Print

Pumpkin White Chocolate Chip Cookies Recipe

Pumpkin White Chocolate Chip Cookies Recipe
Print Recipe

★★★★★

5 from 5 reviews

These Pumpkin White Chocolate Chip Cookies combine the rich, creamy sweetness of white chocolate with the moist, spiced pumpkin base for a perfect fall treat. Soft and chewy with a subtle hint of cinnamon, these delightful cookies are easy to prepare and perfect for seasonal gatherings or cozy afternoons.

Ingredients

Scale

Wet Ingredients

  • ½ cup unsalted butter (1 stick, softened)
  • 6 tbsp pumpkin puree (¼ cup plus 2 tbsp), excess liquid squeezed out
  • 1 egg yolk
  • 1 tsp vanilla extract

Dry Ingredients

  • 1.5 cups all-purpose flour (180 g), spooned and leveled
  • ½ tsp cinnamon (or pumpkin pie spice)
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt (reduce to ¼ tsp if using salted butter)

Sugars

  • ½ cup packed light brown sugar
  • ½ cup granulated sugar

Add-ins

  • 1 cup white chocolate chips

Instructions

  1. Drain Pumpkin Puree: Using paper towels or a clean tea towel, wrap the pumpkin puree in a few layers and squeeze out excess liquid to avoid soggy cookie dough.
  2. Cream Butter and Sugars: Beat the unsalted butter, granulated sugar, and light brown sugar together for 2-3 minutes until the mixture is smooth and creamy, scraping down the bowl sides as needed.
  3. Add Wet Ingredients: Mix in the vanilla extract, pumpkin puree, and egg yolk until fully combined.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt, then gradually add to the wet mixture. Mix until just combined to avoid overdeveloping gluten.
  5. Fold in White Chocolate Chips: Gently incorporate the white chocolate chips, ensuring they are evenly distributed throughout the dough.
  6. Chill Dough: Refrigerate the cookie dough for 30 minutes. For convenience, pre-scoop dough into 2-tablespoon balls before chilling to maintain shape during baking.
  7. Preheat Oven: Set your oven to 350 ℉ (175 ℃) while the dough chills.
  8. Prepare Baking Sheet: Place the chilled dough balls onto a parchment paper-lined or silicone mat-covered baking sheet, spacing them 2-3 inches apart to allow for spreading.
  9. Bake Cookies: Bake in the preheated oven for 9-12 minutes until the cookie edges begin to turn golden brown. Immediately tap the baking sheet on the oven rack after removal to help cookies settle evenly.
  10. Cool Cookies: Let the cookies rest on the baking sheet for 5-10 minutes to firm up before transferring them to a wire rack to cool completely.
  11. Serve: Once cooled, enjoy these soft, flavorful pumpkin white chocolate chip cookies with your favorite beverage or as a delightful snack.

Notes

  • Be sure to thoroughly drain pumpkin puree to prevent excess moisture that could lead to flat, soggy cookies.
  • Using room temperature butter helps to cream the sugars properly for better texture.
  • If you prefer a stronger pumpkin spice flavor, substitute the cinnamon with pumpkin pie spice or add a pinch of nutmeg and cloves.
  • Cookies keep well in an airtight container at room temperature for up to 4 days or can be frozen for longer storage.
  • Feel free to substitute white chocolate chips with semi-sweet chocolate chips or add chopped nuts for added crunch.

Nutrition

Keywords: pumpkin cookies, white chocolate chip cookies, fall dessert, pumpkin white chocolate cookies, soft cookies, easy pumpkin recipes

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