White Chocolate Chip Pumpkin Cookies
Delightfully soft and chewy pumpkin cookies infused with warm spices and creamy white chocolate chips, perfect for fall gatherings or cozy evenings.
Ingredients
Cookie Ingredients
- 1 cup pumpkin puree Use pure pumpkin puree, not pumpkin pie filling.
- 1 cup brown sugar
- 1/2 cup granulated sugar Adjust sweetness to taste.
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Measure accurately to prevent dry cookies.
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup 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 smooth and fluffy.
- Add the pumpkin puree, egg, and vanilla extract to the mixture, blending until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually incorporate the dry ingredients into the pumpkin mixture, mixing until just combined.
- Fold in the white chocolate chips.
- Using a spoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, ensuring they are spaced a couple of inches apart.
Baking
- Bake for 12-15 minutes or until the edges are lightly golden and the centers look set.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Notes
Chill the dough for 30 minutes before baking for thicker cookies. If using fresh pumpkin, cook and puree it first. Store in an airtight container; they last about a week at room temperature.