Description
These Pumpkin Patch Cookies are a delightful treat for the fall season, perfect for Halloween or autumn gatherings. Soft and flavorful pumpkin cookies topped with white chocolate chips, graham cracker ‘dirt,’ and festive pumpkin candies, they are a fun and delicious addition to any dessert table.
Ingredients
Scale
Cookies:
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1/2 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup white chocolate chips
Toppings:
- 1/2 cup crushed graham crackers (for ‘dirt’ topping)
- 12–15 pumpkin candy corn or pumpkin-shaped candies
- Green frosting or green candy ropes for ‘vines’
Instructions
- Preheat the Oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream softened butter with brown sugar and granulated sugar until light and fluffy.
- Mix Wet Ingredients: Mix in pumpkin puree, egg, and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in white chocolate chips.
- Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheet and bake for 10–12 minutes.
- Add Toppings: While cookies are still warm, press crushed graham crackers into each cookie, add a pumpkin candy to the center, and decorate with green frosting or candy ropes to resemble vines.
- Cool and Serve: Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- You can make the cookies ahead and decorate once cooled.
- Store in an airtight container at room temperature for up to 3 days.
- For a spiced twist, add a pinch of allspice.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 15g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
