This recipe makes a good batch of soft and chewy cookies, and with the extra cinnamon are perfect for cool days and a good cup of coffee. You can make this recipe ahead, by freezing the dough balls already rolled in the sugar-cinnamon mix. When baking the frozen cookies, just add an additional minute to the baking time.
You can replace the white chocolate chips with white chocolate chunks, or if you prefer with semi-sweet chocolate… but we prefer this original pairing. We hope you enjoy this pumpkin-full recipe as much as we did!