White Chocolate Chip Pumpkin Cookies

I ran 16 miles on Saturday. It was amazing and horrific all at once. We started at roughly 5:30 am because it’s still insanely hot in Florida. The first few miles were humid and sweaty, but there was definitely a shift in the weather. I actually think the humidity got better once the sun came up to burn it off. Even when we were finishing up just before 10 am, it wasn’t that bad outside. Fall is coming. I can feel it.

Also, when I take Kayne out for his after dinner walk, I don’t want to die anymore. It’s almost nice outside. I said almost. I’ll be insanely happy when the highs are in the 60s and the humidity is at bay. I keep thinking if I start drinking Sam Adams Octoberfest and wearing scarves, I can will Fall to arrive a little early. Maybe if I bust out the pumpkin and make some cookies, that’ll work.

It will, right? A girl can dream.

These huge cake-like pumpkin cookies are soft, delicious and pretty easy to whip up. It would be just plain rude for Fall to not hurry up and get here for them, right? That’s my goal, anyway.

White Chocolate Chip Pumpkin Cookies

Slightly adapted from Joy the Baker

Makes 12 large cookies


  • 2 c. all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 2 eggs – I used flax “eggs”*
  • 1 c. brown sugar, packed
  • 1/2 c. canola oil
  • 1 c. canned pumpkin
  • 1 tsp. vanilla extract
  • 1 c. white chocolate chips

Pre-heat oven to 350* and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together flour, baking powder, salt and cinnamon. In a stand mixer on medium, beat together eggs and brown sugar until thoroughly combined. Turn speed down to low and add oil, pumpkin and vanilla until mixed together. Slowly add dry ingredients until a thick batter-type dough forms. Fold in chocolate chips with a spatula.

Scoop 1/4 c. scoops of dough onto cookie sheet with 2 inches between cookies. Bake for 16-18 minutes until edges begin to brown. Let cool on a wire rack.

*In the final product, I really couldn’t taste the flax. I’ve been trying to add more flax to my diet for joint-health purposes and figured why not use flax eggs in baked goods. Total win!

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Devon Stiles


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