Description
Bursting with pumpkin flavor and white chocolate chips, these pumpkin white chocolate chip cookies are an easy and delicious fall dessert.
Ingredients
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½ cup 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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6 tbsp pumpkin puree (¼ cup + 2 tbsp)
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1 egg yolk
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1½ 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 (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 paper towels and squeeze out excess moisture.
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Cream butter, brown sugar, and granulated sugar for 2–3 minutes until fluffy.
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Add vanilla extract, pumpkin puree, and egg yolk; mix until combined.
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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 the dough for 30 minutes.
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Preheat oven to 350°F (175°C).
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Scoop 2 tbsp portions of dough onto a parchment-lined baking sheet.
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Bake 9–12 minutes until edges begin to brown.
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Tap baking tray to settle cookies, cool 10 minutes, then transfer to a rack to finish cooling.
Notes
Remove excess moisture from pumpkin puree for perfect texture.
Use an ice cream scoop for evenly sized cookies.
Chill the dough for at least 30 minutes before baking.
Tap pan after baking for pretty crinkle tops.
Store in airtight container for 3–5 days or freeze up to 2 months.
- Prep Time: 13 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 153 kcal
- Sugar: 14 g
- Sodium: 121 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.2 g
- Carbohydrates: 21 g
- Fiber: 0.4 g
- Protein: 2 g
- Cholesterol: 22 mg