We never let a fall pass without baking many batches of pumpkin cookies! This year, work in this take with white chocolate chips added for a tasty flavor twist.

Source: Better Homes and Gardens

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Credit: Jason Donnelly

Recipe Summary

prep:
25 mins
bake:
10 mins
cool:
2 mins
total:
37 mins
Servings:
60
Yield:
about 60 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Line 2 large baking sheets with parchment paper; set aside. In a medium bowl the first five ingredients (through salt).

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  • In a large mixing bowl beat butter with a mixer on medium to high 30 seconds. Add granulated sugar and brown sugar. Beat until combined, scraping bowl occasionally. Add eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture and the baking pieces.

  • Drop dough in 2-Tbsp. mounds 2 inches apart onto the prepared baking sheets. Bake 10 to 12 minutes or until edges are light brown. Cool on baking sheets 2 minutes. Transfer to a wire rack and let cool.

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts

111 calories; fat 5g; cholesterol 15mg; saturated fat 3g; carbohydrates 15g; mono fat 1g; insoluble fiber 1g; sugars 10g; protein 1g; vitamin a 728.9IU; niacin equivalents 0.4mg; folate 12.1mcg; sodium 85mg; potassium 45mg; calcium 10.1mg; iron 0.4mg.
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