Pumpkin White Chocolate Chip Cookies
These Pumpkin White Chocolate Chip Cookies are soft, chewy, and full of cozy fall flavors, featuring pumpkin puree and creamy white chocolate chips.
Ingredients
For the Cookie Dough
- ½ cup unsalted butter, softened Use room temperature butter for best texture.
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- 6 tablespoons pumpkin puree (¼ cup plus 2 tablespoons, remove excess moisture)
- 1 large egg yolk
- 1.5 cups all-purpose flour (180 g, spooned and leveled)
- ½ teaspoon cinnamon (or pumpkin pie spice)
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt (decrease to ¼ teaspoon if using salted butter)
- 1 cup white chocolate chips
Instructions
Preparation
- Remove excess liquid from pumpkin puree by wrapping it in paper towels and squeezing gently.
- In a large bowl, cream together softened unsalted butter, granulated sugar, and light brown sugar for 2-3 minutes until combined and creamy.
- Add vanilla extract, pumpkin puree, and egg yolk, mixing until blended smoothly.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the white chocolate chips with a spatula.
- Chill the dough in the refrigerator for about 30 minutes or pre-scoop into balls before chilling.
Baking
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with parchment paper or silicone baking mat.
- Place chilled dough balls 2-3 inches apart on the baking sheet.
- Bake in the preheated oven for 9-12 minutes, until edges start to brown.
- After baking, gently tap the baking sheet on the countertop to help the cookies settle.
- Let cookies cool on the baking sheet for 5-10 minutes, then transfer to a cooling rack.
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Notes
Serve warm, optionally dusted with powdered sugar or drizzled with melted chocolate. Best enjoyed with tea, coffee, or hot cocoa.