Description
Soft, chewy, and perfectly spiced, these Pumpkin White Chocolate Chip Cookies are the ultimate fall treat. With creamy white chocolate chips folded into pumpkin-spiced dough, every bite is cozy, sweet, and irresistible.
Ingredients
Units
Scale
- 1/2 cup unsalted butter (1 stick, softened)
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 6 tbsp pumpkin puree (1/4 cup + 2 tbsp, blotted dry)
- 1 egg yolk
- 1 1/2 cups all-purpose flour (180 g, spooned and leveled)
- 1/2 tsp cinnamon or pumpkin pie spice
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt (1/4 tsp if using salted butter)
- 1 cup white chocolate chips
Instructions
- Blot pumpkin puree with paper towels or a clean tea towel to remove excess liquid.
- In a large mixing bowl, cream butter, brown sugar, and granulated sugar for 2–3 minutes until light and fluffy.
- Add vanilla extract, pumpkin puree, and egg yolk. Mix until smooth.
- In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
- Slowly add dry ingredients to wet mixture, mixing until just combined.
- Fold in white chocolate chips.
- Cover dough and chill for 30 minutes. Optionally scoop dough into 2 tbsp balls before chilling.
- Preheat oven to 350°F (175°C).
- Place chilled dough balls on a parchment-lined baking sheet, spaced 2–3 inches apart.
- Bake 9–12 minutes, until edges are golden.
- Remove from oven and tap the pan lightly to help cookies settle.
- Cool on baking sheet for 5–10 minutes before transferring to a wire rack.
Notes
- Blotting pumpkin puree is essential for chewy cookies (not cakey).
- Chill time helps prevent overspreading.
- Store in an airtight container at room temp for 3–4 days or freeze for up to 2 months.
Nutrition
- Calories: 170
