Description
These soft and chewy pumpkin white chocolate chip cookies are the perfect fall treat, featuring warm spices and sweet white chocolate.
Ingredients
Scale
- 1/2 cup butter, room temperature
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups white chocolate chips
Instructions
- Cream Butter and Sugars: In a big bowl, use an electric mixer to beat the butter and both sugars until they are light and fluffy.
- Add Wet Ingredients: Mix in the pumpkin, egg, and vanilla until everything is nicely combined.
- Mix in Dry Ingredients: Add the flour, pumpkin pie spice, baking soda, and salt. Mix on low speed until you just see the flour disappear.
- Stir in Chocolate: Gently fold in your white chocolate chips with a spatula. Don’t mix too much!
- Chill Dough: Scoop balls of dough onto a baking sheet and pop them in the fridge to chill for 30 minutes.
- Preheat Oven: While the dough is chilling, get your oven heated to 375 degrees Fahrenheit.
- Bake Cookies: Bake your cookies for 13-15 minutes, or until the tops look set and puffy.
- Cool Cookies: Let the cookies cool on the pan for 5 minutes before moving them to a wire rack to cool completely.
Notes
- Always chill the dough for thick and chewy cookies.
- Use 100% pure pumpkin puree, not pumpkin pie filling.
- Measure flour by spooning it into the cup, not scooping.
- Don’t overmix the dough.
- Let cookies rest on the pan for a few minutes after baking.
- You can freeze unbaked dough balls for later.
- Store leftover cookies in a sealed container to keep them soft.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 275 kcal