COOKIE RECIPE

Pumpkin Molasses Cookies Recipe

Cranberry White Chocolate Cookies are ultra chewy, with a gooey center and slightly crisp edges. The dried cranberries add so much texture and flavor, while the white chocolate chips add sweetness!

Let’s get started!

This cranberry white chocolate cookie recipe is on constant rotation in my kitchen throughout the holiday season.

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PREP PURÉE

1. Drain the pumpkin purée before starting the dough. To so so, spread the pumpkin in a thin, even layer on a large plate. Lay a paper towel on top and press gently to absorb moisture, replacing the paper towels as needed. Continue until the purée is thick, about the consistency of mashed potatoes, and reduced by roughly one-third.

PREHEAT

2. Place an oven rack in the center position. Preheat the oven to 350°F (175°C). Line 2 rimmed baking sheets with parchment paper and set aside.

COMBINE

3. In a medium mixing bowl, combine the flour, cornstarch, baking soda, pumpkin pie spice, ground ginger, ground cloves, black pepper, and salt. Stir with a whisk until thoroughly combined. Set aside.

ADD & BEAT

4. Add the softened butter, granulated sugar, and brown sugar to the bowl of a stand mixer. Using the paddle attachment, beat on medium-high speed for about 3 minutes, scraping the sides and bottom of the bowl as needed.

Read More:

How to Make Pumpkin Molasses Cookies

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