It is officially fall! And we know this, not because it’s getting colder outside, but because EVERYTHING is pumpkin-flavored. Don’t expect anything different out of me…because I’m female and it’s only natural that I crave pumpkin this time of year.
I apologize for posting three cookies in a row, but they are my specialty and I needed a quick dessert for our dinner plans tonight. I promise I have a few other pumpkin treats soon to come… No fear, I bought the giant container of pumpkin puree from the store because I intend to make many pumpkin recipes in the next month.
Pumpkin….pumpkin cookie….pumpkin spice cookie…heck, how do I make it taste like a Pumpkin Spice Latte? I actually ended up creating a Pumpkin CHAI Latte…cookie. The combination of pumpkin, cinnamon sugar and white chocolate chips did the job. I did somewhat of a rework of my last recipe since they turned out well. I lessened the butter and added pumpkin puree, and then rolled the dough in cinnamon sugar to give it a sweet outer coat before baking.
The result was delicious. I’m not sure how, but the white chocolate chips stayed soft and gooey hours after I baked these and let them sit out. It greatly puzzled our dinner host, because she couldn’t figure out how I did it (I lied and said my answer was that I’m simply a great baker).
- 1½ cups gluten-free flour mix (or regular flour)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin spice
- 2/3 cup brown sugar
- 1/3 cup granulated sugar
- 6 tbsp of softened butter or spread
- 1/2 cup of pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup white chocolate chips
- cinnamon sugar (to roll dough in)
- Preheat your oven to 350 degrees. Put your silicone baking mat or parchment paper on the cookie sheet and spray a light dusting of non-stick spray.
- Mix the flour, baking powder, baking soda, pumpkin spice and salt in a small bowl and set aside.
- In your stand mixer, blend the softened butter, pumpkin puree and both sugars.
- Add eggs and vanilla extract and mix until blended together.
- Slowly add the flour mixture a little at a time.
- Take your bowl off the mixing stand and fold in the white chocolate chips by hand.
- Put your dough in the freezer for 15 minutes, or refrigerator for 20-30.
- Use your spring-release cookie-scooper to scoop the dough into little circular spheres. Drop the cookie dough in the cinnamon sugar mix and coat it all the way around.
- Place the cookies on the cookie sheet and press them down a little bit. Put a few extra white chocolate chips on top if you’d like (I encourage this).
- Bake for around 8 minutes.
- When you can see the very ends start to get a little golden or crisp, it’s time to take them out.
- Enjoy with friends (or don’t and eat the whole batch yourself).
**Baker’s note** do not store these in a closed container after baking. They will become gooey and soft (not in a good way). I usually leave them out for a few days and then store them.