Ingredients and Weight:
- All-purpose flour: 2 1/2 cups (300g)
- Baking soda: 1 teaspoon (5g)
- Salt: 1/2 teaspoon (2.5g)
- Ground cinnamon: 1 teaspoon (2g)
- Ground ginger: 1/2 teaspoon (1g)
- Ground cloves: 1/4 teaspoon (0.5g)
- Unsalted butter, softened: 1 cup (2 sticks/227g)
- Granulated sugar: 1 cup (200g)
- Light brown sugar, packed: 1 cup (200g)
- Large eggs: 2
- Vanilla extract: 1 teaspoon (5mL)
- Canned pumpkin puree: 1 cup (240g)
- White chocolate chips: 1 cup (150g)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the pumpkin puree and white chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information (Per Serving):
- Calories: 250
- Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 55mg
- Sodium: 140mg
- Carbohydrates: 35g
- Dietary Fiber: 1g
- Sugar: 20g
- Protein: 3g
Dish Characteristics:
- Soft and chewy
- Bursting with pumpkin flavor
- Accented with sweet white chocolate chips
- Perfect for fall celebrations
User Comments:
- "These cookies are absolutely delicious! They have the perfect balance of pumpkin and white chocolate."
- "I couldn't resist eating the cookies warm out of the oven. They were so moist and flavorful."
- "My kids loved these cookies! They are perfect for a Halloween party."
Special Precautions and Tips:
- For the best flavor, use pure pumpkin puree, not pumpkin pie filling.
- If you don't have white chocolate chips, you can use semisweet chocolate chips instead.
- Let the cookies cool completely before storing them in an airtight container. They will keep at room temperature for up to 3 days.
