Pumpkin White Chocolate Chip Cookies
These Pumpkin White Chocolate Chip Cookies are a delightful blend of warm spices and creamy chocolate, embodying the essence of fall in every chewy bite.
Ingredients
Main Ingredients
- ½ cup unsalted butter softened
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- 6 tbsp pumpkin puree (¼ cup plus 2 tbsp)
- 1 egg yolk
- 1.5 cups all-purpose flour (spooned and leveled)
- ½ tsp cinnamon (or pumpkin pie spice)
- 1 tsp vanilla extract
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt (decrease to ¼ tsp if using salted butter)
- 1 cup white chocolate chips
Instructions
Preparation
- Wrap the pumpkin puree in paper towels or a clean tea towel to squeeze out excess liquid.
- Cream the butter, granulated sugar, and light brown sugar for about 2-3 minutes. Don’t forget to scrape down the bowl!
- Mix in the vanilla extract, pumpkin puree, and egg yolk until well blended.
- Add flour, baking soda, baking powder, salt, and cinnamon. Mix until just combined — no overmixing!
- Gently fold in the white chocolate chips.
- Chill the cookie dough for 30 minutes. Pre-scoop into 2-tablespoon balls if you like.
Baking
- Preheat your oven to 350 ℉ while the dough chills.
- Place the chilled dough balls on a baking sheet lined with parchment paper, ensuring they’re 2-3 inches apart.
- Bake in the pre-heated oven for 9-12 minutes until the edges start to brown.
- Remove and tap the pan on the countertop to settle the cookies. Let them cool on the tray for 5-10 minutes before moving to a rack.
Notes
Serve these cookies warm with a sprinkle of sea salt on top for a sweet-and-salty pop. They pair beautifully with hot apple cider or a pumpkin spice latte. Store in an airtight container for up to one week or freeze for up to three months, separating layers with parchment paper.