Description
Soft, chewy pumpkin white chocolate chip cookies with rich fall flavor and creamy sweetness.
Ingredients
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½ cup unsalted butter
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½ cup packed light brown sugar
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½ cup granulated sugar
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6 tbsp pumpkin puree
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1 egg yolk
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1.5 cups all-purpose flour (180 g)
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½ tsp cinnamon or pumpkin pie spice
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1 tsp vanilla extract
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½ tsp baking soda
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½ tsp baking powder
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½ tsp salt (¼ tsp if using salted butter)
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1 cup white chocolate chips
Instructions
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Wrap pumpkin puree in paper towels or a clean tea towel and squeeze out excess liquid.
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Cream butter, granulated sugar, and brown sugar for 2–3 minutes until fully combined.
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Mix in vanilla extract, pumpkin puree, and egg yolk.
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Add flour, baking soda, baking powder, salt, and cinnamon; mix until just combined.
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Fold in white chocolate chips.
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Chill cookie dough for 30 minutes.
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Preheat oven to 350°F (175°C).
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Scoop dough into 2-tablespoon balls on a lined baking sheet, spacing 2–3 inches apart.
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Bake 9–12 minutes until edges begin to brown.
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Tap the tray on the oven top to help cookies settle.
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Let cool 5–10 minutes on the tray, then transfer to a rack to finish cooling.
Notes
Use the spoon-and-level method to measure flour accurately.
Chill dough at least 30 minutes to prevent spreading.
Tap the pan after baking for a crinkle top.
Store in an airtight container for 3–5 days or freeze for up to 2 months.
Use an ice cream scoop for evenly sized cookies.
- Prep Time: 13 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American