soft pumpkin cookies

Did you know that October is National Cookie Month?

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I didn’t either. I’m a lousy baker :(

Luckily, I inadvertently kicked off the month with these puffy little cookies!

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And now here are some soft pumpkin cookies! These are so moist, and taste even better than they smell. (They smell AMAZING. Like a Christmas cookie/sparkling cinnamon/spiced pumpkin/autumn harvest/gingerbread maple/buttercream/pumpkin pie warm fuzzy love candle. Yes. All those rolled up into one.)

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The texture is reminiscent of a whoopie pie/mini cake, and the white chocolate is the perfect counterpart to the pumpkin.

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If I were you…I’d already be in the kitchen making these right now.

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White Chocolate Pumpkin Cookies

adapted from Joy the Baker

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
2 eggs
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup canola oil
1/4 cup applesauce
1 cup canned pumpkin
1 teaspoon vanilla extract
1 cup white chocolate chips

Position a rack in the middle of the oven . Preheat the oven to 325 degrees F.  Line two baking sheets with parchment paper and butter the paper.

Stir the flour, baking powder, baking soda, salt, and spices together in a medium bowl and set aside.  In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute.  Stop the mixer and scrape the sides of the bowl as needed during mixing.  On low speed, mix in the oil, applesauce, pumpkin, and vanilla until blended.  Mix in the flour mixture until incorporated. Mix in the chips.

For big cookies, using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies an inch apart (these don’t spread much).  You could also use a 1/4-cup measuring cup. For small cookies, scoop rounded tablespoons of dough. Flatten the cookie dough a little bit, because these babies puff up.

Bake the  cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes for the big cookies, 12 for the small.  Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.

The cookies can be stored in a tightly covered container at room temperature for up to four days.

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8 thoughts on “soft pumpkin cookies

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    1. Thank you! I’m glad you liked them :) Thanks for pointing that out! I used it in place of some of the oil in the original recipe, so you would just add it with the vegetable oil.

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