Pumpkin spice cookies sound like the kind of cookie you’d get stuck eating at grandma’s if there was nothing else sweet to snack on. I’m not sure why, but I always think of my grandma when I hear cinnamon or pumpkin cookies. I think maybe she made spice cookies when I was young. And I’m really not a cinnamon cookie kinda gal.
But that wasn’t my introduction to these cookies. I had leftover canned pumpkin from something I was baking at Christmas time and was looking for a quick recipe to use up the remainder of the canned pumpkin. Enter these cookies, which only call for 1/3 a cup of pumpkin. I had done a search for pumpkin cookies then hit the “image” button on Google and these popped up. Just looking at the picture made me decide they must be made. I think it was the white chips peeping out at me. I’m a fan of white chips even over chocolate chips. Except for Ghirardelli milk chocolate chips, but that’s another story. A different love story.
The day I first made the cookies my granddaughter, Bella, was baking cookies with me. We mixed them up and I showed her how to use the cookie scoop to make the balls for baking. She thought that was a lot of fun; she’s now a fan of cookie scoops as much as I am. I don’t know what I did for cough40cough years without a cookie scoop! I now have cookie scoops in 2 sizes courtesy of my P.S. (Purchaser of Scoops/hubby).
The cookies were a hit at Christmas and were gone so fast. I still remembered them fondly and wanted another dose yesterday. They mix up very quickly since it’s all done with an electric mixer except for stirring in the chips. I even had a lone bag of white chips left over from the holidays that needed to be used.
I usually find that as I scoop the cookies onto the cookie sheet, each batch gets just a tiny bit bigger than the previous sheet. That’s probably the result of my getting impatient. I like to throw ingredients in the general direction of a 9”x13” pan and make a bar rather than spend an hour taking pans of cookies in and out of the oven. D’Emily was my cookie baker who even at one point banished me from baking cookies. There was just that one incident where I used powdered sugar instead of flour in a cookie recipe and they sort of melted into a large caramelized puddle on the pan…. After that she was our go-to cookie gal and no more cookies lost their lives on my shift.
Now that D’Emily lives an hour away I have to carefully read directions and make sure I read the label on the Tupperware containers that hold my baking ingredients. My baking was a success this time and so again I have a large batch of pumpkin cookies that are nice and chewy and not as annoyingly spiced as a grandma cookie. When they come out of the oven they are a bit puffy, then settle down and the chips are revealed. They stay soft and chewy for almost a week. I think. They only lasted a week last time so I’m not sure how much longer they stay awesome. Their awesomeness may last longer.
Pumpkin Cookies with White Chips
1 cup butter; room temp
1 cup white sugar
1 cup brown sugar
1/3 cup pumpkin
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 ½ cups flour
1 package white chocolate chips
Preheat oven to 350°
In a large bowl cream together the butter, sugars, pumpkin and egg until mixed. Mix the dry ingredients together and add to the wet ingredients, mixing until well blended.
Stir in the chips. Drop by small scoops into balls about 1” in size onto a cookie sheet, about 2” apart. Bake in a 350° oven for 9-11 minutes until they just being to brown around the edges for a soft cookie. Bake longer for a crispy cookie.