Description
Billowy dough infused with pumpkin puree and warming spices bakes to golden edges with soft, chewy centers. Each bite reveals pockets of velvety white chocolate and a kiss of cinnamon sugar that melts on your tongue.
Ingredients
- 3/4 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In a large bowl beat butter, granulated sugar and brown sugar until light and fluffy.
- Add pumpkin puree, egg and vanilla extract and mix until smooth.
- In a separate bowl whisk flour, baking powder, baking soda, cream of tartar and salt.
- Gradually add dry ingredients to wet ingredients and stir until just combined.
- Fold in white chocolate chips.
- Mix granulated sugar and ground cinnamon in a small bowl for coating.
- Scoop dough into 1.5 tablespoon balls and roll each in the cinnamon sugar mixture.
- Place dough balls on prepared baking sheets about 2 inches apart.
- Bake for 10 to 12 minutes until edges are set but centers remain soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Dough can be chilled for 30 minutes to prevent excessive spreading.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For a stronger cinnamon flavor increase the ground cinnamon in the coating.
- White chocolate chips may be substituted with chopped white chocolate.