Soft, Chewy, spicy white chocolate pumpkin cookies made without eggs but tonsss of fall flavor. These cookies are easy to make, require no mixer and stay soft for a whole week!
I’m starting to feel like I’ve gone a touch overboard with the pumpkin this year. I’ve actually been physically stopping myself from making something with it every single day because NOBODY needs that much pumpkin. I then try and use other squashes instead of pumpkin because then that’s different, right? If I use butternut squash or delicata or acorn, then it isn’t pumpkin and therefore it’s not overkill, right?
When I made these cookies, there were still a few m&m cookies left that Mark was plowing his way through so he wouldn’t even bat an eye towards them let alone consider even trying one. To be fair, sometimes I don’t think he even bats an eye at ME if there’s m&m cookies in sight, so I wasn’t overly surprised when he let these white chocolate pumpkin cookies just sit there cooling right in his face without trying one.
When I tried to convince him to try one by saying how amazing they were, he said,
“IIIII know, I’m sure they are, but I’m just not CRAZY about pumpkin things like you are. Pumpkin is good but… I just don’t need it everyday. ”
I obviously argued that I don’t make pumpkin things everyday NOR do I make him eat pumpkin things everyday so he can just go shove it and I’m not crazy.
I so am though, you guys. And yes, I do make them everyday. Whether it’s pumpkin or butternut squash or whatever other breed of squash there is (A LOT), I’m using it daily. Of course there’s no way I’m ADMITTING to being crazy to Mark. Come now, ladies, we all know we can’t ever actually admit that sort of thing to our husbands. They do not get to have anything over us, right?
So instead of sharing with him, I shared with my mom and sister who LOVED them, my new neighbor who also loved them and my other amazing neighbor who promptly informed me of how great they were. When she came over the next day, she said that she had shared the cookies with her friend who described them as crack. Yes, crack.
That apparently was the tipping point for Mark to finally give in and try them. Know what happened? I bet you can guess.
He loved them. Oh, and he ate two that day.
I mean, how can you not? They’re chewy, soft, buttery, spicy and addictive. I really can’t get enough of them and they’re obviously going to become a staple around here- crazy lady accusations or not. They do require a lengthy chill time of 3 hours or they’ll spread too much in the oven which we don’t want but I swear that’s the only con with making them.
The pros? They use melted butter so, yay! No mixer required! They stay stupidly soft for a whole week, they’re most definitely NOT cakey (which is the biggest problem with pumpkin cookies), they’re egg free for those with allergies which ALSO means you can just sit on the couch and eat the batter with no worries 😉 and, um, they’re pumpkin cookies. Do I really have to convince you?
I should hope not.
I need to go get myself some more cookies now,
Don’t forget to follow me on Instagram and if you make a recipe, tag your photo #thepretendbaker so I can see what you’re whipping up!
- ½ cup melted butter
- heaping ⅓ cup pumpkin puree
- ½ cup dark brown sugar
- ¼ cup cane sugar
- 1¼ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp allspice
- pinch of black pepper
- 1 tsp vanilla extract
- 1½ cups all purpose flour
- ½ tsp salt
- ½ tsp baking soda
- ¾ cup white chocolate chips or chunks
- In a small frying pan or sauce pan, cook pumpkin puree over medium heat, stirring constantly until you're left with just ⅓ cup of the puree. This will cook out excess moisture which helps make sure you don't have cakey cookies.
- In a large bowl, combine melted butter, pumpkin puree, sugars, spices and vanilla. Whisk vigorously until well combined.
- In another bowl, sift together flour, salt and baking soda.
- Add flour mixture to the wet mixture and mix until barely combined.
- Fold in the white chocolate chips or chunks.
- Cover dough with plastic wrap and place in the fridge to chill for at least 3 hours and up to 3 days.
- When ready to bake, preheat oven to 350F and line two cookie sheets with parchment paper or silicone baking mats.
- Roll cookie dough in to 16 balls and place on cookie sheets.
- Flatten balls slightly then bake for 10-12 minutes or until edges are JUST starting to set. If you're baking both sheets at once, be sure to rotate your pans so they bake evenly.
- Cookies will appear quite underdone but resist the urge to continue baking. Allow cookies to cool completely on the cookie sheet and they will continue to cook/set up.
- Store in an airtight container for up to 7 days.
If you have the cookies in the fridge for longer than 3 hours, you may need to let them sit on the counter for 30 minutes before trying to roll them.
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