Description
These Pumpkin White Chocolate Chip Cookies are soft, chewy, and full of autumn spice. With pumpkin puree, warm cinnamon, and creamy white chocolate, they’re the perfect fall dessert to bake, share, and enjoy all season long.
Ingredients
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½ cup (1 stick) unsalted butter, softened
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½ cup packed light brown sugar
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½ cup granulated sugar
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¼ cup + 2 tbsp pumpkin puree (excess liquid removed)
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1 egg yolk
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1½ cups all-purpose flour, spooned and leveled
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½ tsp ground 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 (or ¼ tsp if using salted butter)
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1 cup white chocolate chips
Instructions
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Wrap pumpkin puree in a towel and squeeze out excess liquid.
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In a large bowl, cream butter and both sugars for 2–3 minutes until light and fluffy.
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Beat in vanilla, pumpkin puree, and egg yolk until smooth.
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In another bowl, whisk flour, cinnamon (or pumpkin spice), baking soda, baking powder, and salt.
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Add dry mixture to wet and stir until just combined. Do not overmix.
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Fold in white chocolate chips.
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Chill dough for 30 minutes (scoop into balls before chilling if desired).
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Preheat oven to 350°F (175°C). Place dough balls 2–3 inches apart on lined baking sheets.
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Bake for 9–12 minutes, until edges are golden.
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Cool on tray 5–10 minutes, then transfer to wire rack.
Notes
Always drain pumpkin to avoid cakey cookies.
Chill dough for thicker, chewier cookies.
Tap trays gently after baking for bakery-style shape.
Add flaky sea salt on top for sweet-and-salty perfection.
Store with a slice of bread in the container to keep them soft.
- Prep Time: 15 minutes (plus 30 minutes chilling)
- Cook Time: 9–12 minutes per batch
- Category: Desserts
- Method: Baking
- Cuisine: American