Description
Wholesome pumpkin, tart cranberries, and sweet white chocolate are the stars in this whole grain, pumpkin spice cookie.
Ingredients
- 1 cup White Whole Wheat Flour
- 1 cup All-purpose Flour
- ½ teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 3 teaspoons Pumpkin Pie Spice
- ¼ teaspoons Ground Clove
- ¼ teaspoons Ground Nutmeg
- ¼ cups Salted Butter, Melted
- ¼ cups Canned Pure Pumpkin Purée
- 1 whole Large Egg
- ¾ cups Packed Brown Sugar
- 1 teaspoon Vanilla Extract
- ½ cups White Chocolate Chips
- ½ cups Sweetened Dried Cranberries
- ¼ cups Granulated Sugar
Preparation
Preheat oven to 350ºF.
In a small bowl, combine flours, baking powder, baking soda, and spices.
In a separate bowl, beat together butter, pumpkin, egg, sugar, and vanilla. Add flour mixture and beat well. Stir in white chocolate and cranberries.
Using 1-tablespoon portions of batter, roll into a ball and roll in granulated sugar before placing on a greased baking sheet. If you find the dough to be too sticky, try adding a few drops of water to your hands every few minutes.
Bake for 9–10 minutes. Be sure not to over-bake or cookies will be a bit dry. These cookies stay fresh all week long in an airtight container.
Note: The pumpkin spice that I use is very mild. It’s not intense at all, which is why I always like to add the extra nutmeg and clove. If the pumpkin spice you use is fairly strong, you might consider leaving out the extra nutmeg and clove or reducing the pumpkin spice to 2 teaspoons. Totally up to you. It just depends on how strong you want those spices to be.
