I've been making these spiced white chocolate chip cookies for years and I still can't get enough. This is by far my favourite fall cookie recipe. They're soft and chewy with little crisp and salty bits from the roasted pumpkin seeds and luscious pockets of creamy and sweet white chocolate.
It's all enveloped in a spiced cookie dough that will leave a hint of spice on your tongue. Besides being so delicious, this is also a tried and true easy cookie recipe.
These cookies are ah-mazing. Think of a cross between a chewy gingerbread cookie and a white chocolate macadamia nut cookie. I tested the recipe 3-4 times over the course of a week to get it just right. Friends and family were my willing guinea pigs and they absolutely loved these cookies. There’s a bit of extra salt to counter the sweet and the spice and I think that’s what makes them so good.
Soft & Chewy White Chocolate & Pumpkin Seed Spiced Cookies
- 210 grams all purpose flour
- 115 grams salted butter (softened)
- ⅔ cup white sugar
- 1 egg
- 2 tablespoons maple syrup
- 2 teaspoon vanilla extract
- 1 teaspoon fresh grated ginger
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cayenne pepper
- ½ teaspoon salt I used about ½ tsp
- ¼ cup roasted salted pumpkin seeds plus an additional ¼ cup for topping if desired
- ¾ cup white chocolate chips or bar cut into chunks
- 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.