Pumpkin White Chocolate Chip Cookies Recipe

Introduction

These Pumpkin White Chocolate Chip Cookies offer a delightful twist on a classic treat, combining warm pumpkin flavors with sweet white chocolate. Soft, chewy, and perfectly spiced, they’re an ideal fall dessert that’s easy to make at home.

Ingredients

• ½ cup unsalted butter (1 stick, softened)
• ½ cup packed light brown sugar
• ½ cup granulated sugar
• 6 tbsp pumpkin puree (¼ cup plus 2 tbsp)
• 1 egg yolk
• 1.5 cups all-purpose flour (180 g) (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

1. Step 1: Using paper towels or a clean tea towel, wrap the pumpkin puree in a few layers and squeeze out the excess liquid.
2. Step 2: Cream the butter, granulated sugar, and light brown sugar together for 2-3 minutes until fully combined, scraping down the sides of the bowl as needed.
3. Step 3: Mix in the vanilla extract, pumpkin puree, and egg yolk until smooth.
4. Step 4: Add the flour, baking soda, baking powder, salt, and cinnamon. Mix until just combined to avoid overworking the dough.
5. Step 5: Gently fold in the white chocolate chips.
6. Step 6: Chill the cookie dough in the refrigerator for 30 minutes. For convenience, pre-scoop dough into 2-tablespoon balls before chilling.
7. Step 7: While the dough chills, preheat the oven to 350 ℉ (175 ℃).
8. Step 8: Place the chilled dough balls onto a baking sheet lined with parchment paper or a silicone mat, spacing them 2-3 inches apart to allow spreading.
9. Step 9: Bake for 9-12 minutes until the edges start to brown. Remove from oven and immediately tap the pan on the top of the oven to help cookies settle.
10. Step 10: Let the cookies cool on the baking sheet for 5-10 minutes to firm up.
11. Step 11: Transfer to a cooling rack to finish cooling before enjoying.

Tips & Variations

• Use pumpkin pie spice instead of cinnamon for a more complex flavor.
• To make these cookies dairy-free, substitute butter with a plant-based alternative and check that white chocolate chips are dairy-free.
• For softer cookies, slightly underbake and let them finish setting on the baking sheet.
• Add chopped nuts like pecans or walnuts for extra crunch.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container or bag for up to 3 months. Reheat frozen cookies briefly in a microwave or oven to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of homemade pumpkin puree?

Yes, canned pumpkin puree works perfectly in this recipe. Just make sure it’s plain pumpkin puree and not pumpkin pie filling which contains added sugars and spices.

Why do I need to squeeze out excess liquid from the pumpkin puree?

Removing excess moisture prevents the dough from becoming too wet, which ensures the cookies hold their shape and have the ideal chewy texture.

Pumpkin White Chocolate Chip Cookies Recipe

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★★★★★

4.9 from 642 reviews

• Author: Julian
• Total Time: 42 minutes
• Yield: 22 cookies 1x

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Description

These Pumpkin White Chocolate Chip Cookies are soft, chewy, and bursting with fall flavors. Combining the warm spice of cinnamon and the sweetness of white chocolate chips, these cookies are enhanced with real pumpkin puree for a moist texture and seasonal twist. Perfect for a cozy autumn treat or holiday baking, these easy-to-make cookies bake quickly and are sure to please a crowd.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• ½ cup unsalted butter (1 stick, softened)
• ½ cup packed light brown sugar
• ½ cup granulated sugar
• 6 tbsp pumpkin puree (¼ cup plus 2 tbsp, excess liquid squeezed out)
• 1 egg yolk
• 1 tsp vanilla extract

Dry Ingredients

• 1.5 cups all-purpose flour (180 g, spooned and leveled)
• ½ tsp cinnamon (or pumpkin pie spice)
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt (reduce to ¼ tsp if using salted butter)

Add-ins

• 1 cup white chocolate chips

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Instructions

1. Drain Pumpkin Puree: Wrap the pumpkin puree in a few layers of paper towels or a clean tea towel and squeeze out the excess liquid to avoid adding too much moisture to the dough.
2. Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar for 2-3 minutes until smooth and fully combined, scraping down the sides as needed.
3. Add Wet Ingredients: Mix in the vanilla extract, drained pumpkin puree, and egg yolk until the mixture is uniformly blended.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon, then gradually add to the wet mixture. Mix until just combined, avoiding overmixing to keep the cookies tender.
5. Fold in White Chocolate Chips: Gently fold the white chocolate chips into the cookie dough to evenly distribute them.
6. Chill Dough: Chill the cookie dough in the refrigerator for 30 minutes to firm up. Optionally, pre-scoop the dough into 2-tablespoon balls before chilling for easier baking.
7. Preheat Oven: While the dough chills, preheat the oven to 350°F (175°C).
8. Prepare Baking Sheet: Place chilled dough balls on a baking sheet lined with parchment paper or a silicone baking mat, spacing them 2-3 inches apart to allow for spreading.
9. Bake Cookies: Bake in the preheated oven for 9-12 minutes until the edges start to brown. Immediately after removing from the oven, gently tap the baking pan on the oven rack to help cookies settle and flatten slightly.
10. Cool on Tray: Let the cookies cool on the baking tray for 5-10 minutes to firm up.
11. Transfer to Cooling Rack: Once cookies have set but are still slightly warm, transfer them to a cooling rack to cool completely before enjoying.

Notes

• Make sure to squeeze excess liquid from the pumpkin puree to prevent soggy cookies.
• Reduce salt if using salted butter to avoid over-salting.
• Chilling the dough before baking helps control spreading for thicker cookies.
• Use parchment paper or a silicone baking mat to prevent sticking and for easier cleanup.
• You can substitute pumpkin pie spice for cinnamon for a more complex fall flavor.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pumpkin cookies, white chocolate chip cookies, fall desserts, autumn baking, soft cookies, pumpkin puree cookies