A Fall favorite dessert in our house, these Chewy Pumpkin White Chocolate Chip Cookies give a whole new life to the once only “cakey” cookie. They are a must have Fall treat!
Chewy Pumpkin White Chocolate Chip Cookies
Ok so if you’ve read my about me page you’d know I don’t like to bake. I know. I wish I did but I just don’t so the fact that I’m posting a cookie recipe should have your attention. These cookies are so delicious, I can’t not make them.
Jacob has been extremely excited for pumpkin flavors to start up again. This kid loves pumpkin pie. Like just the pie. I’m more of a “I would like a little pumpkin pie with my cool whip” type of person. Because…cool whip!
Last week I saw some pumpkin cookies in the bakery aisle at Walmart and grabbed them, knowing that Jacob would be happy to have his first taste of pumpkin for the year. What I didn’t realize was how much I would love them.
Since I have no plans to spend $1 for 3 cookies again, even though that’s not too bad, I decided to try out my own recipe. I make stuff as often as I can instead of buying. It takes a bit more effort but it saves money. Bonus you get to eat way more cookies!
Now a lot of recipes for pumpkin cookies turn out much more like cake than a cookie and that’s not what I was going for. I like chewy all the way, so you won’t find egg in this recipe. This works well for me because I constantly think I have enough eggs at home, when in reality I don’t.
If you’re thinking no eggs means I can eat the raw dough I would still advise caution. While no eggs means no salmonella there is a chance of e.coli in flour so eat raw dough at your own risk. There you’ve been officially warned (she replied with raw cookie dough in her mouth).
The recipe also calls for white chocolate chips because, let’s be honest, they’re the best. However, if you want your cookies to be slightly, less than par you could use your favorite chocolate or even cinnamon chips. It’s up to you. I hope you enjoy these Chewy Pumpkin White Chocolate Chip Cookies as much as my family does!
If you can’t get enough of pumpkin flavors this fall season then you’ve got to try these Pumpkin Cupcakes with Maple Cream Cheese Frosting 🧁. If you get a 15 oz can of pumpkin puree you’ll have the exact amount needed to make a batch of these cookies and 18 cupcakes. I promise you’ll be in pumpkin heaven!
Are you a dark chocolate, white chocolate, or semi-sweet chocolate type of person?