Kenny N Miller
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Pumpkin Cranberry White Chocolate Chip Cookies

Ingredients

  • 3/4 cup all-purpose flour
  • 1/3 teaspoon baking soda
  • 1/3 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • Pinch of ground ginger
  • Pinch of ground cloves
  • 1/4 teaspoon salt
  • 2 1/2 tablespoons unsalted butter, softened
  • 1/4 cup granulated sugar
  • 3 tablespoons packed brown sugar
  • 1/3 cup pumpkin puree
  • 1 large egg yolk
  • 1/3 teaspoon vanilla extract
  • 1/3 cup white chocolate chips
  • 1/4 cup dried cranberries

Instructions

  1. Preheat oven to 350°F and line a baking sheet with parchment paper
  2. Mix dry ingredients: whisk together flour, baking soda, baking powder, spices and salt (3/4 cup flour, 1/3 tsp baking soda, 1/3 tsp baking powder, 1/2 tsp cinnamon, 1/8 tsp nutmeg, pinch ginger, pinch cloves, 1/4 tsp salt)
  3. Cream butter and sugars: Beat butter with both sugars until fluffy, about 2 minutes (2 1/2 tbsp butter, 1/4 cup sugar, 3 tbsp brown sugar)
  4. Add wet ingredients: Beat in pumpkin puree, egg yolk and vanilla until combined (1/3 cup pumpkin, 1 egg, 1/3 tsp vanilla)
  5. Combine: Mix dry ingredients into wet until just combined
  6. Fold in mix-ins: Gently fold in white chocolate chips and cranberries (1/3 cup white chocolate chips, 1/4 cup cranberries)
  7. Scoop and bake: Drop rounded tablespoons of dough onto the baking sheet, spacing 2 inches apart. Bake for 12-15 minutes until edges are lightly golden
  8. Cool: Let it cool on the sheet for 5 minutes, then transfer to a wire rack