Name: Pumpkin White Chocolate Chip Cookies Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 42 min
Cuisine: American
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; 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); 1 cup white chocolate chips

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

Step 1: Using paper towels or a clean tea towel, wrap the pumpkin puree in a few layers and squeeze out the excess liquid.

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.

Step 3: Mix in the vanilla extract, pumpkin puree, and egg yolk until smooth.

Step 4: Add the flour, baking soda, baking powder, salt, and cinnamon. Mix until just combined to avoid overworking the dough.

Step 5: Gently fold in the white chocolate chips.

Step 6: Chill the cookie dough in the refrigerator for 30 minutes. For convenience, pre-scoop dough into 2-tablespoon balls before chilling.

Step 7: While the dough chills, preheat the oven to 350 ℉ (175 ℃).

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.

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.

Step 10: Let the cookies cool on the baking sheet for 5-10 minutes to firm up.

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.

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.