It’s the year of camp cookies over here, and we couldn’t be more delighted about it! (Who has already made our s’mores cookies we shared last month?)
Today we’re sharing another camp favorite that just happens to be perfect for this fall season. This is one you’ll want to print out or bookmark and save - bring them to your Thanksgiving gathering and you’ll be the favorite family member for sure!
1⁄2 cup butter
1 cup granulated sugar
1⁄2 cup brown sugar
1 cup pumpkin puree
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1⁄4 teaspoons pumpkin pie spice*
1 teaspoon cinnamon
1⁄2 teaspoon salt
1 3⁄4 cups white chocolate chips
*If you don’t have pumpkin pie spice, substitute the following mixture: 4 parts cinnamon, 2 parts ground ginger, 1 part cloves, and 1 part nutmeg.
Cream butter and both sugars until smooth. Add pumpkin puree, eggs, and vanilla.
Slowly add all dry ingredients: flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. The dough will be a little wet.
Fold in the white chocolate chips and let dough chill in the refrigerator for one hour.
Drop heaping tablespoons of dough onto a sheet pan with parchment paper. Bake at 350 degrees for 12-14 minutes. Be careful not to over-bake them - you still want them to be soft!