Pumpkin White Chocolate Chip Cookies

Ingredients

  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • ½ cup almond meal
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon Full Circle Market Organic Ground Cinnamon
  • ½ teaspoon Full Circle Market Organic Ground Ginger
  • ¼ teaspoon Full Circle Market Organic Ground Allspice
  • ¼ teaspoon Full Circle Market Sea Salt
  • ½ cup (1 stick) Full Circle Market Organic Unsalted Butter, softened
  • 1 cup Full Circle Market Organic Sugar
  • ½ cup Full Circle Market Organic Brown Sugar
  • 1 cup Full Circle Market Organic Canned Pumpkin
  • 1 Full Circle Market Organic Large Egg
  • 1 teaspoon Full Circle Market Organic Vanilla Extract
  • 1 cup white chocolate chips
  • ½ cup unblanched sliced almonds, slightly crushed

Directions

Preheat oven to 325 degrees. Line baking sheets with parchment paper. Combine flour, whole wheat flour, almond meal, baking powder, baking soda, cinnamon, ginger, allspice and salt in a large bowl; stir with a wire whisk to blend evenly. Combine butter, sugar and brown sugar in mixer bowl; beat on medium speed until light and fluffy, about 3 to 4 minutes, scraping down sides of bowl after 2 minutes. Add pumpkin, egg and vanilla, beat until smooth. Gradually beat in flour mixture on low speed until combined. Stir in chips and almonds. Spoon 2 rounded tablespoons of dough for each cookie, 2-inches apart, onto lined baking sheets. Bake 18 to 20 minutes or until edges begin to brown. Cool on sheets 5 minutes; transfer to wire racks to cool completely. Yield: 2 dozen.

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