Description
These Pumpkin White Chocolate Chip Cookies are soft, chewy, and bursting with warm fall flavors. Made with pumpkin puree, warm cinnamon, and sweet white chocolate chips, they offer a delightful twist on classic cookies. Perfect for cozy seasonal baking, they are easy to prepare and bake into a perfect batch of 20 cookies that balance pumpkin spice goodness with creamy sweetness.
Ingredients
Wet Ingredients
- ½ cup unsalted butter (1 stick, softened)
- 6 tbsp pumpkin puree (¼ cup plus 2 tbsp), excess liquid squeezed out
- 1 egg yolk
- 1 tsp vanilla extract
Sugars
- ½ cup packed light brown sugar
- ½ cup granulated sugar
Dry Ingredients
- 1.5 cups all-purpose flour (180 g) (spooned and leveled)
- ½ tsp cinnamon (or pumpkin pie spice)
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt (decrease to ¼ tsp if using salted butter)
Mix-ins
- 1 cup white chocolate chips
Instructions
- Prepare Pumpkin Puree: Using paper towels or a clean tea towel, wrap up the pumpkin puree in a few layers of paper towels or a tea towel, and squeeze out excess liquid to ensure your cookie dough isn’t too wet.
- Cream Butter and Sugars: In a mixing bowl, cream the softened butter, granulated sugar, and light brown sugar together for 2-3 minutes until smooth and fully combined, scraping down the sides of the bowl as necessary to ensure even mixing.
- Add Wet Ingredients: Mix in the vanilla extract, squeezed pumpkin puree, and egg yolk until incorporated and smooth.
- Add Dry Ingredients: Add the flour, baking soda, baking powder, salt, and cinnamon to the wet mixture. Mix just until combined to avoid overworking the dough.
- Fold in Chocolate Chips: Gently fold in the white chocolate chips evenly through the dough without over mixing.
- Chill Dough: Chill the cookie dough in the refrigerator for 30 minutes to firm up. Optionally, pre-scoop the dough into 2 tablespoon balls before chilling for easier baking.
- Preheat Oven: While the dough chills, preheat the oven to 350 ℉ (175 ℃).
- Arrange Dough on Baking Sheet: Place chilled dough balls on a baking sheet lined with parchment paper or a silicone baking mat, spacing them 2-3 inches apart to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 9-12 minutes until the edges begin to brown. Immediately after removing from oven, tap the pan on the top of the oven to help the cookies settle and avoid puffiness.
- Cool on Tray: Let the cookies cool on the baking tray for 5-10 minutes to firm up and set.
- Transfer to Cooling Rack: Once the cookies have started to firm, transfer them to a cooling rack to cool completely. Enjoy once cooled.
Notes
- Pressing excess moisture out of the pumpkin puree is essential to prevent overly soft or flat cookies.
- Reduce salt to ¼ tsp if using salted butter to avoid overly salty cookies.
- Chilling dough helps control spread and improves texture.
- White chocolate chips are sweeter and milder than regular chocolate chips, complementing the pumpkin flavor well.
- These cookies are best enjoyed within 3-4 days when stored in an airtight container.
