Description
Delight in these soft and flavorful Pumpkin White Chocolate Chip Cookies, perfect for fall baking. These moist, spiced cookies combine creamy white chocolate chips with rich pumpkin puree, creating a tender and delicious treat ideal for cozy autumn days or festive gatherings.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1/4 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1/2 cup canned pumpkin puree
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Add-ins
- 3/4 cup white chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and to ensure even baking.
- Cream the Butter and Sugars: In a large mixing bowl, use a hand or stand mixer to cream together the softened unsalted butter, granulated sugar, and packed brown sugar until the mixture is smooth, fluffy, and lightened in color.
- Add Pumpkin and Vanilla: Mix in the canned pumpkin puree and vanilla extract until fully incorporated, creating a moist and flavorful base for your cookie dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, nutmeg, and cloves to evenly distribute the spices and leavening throughout the flour.
- Mix Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing, which can make cookies tough.
- Fold in White Chocolate Chips: Carefully fold the white chocolate chips into the dough, ensuring even distribution for bursts of sweet creaminess in every bite.
- Scoop the Dough: Using a tablespoon or cookie scoop, place portions of dough about 2 inches apart on the prepared baking sheet to allow room for spreading.
- Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are set and the tops look slightly soft, indicating a tender, moist interior.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes to set further before transferring them to a wire rack to cool completely, preserving their soft texture.
Notes
- For chewier cookies, blot excess moisture from the pumpkin puree using paper towels before adding it to the dough.
- These cookies stay soft for several days when stored in an airtight container and can be frozen well for longer storage.
- Add 1/2 cup chopped pecans or walnuts to the dough for extra texture and a nutty flavor.
