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Pumpkin White Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 45 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Pumpkin White Chocolate Chip Cookies are soft, cakey, and bursting with fall flavors. Combining the rich creaminess of pumpkin puree with warm spices like cinnamon, nutmeg, and ginger, these cookies offer a perfect balance of sweetness enhanced by luscious white chocolate chips. Ideal for cozy autumn afternoons or festive gatherings, these cookies are easy to prepare and bake to perfection in just a few simple steps.

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

  1. Prepare Oven and Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even baking.
  2. Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This creates a smooth base for your cookie dough.
  3. Add Pumpkin and Egg: Mix in the pumpkin puree, egg, and vanilla extract to the creamed butter and sugar. Stir until all wet ingredients are evenly combined and smooth.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground ginger to ensure the spices and leavening agents are evenly distributed.
  5. Mix Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet pumpkin mixture. Stir gently until the dough just comes together, taking care not to overmix which can toughen the cookies.
  6. Stir in White Chocolate Chips: Add the white chocolate chips to the dough and fold them in evenly, distributing the chips throughout the cookie dough.
  7. Scoop the Dough: Using a tablespoon or cookie scoop, drop mounds of dough onto the prepared baking sheets. Leave about 2 inches of space between each cookie to allow spreading during baking.
  8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10 to 12 minutes. The cookies should have set edges while the centers remain soft and slightly underbaked for chewy texture.
  9. Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes to firm up. Then transfer them to a wire rack to cool completely before enjoying.

Notes

  • Ensure pumpkin puree is not pumpkin pie filling, as filling contains added spices and sugars that can alter the recipe.
  • Do not overmix the dough once the flour is added to keep the cookies tender.
  • For extra festive flavor, you can sprinkle a little cinnamon sugar on top before baking.
  • 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 semi-sweet or milk chocolate chips for variation.

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Find it online: https://savorykitchensecrets.com/pumpkin-white-chocolate-chip-cookies-recipe/