Moist Chewy Pumpkin Cookies
These cookies combine rich pumpkin puree, warm spices, and creamy white chocolate for a delightful autumn treat.
Ingredients
Main Ingredients
- 1/2 cup pumpkin puree adds moisture
- 4.5 tbsp unsalted butter provides richness
- 1 tsp ground cinnamon brings warmth
- 1/2 tsp ground ginger adds spice
- 1/4 tsp ground nutmeg enhances flavor
- 1/8 tsp ground cloves adds depth
- 1/2 cup granulated sugar sweetens
- 1/4 cup brown sugar adds richness
- 1/4 tsp baking soda helps cookies rise
- 1/4 tsp kosher salt balances sweetness
- 3/4 cup all-purpose flour provides structure
- 2-3 oz white chocolate chips or discs adds creaminess
Instructions
Preparation
- Preheat your oven to 350°F and prepare a baking sheet by lining it with parchment paper.
- In a small saucepan, cook the pumpkin puree over medium heat for about 4-6 minutes, stirring frequently, until it reduces by half. Remove from heat and allow to cool slightly.
- Once the pumpkin mixture has cooled, stir in the unsalted butter, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Mix until the butter is completely melted and all the spices are well incorporated.
- Transfer the pumpkin mixture to a mixing bowl. Add in the granulated sugar, brown sugar, baking soda, and kosher salt. Stir everything together until well combined.
- Gradually fold in the all-purpose flour until just a few streaks remain.
- Gently mix in the white chocolate chips or discs, ensuring they are evenly distributed.
- Use a cookie scoop to place about 10 cookies on the prepared baking sheet, keeping them spaced 2-3 inches apart.
- Bake the cookies for 15-18 minutes, or until golden brown and the edges are set.
- Let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack.
Notes
For best results, use non-watery pumpkin puree and allow cookie dough to cool before scooping. Experiment with spices and chocolate chip varieties.