These pumpkin spice white chocolate cookies have the perfect balance: crispy on the edges, soft and chewy in the middle. The pumpkin purée adds just the right touch of moisture, making them egg free, light yet wonderfully cozy and full of autumn warmth, thanks to the delicious pumpkin spice mix from @spinneysuae. The secret? Mixing the sugars into the melted butter for a foolproof, irresistibly good cookie. Trust me on this one!
Pumpkin Spice White Chocolate Cookies
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BY YASMINE IDRISS
These pumpkin spice white chocolate cookies have the perfect balance: crispy on the edges, soft and chewy in the middle. The pumpkin purée adds just the right touch of moisture, making them egg free, light yet wonderfully cozy and full of autumn warmth, thanks to the delicious pumpkin spice mix from @spinneysuae. The secret? Mixing the sugars into the melted butter for a foolproof, irresistibly good cookie. Trust me on this one!
Ingredients
- 55g unsalted butter, melted
- 100g brown sugar (1/2 cup)
- 50g granulated sugar, divided use (4 tbsp)
- 1 tsp vanilla extract
- 3 tbsp pumpkin purée (45g)
- 95g plain flour
- 1/4 tsp baking soda
- 1/8 tsp baking powder
- 2 tsp pumpkin pie spice by SpinneysFOOD
- 1/4 tsp salt
- 1/1 cup white chocolate, chopped
Method
- 1)
Preheat oven to 180°C
- 2)
In a large bowl, place melted butter with the brown sugar, 2 tbsp of the granulated sugar and vanilla. Mix to combine.
- 3)
Add the pumpkin purée and mix well to combine.
- 4)
Add the flour, baking powder, baking soda, salt and 1 tsp of pumpkin spice mix.
- 5)
Mix well until very little flour streaks remain the. Add the chopped white chocolate. Mix them in as much as possible.
- 6)
Using a mini ice cream scooper, small small balls and roll them in a mixture of pumpkin spice mix and the remaining granulated sugar.
- 7)
Place on a lined baking paper. Make sure to have enough space between your cookies.
- 8)
Bake in the preheated oven for 10 min or until the edges are crispy and the top looks set.
- 9)
Allow to cool a couple of minutes on the tray before transferring to a cooling rack.
- 10)
Keep them in an airtight container with a pice of bread to maintain chewy cookies!
(This tip was given to me by my daughter Talia. Thank you habibi)