Fluffy Pumpkin White Chocolate Chip Cookies
These fluffy pumpkin white chocolate chip cookies will be your new favorite fall cookie! Fluffy, with just the right amount of sweetness and pumpkin spice! The texture is amazing -- make them and see for yourself!
Ingredients
- 1/4 cup unsalted butter or coconut oil
- 1/4 cup unsweetened applesauce or pumpkin spice applesauce
- 3/4 cup brown or coconut sugar
- 1 tsp. vanilla extract
- 1/2 cup pumpkin puree
- 3/4 cup oat flour**
- 3/4 cup whole wheat pastry flour
- 2 tsp. pumpkin pie spice
- 1 1/2 tsp cinnamon
- 1/4 tsp. salt
- 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/3 cup mini white chocolate chips
Instructions
- In a medium bowl, combine melted butter and brown sugar until smooth. Stir in the vanilla extract and pumpkin, and applesauce and set aside.
- In a large bowl, combine the flours, salt, baking powder, baking soda, pumpkin pie spice, and cinnamon. Pour the wet ingredients into the dry ingredients and mix together with a spoon. Fold in mini white chocolate chips.
- Cover the dough and refrigerate for 30 minutes.
- Remove the dough from the refrigerator and preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicon baking mat.
- Use a cookie scoop to portion out the dough and place on a baking sheet. You don't have to give them a ton of room because they won't spread that much.
- Bake for approximately 11 minutes, let cool and repeat with remaining cookie dough.
- Store in an airtight container on the counter for up to a week.
Notes
** you can buy oat flour, or make your own at home by pulsing old-fashioned oats in a blender.