Pumpkin White Chocolate Chip Cookies
These irresistibly soft Pumpkin White Chocolate Chip Cookies combine real pumpkin puree with warm fall spices and sweet white chocolate chips for a perfectly balanced autumn treat that stays soft for days and fills your home with cozy aromas.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves or additional nutmeg if you don’t have cloves
- 1/2 teaspoon salt
- 1/2 cup 1 stick unsalted butter, melted and slightly cooled
- 1/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 3/4 cup pumpkin puree not pumpkin pie filling
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups white chocolate chips plus extra for topping
Instructions
- Prepare your oven and baking sheets. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt until well combined.
- Combine wet ingredients. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the pumpkin puree, egg, and vanilla extract, and whisk until thoroughly incorporated.
- Create the cookie dough. Gradually add the dry ingredients to the wet ingredients, stirring with a rubber spatula just until combined. Be careful not to overmix; stop when you no longer see flour streaks.
- Fold in the chips. Gently fold in the white chocolate chips until evenly distributed throughout the dough.
- Chill the dough. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (this helps prevent spreading and enhances flavor).
- Scoop the cookies. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Add extra chips on top. Press a few additional white chocolate chips onto the tops of each cookie dough ball for a bakery-style appearance.
- Bake until just set. Bake for 10-12 minutes, or until the edges are set but the centers still look slightly underdone (they’ll continue cooking on the hot baking sheet).
- Let them cool properly. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For the best texture, blot your pumpkin puree with paper towels to remove excess moisture before measuring.
- The dough can be refrigerated for up to 3 days before baking, which makes this great for planning ahead.
- These cookies will stay soft for 4-5 days in an airtight container at room temperature.
- For a flavor variation, try adding 1/2 cup chopped pecans or walnuts to the dough.
- If you prefer a stronger spice flavor, increase the cinnamon to 1 1/2 teaspoons.