White Chocolate Chip Pumpkin Cookies
Deliciously soft and chewy cookies made with pumpkin puree and white chocolate chips, perfect for fall baking.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened Ensure butter is at room temperature for easy mixing.
- 1 cup brown sugar, packed
- 1 cup granulated sugar
- 1 cup pumpkin puree Use pure pumpkin puree, not pumpkin pie filling.
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 cups all-purpose flour Spoon flour into the measuring cup and level off.
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
Mix-Ins
- 1 1/2 cups white chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the pumpkin puree, eggs, and vanilla extract to the mixture. Beat until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overmixing.
- Fold in the white chocolate chips until evenly distributed throughout the dough.
Baking
- Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are slightly golden. The centers may look soft but will firm up as they cool.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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Notes
For a firmer texture, chill the dough for at least 30 minutes before baking. Store cookies in an airtight container to maintain freshness. Consider adding nuts or dried fruits for variations.