White Chocolate Salted Pumpkin Cookies Recipe
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated
- 1 large egg
- 1/2 cup pumpkin puree
- 2 tablespoons mild or medium-flavored molasses (not blackstrap, too intense)
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice (a mixture of cinnamon, allspice, cloves, and nutmeg if you don’t have pumpkin pie spice)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt, or to taste
- 10 ounces white chocolate chips
- flaked salt (fleur de sel, kosher salt, etc.), for sprinkling and to taste
- To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric mixer), add the butter, sugars, and beat on medium-high speed until creamed and well combined, about 4 minutes.
- Stop, scrape down the sides of the bowl, and add the egg, pumpkin, molasses, vanilla, and beat on medium-high speed until well combined, about 2 minutes. The batter will look a little ‘grainy’ and almost as if it’s separated, this is okay.
- Stop, scrape down the sides of the bowl, and add the flour, pumpkin pie spice, baking soda, salt, and beat on low speed until just combined, about 1 minute.
- Stop, scrape down the sides of the bowl, and add the white chocolate chips, and beat on low speed until just combined, about 30 seconds.
- After chilling, flatten each mound quite a bit, about half the original height if you used a cookie scoop. You don’t want these to be domed or they’ll puff up too much while baking.
- Evenly sprinkle each mound of dough with flaked salt, to taste.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 14 minutes or until edges have set and tops are just set, even if slightly undercooked and glossy in the center; don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
- Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.