White Chocolate Pumpkin Cookies
With fall comes baking, and you can’t have fall baking without pumpkin spice of course! These DAIRY FREE white chocolate pumpkin cookies are the fall cookie everyone needs. They are a fluffy, soft cookie with hints of pumpkin spice and richness from the white chocolate chips. These come together so simply, and you don’t even need to wait on butter to soften!
A few notes:
You can make the cookies with dairy if you want to! But the recipe works wonderfully for dairy free substitutes as well.
I use earth balance vegan butter but any dairy free butter substitute should work well.
I use walmarts brand of dairy free white chocolate chips, but use any brand you prefer!
These cookies are very soft and are best stored in the fridge after they have cooled.
Now let’s get baking!
Ingredients:
- 1/2 cup melted vegan butter
- 1/2 cup white or cane sugar
- 1 cup brown sugar
- 1/2 cup pumpkin puree
- 2 eggs
- 2 tsp vanilla
- 2 cups + 2 tbsp flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ginger
- 1 cup white chocolate chips
Directions:
Preheat oven to 350 degree and line baking sheets with parchment paper. In a bowl, add melted butter, sugars, and pumpkin puree. Mix with a hand mixer until well combined. Add eggs and vanilla and mix again. Then add flour, cornstarch, baking soda, cinnamon, nutmeg, and ginger. Mix once more with the hand mixer until combined then fold in your white chocolate chips. Cover and let chill in the fridge for at least 30 minutes. When ready to bake, scoop 1 tbsp amounts onto your trays at about 2 inches apart. Bake for 9-11 minutes, or until edges are just barely golden. Remove and let cool slightly if you can, then enjoy!
