Description
Delight in these soft and flavorful Pumpkin White Chocolate Chip Cookies, perfect for fall or any time you want a sweet treat with a hint of warm spices. Soft pumpkin puree and aromatic spices combine with creamy white chocolate chips to create a moist, chewy cookie that’s irresistibly delicious.
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.
- 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 usually takes about 2-3 minutes.
- Add Wet Ingredients: Mix in the pumpkin puree, one large egg, and vanilla extract until everything is fully combined and smooth.
- Prepare 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 spices and leavening agents.
- Combine Mixtures: Gradually fold the dry ingredient mixture into the wet pumpkin mixture using a spatula or wooden spoon until just combined, being careful not to overmix to keep the cookies tender.
- Incorporate White Chocolate Chips: Gently stir the white chocolate chips into the cookie dough, ensuring they are evenly distributed throughout.
- Portion Dough: Drop tablespoon-sized scoops of the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the cookie edges are set but the centers remain soft to maintain a chewy texture.
- Cool: Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, to avoid extra sugars and spices in the dough.
- Do not overmix the dough once the dry ingredients are added to maintain a tender cookie texture.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- For an extra touch, sprinkle a pinch of flaky sea salt on top of each cookie before baking.
- To make the cookies dairy-free, substitute butter with a plant-based margarine and white chocolate chips with dairy-free alternatives.
