Prep 10 mins
Cook 18 mins
Adapted from King Arthur Flour. I love this recipe because the pumpkin flavor shines through. Feel free to substitute regular chocolate chips or raisins. And if you don't have pumpkin pie spice, just use your favorite combination of ginger, cloves, allspice and nutmeg.
- 2 1⁄4 cups flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1 cup butter
- 1⁄2 cup brown sugar
- 1⁄4 cup white sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 (15 ounce) can pumpkin
- 2 cups white chocolate chips (or dark or raisins)
- 1 cup optional chopped walnuts
- Preheat oven to 375.
- Whisk together dry ingredients, set aside.
- Cream butter and sugars, add eggs one at a time until combined, then vanilla and pumpkin.
- Mix in dry ingredients in 2 additions, then fold in chips and walnuts.
- Bake on greased (or parchment-lined) cookie sheet for 18 minutes, rotating pans front to back and top to bottom halfway through.
These are really good. However, the first 2 dozen that came out were really brown on the bottom. After that I put them in for 10 mins and that seemed like long enough. I am putting them on a holiday platter for something other than the traditional chocolate!
These cookies are wonderful! Great flavor and actually, lighter than what we expected. I added a cup of pecans. These are going to go into my cookbook as a favorite!