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Ingredients:
8 ounces cream cheese, softened
1 (1/2 cup) stick unsalted butter, softened
¾ cup brown sugar
½ cup granulated sugar
1 cup pumpkin puree
1 egg
1 teaspoon vanilla extract
2 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
12 ounces (1 bag) white chocolate chips
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and cream cheese until combined and slightly fluffy, about 3 minutes. Add the brown sugar and granulated sugar and whisk on medium high speed for an additional 2 minutes.
Slowly whisk in pumpkin puree, egg, and vanilla until just combined. Scrap down the bowl and give the mixture another good mix.
In a medium-sized bowl, stir together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
Slowly add the dry mixture to the wet mixture in three batches, scraping down the bowl after each addition.
Fold in the white chocolate chips. Transfer the dough to an airtight container or cover with plastic wrap and store in the refrigerator for at least 2 hours to chill the dough (DO NOT skip this step).
Preheat the oven to 350 degrees F. Line a baking sheet with a silicone mat or parchment paper.
Using a 1-tablespoon cookie scoop, scoop the chilled dough onto your prepared pan, spacing the dough balls 3 inches apart. Bake one sheet of dough at a time, storing the additional dough in the fridge in-between baking. Bake the cookies for 13 minutes (no longer than 14 minutes). Cool on the pan for 3-5 minutes before transferring the cookies to a wire rack to cool completely (see notes).
Store the cookies in an airtight container, separating the layers with parchment so the cookies won’t stick together, for up to 5 days.
Note: It is very important to cool the cookies completely before storing them. If they don’t cool completely, you risk having over moist, mushy cookies. I let my cookies cool on the wire racks for an hour before storing them.
Ingredients:
8 ounces cream cheese, softened
1 (1/2 cup) stick unsalted butter, softened
¾ cup brown sugar
½ cup granulated sugar
1 cup pumpkin puree
1 egg
1 teaspoon vanilla extract
2 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
12 ounces (1 bag) white chocolate chips
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and cream cheese until combined and slightly fluffy, about 3 minutes. Add the brown sugar and granulated sugar and whisk on medium high speed for an additional 2 minutes.
Slowly whisk in pumpkin puree, egg, and vanilla until just combined. Scrap down the bowl and give the mixture another good mix.
In a medium-sized bowl, stir together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
Slowly add the dry mixture to the wet mixture in three batches, scraping down the bowl after each addition.
Fold in the white chocolate chips. Transfer the dough to an airtight container or cover with plastic wrap and store in the refrigerator for at least 2 hours to chill the dough (DO NOT skip this step).
Preheat the oven to 350 degrees F. Line a baking sheet with a silicone mat or parchment paper.
Using a 1-tablespoon cookie scoop, scoop the chilled dough onto your prepared pan, spacing the dough balls 3 inches apart. Bake one sheet of dough at a time, storing the additional dough in the fridge in-between baking. Bake the cookies for 13 minutes (no longer than 14 minutes). Cool on the pan for 3-5 minutes before transferring the cookies to a wire rack to cool completely (see notes).
Store the cookies in an airtight container, separating the layers with parchment so the cookies won’t stick together, for up to 5 days.
Note: It is very important to cool the cookies completely before storing them. If they don’t cool completely, you risk having over moist, mushy cookies. I let my cookies cool on the wire racks for an hour before storing them.
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