Description
These Pumpkin White Chocolate Chip Cookies are soft, chewy, and bursting with warm fall spices. The perfect autumn treat combines pumpkin puree with white chocolate chips, offering a delightful balance of sweet and spice in every bite. Ideal for cookie lovers looking to enjoy a seasonal twist.
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
Add-ins
- 1 cup white chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, granulated sugar, and packed brown sugar until the mixture is light and fluffy, which incorporates air for tender cookies.
- Add Wet Ingredients: Mix in the pumpkin puree, large egg, and vanilla extract until the mixture is well combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground ginger to evenly distribute the leavening agents and spices.
- Mix Dry and Wet Ingredients: Gradually fold the dry ingredient mixture into the wet ingredients until just combined. Avoid overmixing to keep cookies tender.
- Add White Chocolate Chips: Stir in the white chocolate chips evenly into the dough for a deliciously sweet burst in every cookie.
- Form Cookies: Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set while the centers remain soft for chewy texture.
- Cool: Let the cookies cool on the baking sheets for 5 minutes to set before transferring them to a wire rack to cool completely.
Notes
- Use pumpkin puree, not pumpkin pie filling, for best flavor and texture.
- Do not overmix the dough once the flour is added to avoid tough cookies.
- White chocolate chips can be substituted with butterscotch chips for a different flavor.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For softer cookies, slightly underbake and allow them to cool fully on the baking sheet.
