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Pumpkin Spice Cookies with White Chocolate

about 36 cookies


2 sticks (16 tablespoons) softened butter

1 cup brown sugar

1 cup granulated sugar

1 teaspoon vanilla

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon nutmeg

1/2 teaspoon baking soda

1 teaspoon salt

1 large egg

1 cup rolled oats

2 cups all purpose flour

1 cup pumpkin puree

2 cups white chocolate chips

Spice Drizzle, recipe follows


Preheat the oven to 350 F.

In a large bowl cream together the butter, sugars, vanilla, cinnamon, ginger, nutmeg, baking soda and salt. Beat in the egg, scrape down the sides then add the oats and stir to combine. Add the flour alternating with the pumpkin. Stir in the white chocolate chips.

Drop the dough in large spoonful (approximately 1 1/2 tablespoons worth of dough per cookie) or with a small ice cream scoop onto parchment lined baking sheets, you should get about 12 cookies per sheet. Bake the cookies for 16-20 minutes or until the are just set and a golden brown color on the edges (you want the middle of the cookie to still be a little soft, they will finish cooking outside of the oven on the baking sheet.) Cool on baking sheet for 5 minutes then transfer to a cooling rack to cool completely. While cooling make the spice drizzle, recipe follows.(You can skip the spice drizzle and eat the cookies without it, they are still delicious!) When the cookies are completely cooled, drizzle the spice drizzle over the top of all the cookies. Eat immediately or store the cookies in the refrigerator. They will keep for 5 days.

Spice Drizzle

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon ground ginger

1 1/2 cups confectioners sugar

1/3 cup heavy cream

In a small bowl stir together the cinnamon, nutmeg, ginger and confectioners sugar. Pour in the heavy cream and stir to combine. It should be thin enough to drizzle over the cookies, if too thick thin it out with a little water or more cream until it is the right consistency.

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