Pumpkin White Chocolate Chip Cookies
Delightful cookies that combine rich pumpkin flavor with sweet white chocolate chips and warm spices, perfect for any fall occasion.
Ingredients
Wet Ingredients
- ½ cup unsalted butter (1 stick, softened)
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- 6 tablespoons pumpkin puree (¼ cup plus 2 tablespoons) Ensure well-drained
- 1 egg yolk
- 1 teaspoon vanilla extract
Dry Ingredients
- 1.5 cups all-purpose flour (180 g) (spooned and leveled) Measure accurately
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt Decrease to ¼ teaspoon if using salted butter
- ½ teaspoon cinnamon (or pumpkin pie spice)
Mix-ins
- 1 cup white chocolate chips
Instructions
Preparation
- Drain excess liquid from pumpkin puree using paper towels or a clean tea towel.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and creamy.
- Add vanilla extract, pumpkin puree, and egg yolk; mix until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- Gradually introduce dry ingredients into the wet mixture, stirring gently to combine without overmixing.
- Fold in the white chocolate chips until evenly distributed.
- Chill the dough in the refrigerator for about 30 minutes.
Baking
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop the dough into balls and place on the baking sheet, spacing them 2-3 inches apart.
- Bake for 9-12 minutes or until edges are golden brown.
- Tap the baking sheet gently on the countertop to create a crinkled top; let cool for 5-10 minutes before transferring to a rack.
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Notes
For serving, these cookies pair beautifully with tea or coffee. Consider adding nuts or dried fruits for variation. Properly stored, cookies last up to a week or 3 months in the freezer.