Soft & Chewy White Chocolate & Pumpkin Seed Spiced Cookies
Just updated with new photos and easier to follow recipe. I’ve been making these white chocolate and pumpkin seed spiced cookies for 5 years and I still can’t get enough.
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 14 1x
- Category: Sweets
- Method: Oven
- Cuisine: International
Scale
Ingredients
- 210 grams / 7.4 oz / 1.5 cups plus 2 TBSP AP flour
- 115 grams / 4 oz / 8 TBSP (one stick) salted butter (softened)
- 2/3 cup white sugar
- 1 egg
- 2 tablespoons maple syrup
- 2 tsp vanilla extract
- 1 tsp fresh grated ginger
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground cayenne pepper
- Generous pinch of salt (I used about 1/2 tsp)
- 60 grams / 2 oz / 1/2 cup roasted salted pumpkin seeds plus an additional 30 grams / 1 oz / 1/4 cup for topping if desired
- 130 grams / 4.6 oz / 3/4 cup white chocolate chips or bar cut into chunks
Instructions
- Preheat oven to 175 C / 350 F.
- Combine all of the dry ingredients in one bowl.
- In another bowl cream the butter with the sugar.
- Add the egg, vanilla, fresh ginger, and maple syrup.
- Fold in the chocolate and pumpkin seeds, reserving some for topping if you like.
- Bake for 9 minutes.