- 1 cup butter (softened, I used salted butter)
- 1 1/2 cups white sugar
- 1 eggs
- 3/4 cup pumpkin purée (remove extra moisture with paper towel)
- 1 teaspoon vanilla
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons cream of tartar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon pumpkin pie spice
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ginger
- 1 cup white chocolate chips
- 1/2 cup sugar
- 5 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
|Calories150Calories from Fat60|
|% DAILY VALUE|
|Calories from Fat60|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Pate 4 months ago
Delicious! the white chocolate chips went very well with the cookie!
Scott C. 6 months ago
Outstanding cookies - flavorful, not too sweet - will become a go to recipe. Off to the store for more pumpkin; making a double batch sine there are only 2 left.
Lorraine Merkle 6 months ago
These were delicious but more of a cake texture than a cookie texture.
Gabie 6 months ago
Delicious. Not a heavy pumpkin flavor and white chocolate chips were a great addition. Will definitely make again.
Brittany 6 months ago
Perfect. Best pumpkin cookie recipe I’ve ever made. I will definitely make these again next holiday season. The white chocolate chips complemented the pumpkin flavor well. They would still be good without the white chocolate chips too. Delicious!
michelle b. 7 months ago
They are amazing!!! Not too much pumpkin and a hint of white chocolate makes for a great cookie for fall. I highly recommend :)
AmySmith 2 years ago
These cookies are delicous. will definitely make them again. I didnt drain the pumpkin and they turned out so good!!
Liz Y. 4 years ago
My cookies came out so fluffy. Much "poofier" than the pictures. They are so light and tasty. I used mini white chocolate chips because I don't care for big bites of chocolate and they added a great smooth sweetness to the spicy cookies. Delish!
Annette S. 4 years ago
These cookies are amazing! My family loves them. I"ll be making these for everyone for years to come. They"re now in my favorite cookie list.
Erin R. 4 years ago
This was heavenly, melt-in-your mouth pumpkin sweetness, and a big hit! Making them in Australia is a bit tough - it's hard to locate the tinned pumpkin (although I was lucky enough to find a tin) and 'pumpkin spice' is not a readily available flavour blend - made my own using http://www.bettycrocker.com/how-to/tipslibrary/baking-tips/how-to-make-pumpkin-pie-spice as a guide. As is my wont, I also went considerably heavier on the vanilla than the recipe calls for ;). The OP's tip about draining the pumpkin is true - I probably didn't get as much moisture out as I should have and they still formed tasty snickerdoodles, but the batter was a little trickier to work with - more like a heavy cake batter than a cookie dough. Overall - well worth a try!