Chewy Pumpkin White Chocolate Cookies

Chewy Pumpkin White Chocolate Cookies - made November 15, 2020 from We Three Shanes

Quick write up as I'm not sure anyone reads these anyway and you just want to get to the recipe, right?

Most pumpkin cookies are cakey. These are chewy. I much prefer chewy cookies over cakey ones so I liked these.

If you don't like a bunch of spices in your cookies, this one doesn't have too many but if you're really not into spices, omit the cloves and nutmeg but substitute with more cinnamon. I love cinnamon so that would be an easy choice for me,

2 cups all-purpose flour

12 tablespoons (1 1/2 sticks) unsalted butter

1/3 cup pumpkin puree

1 1/2 teaspoons vanilla

1 cup brown sugar, packed

1/2 cup granulated sugar

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon salt

1/8 teaspoon cloves

1/8 teaspoon nutmeg

1 cup white chocolate chips

1. Cream together butter, brown sugar, granulated sugar and vanilla. Mix in pumpkin puree until combined. 
2. Whisk together dry ingredients in a separate bowl. Add to butter-sugar mixture in two additions, mixing briefly after each addition until just combined. Fold in white chocolate chips.
3. Portion into dough balls, cover and chill or freeze for several hours or overnight.
4. When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper and evenly space dough balls. Bake 8-10 minutes or until edges are set and middles no longer look raw or shiny. Do not overbake.