These are really moist delicious cookies, I love that they're not as cake like as the ones you find in stores. They're still really delicate and crumbly, but much more like chewy cookies than most fluffy pumpkin cookies.
1 15 oz can of pumpkin puree
2 cups flour
1 stick butter at room temperature
1 1/2 cups brown sugar
1/2 tsp salt
1/2 tsp baking soda
1 tsp cinnamon
1 tsp pumpkin pie spice
2 cups white chocolate (or vanilla) chips
Makes 36 cookies
- Preheat the oven to 350
- Beat together egg, butter, brown sugar, and pumpkin
- When it is evenly combined add in flour, salt, baking soda, cinnamon, and pumpkin pie spice.
- Mix in the white chocolate chips.
- On a cookie sheet lined with parchment paper space the cookies 2 inches apart using a smallish cookie baller or spoon
- Bake for 13-14 minutes
When I made these I was once again reminded how great parchment paper is, I made the first two batches on tin foil instead of parchment paper and they were so hard to get off afterward. If you don't have any parchment paper then stick the baked cookies (still on the tin foil/cookie sheet/whatever you used) in the freezer for five to ten minutes and they'll come off much easier, but I seriously recommend getting some parchment paper it made it so they lifted off so easily!
Also, how does everyone feel about the pictures mixed in with the directions format? I can't decide if I love it or if it is really distracting... I would love to hear your opinions!