Pumpkin White Chocolate Chip Cookies
Soft, chewy cookies infused with pumpkin and creamy white chocolate chips, perfect for fall gatherings and cozy treats.
Ingredients
For the cookies
- ½ cup unsalted butter, softened Use ¼ cup if using salted butter
- ½ cup light brown sugar, packed
- ½ cup granulated sugar
- 6 tablespoons pumpkin puree (¼ cup plus 2 tablespoons)
- 1 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
- Preheat your oven to 350°F (180°C).
- Gather and measure out all ingredients.
- Remove excess moisture from pumpkin puree using paper towels.
- Cream together the softened butter, granulated sugar, and light brown sugar for 2-3 minutes until fluffy.
- Add pumpkin puree, egg yolk, and vanilla extract to the creamed mixture and mix until combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry mixture to the wet ingredients and mix gently until just combined.
- Fold in the white chocolate chips.
- Chill the cookie dough in the refrigerator for at least 30 minutes.
Baking
- Line a baking sheet with parchment paper and place chilled dough balls on the sheet, spaced apart.
- Bake in the preheated oven for 9-12 minutes or until edges start to brown.
- Once baked, tap the baking sheet against the countertop and let them cool for 5-10 minutes before transferring to a wire rack.
Serving
- Serve the cookies warm or at room temperature. Enjoy with coffee, hot chocolate, or on their own.
Notes
Store cookies in an airtight container at room temperature for up to a week. Can be frozen for up to three months.