White Chocolate Pumpkin Cookies

September 24, 2016


A lot of people roll their eyes at the pumpkin spice craze. My question is, why? Fall only comes once a year, and it’s by far the best season. Let’s celebrate its warm spices for everything they’re worth.
Personally, I dive into the pumpkin spice craze. Heck, if they had pumpkin spice perfume, you bet I’d be wearing it.
With that in mind, I decided for the probably the first time to completely invent my own cookie recipe. I usually rely on others’ inventions and add my own twist. But, this weekend I did my weekly shopping trip to Trader Joe’s and picked up some pumpkin butter. After buying it I though, ‘Oh.. but what am I actually going to do with it?’
Well, I figured it out. And it..is..wonderful.




1 flax egg (1 tbs ground flax + 3 tbs water)

1 1/4 cup king arthur all purpose flour

1 1/2 tsp baking soda

1/4 tsp salt

1/2 tbs cinnamon

6-7 tbs vegan butter

1/2 cup light brown sugar

1 tsp vanilla extract

3 tbs Trader Joes Pumpkin Butter

1/2 cup vegan white chocolate chips 



Method: Preheat oven at 350 degrees Fahrenheit. Line baking sheet with parchment paper. Mix dry ingredients together in bowl. In separate bowl after flax egg has formed, cream together room temp butter and sugars. Once that is creamy, add flax egg, vanilla, and pumpkin butter. Whisk together. Then, slowly add dry to wet. Once mixed together, gently fold in white chocolate chips. Take spoonful scoops of dough and place 3 inches apart on parchment paper. Bake for 9-10 minutes.


I am so proud of myself with this recipe. It embodies all things fall and dessert. People who tried them said they were the best cookies they had ever had. 

Believe me when I say, this recipe is a winner.

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