Fall is my favorite season and with it comes many of my favorite flavors. I stumbled upon this recipe while browsing Pinterest and I just had to make it. Pumpkin cookies are always challenging to make because they’re so moist that the cookie itself have a cakey texture. This cookie has that perfect crisp outer edges and chewy interior because of the omission of eggs that are present in many recipes. So when you are looking through this recipe and notices the absence of eggs, you read correctly.
White Chocolate Chip Pumpkin Cookies
Adapted from here
½ cup unsalted butter, melted
¾ cup white granulated sugar
¼ cup brown sugar
2 tsp vanilla extract
¼ cup pumpkin puree (NOT pumpkin pie filling!)
1 tsp cinnamon
⅛ tsp nutmeg
2 tsp cornstarch
1 tsp baking soda
2 cups all-purpose flour
½ cup white chocolate chips (may also use cinnamon chips, butterscotch chips, peanut butter chips, seasonal pumpkin chips, or semi-sweet chocolate chips if desired)
1. In the bowl of a stand mixer affixed with the paddle attachment, beat together the melted butter, white sugar and brown sugar until combined. Beat in the vanilla and pumpkin to combine. Then add in the spices, cornstarch, baking soda, salt and flour until a soft dough has formed. Stir in the chips with a spatula.
2. Refrigerate the cookie dough for AT LEAST 1 hour until chilled. Preheat your oven to 350 degrees F and line two baking sheets with parchment paper.
3. Drop rounded Tablespoonfuls of dough onto the baking sheets, about 1″ apart. Bake for approx. 8-10 minutes, rotating pans halfway through baking time. Cookies may appear slightly puffy and underdone, but do NOT overbake! Do NOT cook them longer than 10 minutes; the cookies will continue to cook slightly on the baking sheets as they cool.