📖 Make pumpkin white chocolate chip cookies
Step 1:Preheat the oven to 380°F
Warm flavors. The addition of pumpkin puree, pumpkin pie spice, and white chocolate chips make these chewy pumpkin cookies a cozy autumn treat. Easy to whip up. It only takes about 20 minutes from start to finish (without chilling time) — so you can get back to all those other tasks on your list with ease! Freezer-friendly cookies. It’s great to make ahead, freeze, and bake later, so you can make a big batch.
Wondering what to do with leftover pumpkin puree? Make my pumpkin pie cookies, pumpkin bread, or pumpkin pie dip, or pumpkin bundt cake.
Flatten the cookies before they bake. In order to avoid them spreading out too much, I typically flatten the cookies lightly before I put them in the oven. This helps them get a much more cookie-like, chewy texture! This recipe intentionally uses baking soda, instead of baking powder. Baking powder makes the cookies more cakey. Baking soda helps the cookies spread more. If the cookies feel wet, add 1-2 tablespoons of flour. If that fails, chill it for an hour!
To freeze the cookie dough, I suggest portioning the cookies into balls on a baking sheet. Flash freeze them in the freezer for about 1 to 2 hours, and then transfer to a freezer-safe container once it’s completely frozen. Then, to bake the cookies, simply remove the cookie dough balls from the freezer, transfer to a baking sheet and bake for about 10-12 minutes instead! To freeze the baked cookies, first let them cook completely. Then, you can either flash freeze the individual cookies first, or alternatively, I recommend placing a freezer safe bag flat on the counter (or using a narrow container), lining up the cookies in a single row, placing a layer of wax paper on top, then another layer of cookies and so forth. This will prevent the cookies and the chocolate chips from sticking to each other! If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
📖 Recipe
