Recipes and Cooking Pumpkin Cookies with White Chocolate Chips Be the first to rate & review! 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 21, 2018 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 25 mins Bake Time: 10 mins Cool Time: 2 mins Total Time: 37 mins Servings: 60 Yield: 60 cookies Jump to Nutrition Facts Ingredients 2 ½ cup all-purpose flour ½ cup whole wheat flour 1 ½ teaspoon baking soda 1 ½ teaspoon pumpkin pie spice ½ teaspoon salt 1 cup butter, softened 1 cup granulated sugar 1 cup packed brown sugar 2 eggs 1 ½ teaspoon vanilla 1 cup canned pumpkin 1 10-12 ounce pkg. white baking pieces Directions 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). 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. Rate it Print Nutrition Facts (per serving) 111 Calories 5g Fat 15g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 60 Calories 111 % Daily Value * Total Fat 5g 6% Saturated Fat 3g 15% Cholesterol 15mg 5% Sodium 85mg 4% Total Carbohydrate 15g 5% Total Sugars 10g Protein 1g Calcium 10.1mg 1% Iron 0.4mg 2% Potassium 45mg 1% Folate, total 12.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.