Pumpkin White Chocolate Chip Cookies
Delightfully soft and sweet cookies made with pumpkin puree and white chocolate chips, perfect for fall gatherings.
Ingredients
Base Ingredients
- ½ cup unsalted butter, softened provides moisture and richness
- ½ cup packed light brown sugar adds sweetness and chew
- ½ cup granulated sugar contributes sweetness and texture
- 6 tbsp pumpkin puree adds moisture and pumpkin flavor
Dry Ingredients
- 1.5 cups all-purpose flour forms the base of the cookie
- ½ tsp cinnamon or pumpkin pie spice enhances flavor
- ½ tsp baking soda aids in leavening for lift
- ½ tsp baking powder ensures the cookies rise
- ½ tsp salt balances sweetness
Mix-ins
- 1 cup white chocolate chips provides sweetness and creaminess
- 1 tsp vanilla extract adds warmth and depth
Instructions
Preparation
- Wrap the pumpkin puree in paper towels or a tea towel to remove excess moisture.
- In a mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar for 2-3 minutes until light and fluffy.
- Mix in the vanilla extract, prepared pumpkin puree, and the egg yolk until smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry mixture to the pumpkin mixture and mix until just combined.
- Fold in the white chocolate chips gently.
- Chill the dough in the refrigerator for 30 minutes.
Baking
- Preheat your oven to 350 °F (175 °C).
- Scoop the dough onto a baking sheet lined with parchment paper, allowing space for spreading.
- Bake for 9-12 minutes until the edges are golden and centers are set but still soft.
- Cool on the baking sheet for 5-10 minutes before transferring to a cooling rack.
Notes
Use room temperature ingredients for better blending. Don’t skip the chilling step as it helps the cookies maintain their shape. Store cookies in an airtight container to maintain freshness.