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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Add Wet Ingredients: Mix in the vanilla extract, drained pumpkin puree, and egg yolk until the mixture is uniformly blended.
- 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.
- Fold in White Chocolate Chips: Gently fold the white chocolate chips into the cookie dough to evenly distribute them.
- 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.
- Preheat Oven: While the dough chills, preheat the oven to 350°F (175°C).
- 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.
- 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.
- Cool on Tray: Let the cookies cool on the baking tray for 5-10 minutes to firm up.
- 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
