Description
Delight in these soft and flavorful Pumpkin White Chocolate Chip Cookies, perfect for autumn or any cozy day. Made with warm spices and creamy white chocolate chips, they offer a delightful twist on classic cookies featuring seasonal pumpkin puree.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/3 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
Add-ins
- 1 cup white chocolate chips
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking.
- Cream butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which adds airiness to your cookies.
- Combine wet ingredients: Mix in the pumpkin puree, egg, and vanilla extract until the batter is smooth and fully combined, providing moisture and flavor to the dough.
- Whisk dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger, ensuring the spices and leavening agents are evenly distributed.
- Mix dry into wet: Gradually fold the dry ingredient mixture into the wet ingredients, mixing just until combined to avoid overworking the dough which can cause tough cookies.
- Add white chocolate chips: Stir in the white chocolate chips evenly throughout the dough for pockets of sweetness.
- Shape cookies: Drop tablespoon-sized scoops of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers still look soft to achieve a tender texture.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, preventing them from breaking while warm.
Notes
- Use pumpkin puree, not pumpkin pie filling, to control the flavor and sweetness.
- For softer cookies, slightly underbake and let them finish setting on the baking sheet.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- White chocolate chips can be substituted with butterscotch or regular chocolate chips for a different flavor twist.
- Ensure butter is softened but not melted for proper creaming with sugars.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
