Description
These Pumpkin White Chocolate Chip Cookies combine the warm spices of autumn with creamy white chocolate chips for a soft, moist, and flavorful treat. Perfect for fall gatherings or a cozy snack, these cookies are easy to make and deliver the perfect balance of pumpkin and sweet white chocolate in every bite.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/3 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
Additional Ingredients
- 1 cup white chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Add Wet Ingredients: Beat in the pumpkin puree, followed by the egg and vanilla extract, mixing until all ingredients are fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger to evenly distribute the spices and leavening agents.
- Mix Dry and Wet Ingredients: Gradually fold the dry ingredients into the wet pumpkin mixture, mixing gently until just combined to avoid overworking the dough.
- Fold in White Chocolate Chips: Stir in the white chocolate chips evenly throughout the dough to ensure every cookie has plenty of sweet bites.
- Shape Cookies: Using a tablespoon-sized scoop or spoon, drop mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain soft and slightly underbaked for a chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up without becoming hard.
Notes
- Use pumpkin puree, not pumpkin pie filling, to control sweetness and flavor.
- Do not overmix the dough once the flour is added to keep the cookies tender.
- Baking time may vary slightly depending on your oven; watch for the edges to set.
- Store cookies in an airtight container for up to 5 days to maintain freshness.
- For a festive touch, sprinkle a pinch of cinnamon sugar on top before baking.
