Description
These Pumpkin White Chocolate Chip Cookies are the perfect fall treat, blending the warm flavors of pumpkin with the sweetness of white chocolate chips. Crispy on the outside and chewy on the inside, they make a delicious snack or dessert for any seasonal gathering.
Ingredients
Scale
- ½ cup unsalted butter (1 stick), softened
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- 6 tbsp canned pumpkin puree (¼ cup plus 2 tbsp)
- 1 egg yolk
- 1.5 cups all-purpose flour (180g), spooned and leveled
- ½ tsp cinnamon or pumpkin pie spice
- 1 tsp vanilla extract
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt (decrease to ¼ tsp if using salted butter)
- 1 cup white chocolate chips
Instructions
- Prepare the pumpkin: Wrap canned pumpkin puree in paper towels or a clean tea towel and squeeze out excess liquid.
- Cream the butter and sugars: Beat the unsalted butter, granulated sugar, and light brown sugar in a stand mixer until fully combined, about 2-3 minutes.
- Add the wet ingredients: Mix in vanilla extract, pumpkin puree, and egg yolk until fully incorporated.
- Combine the dry ingredients: In a separate bowl, mix together flour, cinnamon, baking soda, baking powder, and salt. Gradually add to the wet mixture, mixing until just combined.
- Fold in the white chocolate chips: Gently mix the chips into the dough using a spatula.
- Chill the dough: Scoop dough into 2-tablespoon-sized balls and chill for at least 30 minutes on a parchment-lined baking sheet.
- Preheat the oven: Set the oven to 350°F (175°C) and line another baking sheet with parchment paper.
- Bake the cookies: Place chilled dough balls 2-3 inches apart on the baking sheet and bake for 9-12 minutes, until the edges start to brown. Remove from the oven and tap the pan gently on the countertop to settle the cookies.
- Cool and enjoy: Let the cookies cool on the baking sheet for 5-10 minutes, then transfer to a cooling rack until fully cooled.
Notes
- For even-sized cookies, use an ice cream scoop to portion the dough.
- Be sure to squeeze out as much water as possible from the pumpkin puree to avoid overly soft cookies.
- If using salted butter, reduce the salt amount to ¼ tsp to avoid making the cookies too salty.
- Feel free to swap white chocolate chips with dark or semi-sweet chocolate chips for a different flavor.
- The dough can be made ahead and stored in the refrigerator for up to 24 hours.
- Prep Time: 15 minutes
- Cook Time: 9-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 153 kcal
- Sugar: 14g
- Sodium: 121mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0.2g
- Carbohydrates: 21g
- Fiber: 0.4g
- Protein: 2g
- Cholesterol: 22mg