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    Sep 5, 2014 · Modified: Jun 5, 2020 by Chelsea · This post may contain affiliate links ·

    White Chocolate Chip Pumpkin Cookies

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    The perfect white chocolate chip pumpkin cookie recipe for fall! Chewy, soft, and thick with the perfect pumpkin flavor!

    White Chocolate Chip Pumpkin Cookies from @galmission

    I am sad to see summer go, but I am super-happy to welcome fall baking a.k.a pumpkin baking. Have you had any pumpkin treats so far this year? I mean, it's only the 5th of September, but it's after Labor Day.

    It's kind of strange having my house smell like pumpkin and pumpkin pie when it's 90 degrees outside! Before Labor Day we had pretty mild weather here, fall weather really. Now.. it's full-blown summer weather - so strange.

    White Chocolate Chip Pumpkin Cookies from @galmission

    How's the weather where you are at?

    Back to these amazing pumpkin cookies. It took me a couple of tries to really nail these cookies because I wanted them to really taste like pumpkin with the flavors and spices. The first batch was okay and was miss some flavor. Now these are summed up by one word...AMAZING!

    White Chocolate Chip Pumpkin Cookies from @galmission

    I can't wait to make another batch and bring them up to my parents. They are going to love them and you will too, I promise.

    As all of my cookies, you will need to allow these to chill in the refrigerator for at least 2 hours; however, overnight really is best. If you only have 2 hours, then that's completely fine!

    If you haven't already, you should really be following me on Facebook because I am sharing nothing but pumpkin recipes every hour. It's amazing!

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    White Chocolate Chip Pumpkin Cookies from @galmission
    Print
    White Chocolate Chip Pumpkin Cookies
    Prep Time
    10 mins
    Cook Time
    10 mins
    Total Time
    20 mins
     
    Author: Chelsea @ Gal on a Mission
    Ingredients
    • ½ cup 1 stick unsalted butter, softened to room temperature
    • ¼ cup light brown sugar lightly packed
    • ½ cup granulated sugar
    • 6 tablespoons pumpkin puree not pumpkin pie filling
    • 1 and ¾ cups all-purpose flour
    • 2 teaspoons pumpkin pie spice
    • ¼ teaspoon salt
    • ¼ teaspoon baking soda
    • ¼ teaspoon baking powder
    • ½ cup white chocolate chips
    Instructions
    1. Cream the butter, light brown sugar, and granulated sugar in a mixing bowl using a stand or a handheld mixer on medium-speed. Add in the pumpkin puree and continue to mix on medium-speed.
    2. Slowly mix in the flour ½ cup at a time. With a plastic spatula fold in the pumpkin pie spice, baking soda, baking powder, and the white chocolate chips. Cover with plastic wrap and allow the dough to chill in the refrigerator for at least 2 hours, overnight is best.
    3. Preheat oven to 350 degrees and line two cookie sheets with parchment paper or a silicon baking mat. Spoon the dough cookie onto the cookie sheet, about 1 and ½ tablespoons. Press the cookie dough down a little bit on the top. Bake for 8-10 minutes.
    4. Allow the cookies to cool on the cookie sheets for 5 minutes, then transfer to a cooling rack.
    Recipe Notes

    Store cookies in a cookie jar or a container for up to one week.

     

    « Dairy-Free Potato Soup
    Pumpkin Chili »

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    Hi there, I'm Chelsea! Welcome to my little kitchen on the internet. Here I create easy, delicious, family-friendly recipes. in life I believe that good food is meant to be shared, and I can't wait to share all my favorites with you! More about me →

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