Description
These Pumpkin White Chocolate Chip Cookies are a perfect fall treat bursting with warm pumpkin flavor and sweet white chocolate chips. Soft, chewy, and easy to make, they combine fragrant spices with creamy white chocolate for a delightful dessert or snack.
Ingredients
Units
Scale
Wet Ingredients
- 1/2 cup unsalted butter (1 stick), softened
- 6 tbsp pumpkin puree (1/4 cup plus 2 tbsp), excess liquid squeezed out
- 1 egg yolk
- 1 tsp vanilla extract
Sugars
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
Dry Ingredients
- 1.5 cups all-purpose flour (180 g), spooned and leveled
- 1/2 tsp cinnamon or pumpkin pie spice
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt (reduce to 1/4 tsp if using salted butter)
Add-ins
- 1 cup white chocolate chips
Instructions
- Prepare Pumpkin Puree: Wrap the pumpkin puree in a few layers of paper towels or a clean tea towel and gently squeeze to remove any excess liquid, ensuring the dough isn’t too wet.
- Cream Butter and Sugars: Using a mixer, beat the softened butter with both the granulated sugar and light brown sugar for 2-3 minutes until fully combined and light in texture, scraping the bowl sides as needed.
- Add Wet Ingredients: Mix in the vanilla extract, drained pumpkin puree, and egg yolk until evenly incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk the flour, baking soda, baking powder, salt, and cinnamon or pumpkin pie spice together. Gradually add this to the wet mixture, mixing until just combined to avoid overworking the dough.
- Fold in Chocolate Chips: Gently fold the white chocolate chips into the dough to distribute them evenly without breaking them.
- Chill Dough: Cover and chill the cookie dough for at least 30 minutes. For convenience, pre-scoop the dough into 2-tablespoon-sized balls before chilling.
- Preheat Oven: While the dough is chilling, preheat the oven to 350°F (175°C).
- Shape and Bake: Place the 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. Bake for 9-12 minutes, until edges just start to brown.
- Settle Cookies: Upon removing from the oven, immediately tap the baking sheet firmly on the oven rack top to help the cookies settle and develop a slight crinkle on top.
- Cool Cookies: Let cookies cool on the baking tray for 5-10 minutes until they start to firm up. Then transfer to a cooling rack to cool completely before enjoying.
Notes
- Measure flour with the spoon-and-level method to avoid packing the flour and adding too much.
- Use an ice cream scoop for uniform cookie sizes and consistent baking.
- Feel free to swap the white chocolate chips for your favorite chips like milk chocolate, cinnamon chips, or even M&Ms.
- Chilling the dough is crucial to control spreading and enhance flavor.
- Tapping the hot pan on the oven rack right after baking helps achieve the characteristic crinkle top.
- This recipe yields 18-22 cookies and can be easily doubled.
- Store cookies in an airtight container at room temperature for 3-5 days or freeze for up to two months.
