I have a secret weakness for pumpkin cookies. Especially when they’re soft and contain white chocolate chips. My oldest sister was the first one to introduce these to me and I’ve been hooked ever since.
During Christmas, they’re the cookie that everyone fights over. So this year I decided I should start getting my fill of them early so as to avoid the sadness that comes along with going over to the cookie table only to find the last pumpkin white chocolate chip cookie was eaten.
So far, it’s not working. Every pillow-y soft bite only has me craving more! If I turn a light shade of orange in the coming days…you’ll know why
Whole Grain Soft Pumpkin White Chocolate Chip Cookies (based off this recipe)
Makes 36 cookies
- 2 1/2 cups white whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup earth balance, softened
- 1 cup canned pumpkin (I used Trader Joe’s)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups white chocolate chips
- Preheat oven to 350° F. Grease baking sheets.
- Mix together flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl.
- Beat sugar and earth balance in large mixer bowl until well blended.
- Beat in pumpkin, egg and vanilla extract until smooth.
- Gradually beat in flour mixture.
- Fold in white chocolate chips.
- Drop by rounded tablespoon onto prepared baking sheets.
- Bake for 15 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.