Soft White Chocolate Chip Pumpkin Drop Cookies – a delicious recipe with flour, baking powder, salt, pumpkin spice, butter, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven 350F
2
In mixing bowl sift together your dry ingredients.
3
.flour, baking powder, salt, spices
4
In separate large mixing bowl cream together your butter and sugar, then add your eggs and vanilla and pumpkin and mix until blended
5
Slowly add your dry ingredients into your wet ingredients about a cup at a time until well blended
6
Stir in your white chocolate chips
7
On a parchment lined baking pan drop cookies about 1 1/2 tablespoons per cookie and flatten it out a little, these don't spread much
8
Bake at 350* my cookies took about 13 minutes per dozen I put in so just keep checking on them until they are slightly golden on top and are done all the way through
9
Once they are cooled slather some cream cheese icing on top and dash on some sprinkles
1638
kcal
Calories
95
g
Fat
173
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 3 cup all purpose flour, 1 tsp baking powder, 1/4 tsp salt, 3/4 tbsp pumpkin spice or to taste, I like a lot, and more.
Yes, Soft White Chocolate Chip Pumpkin Drop Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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