Description
Indulge in the cozy flavors of fall with these Pumpkin White Chocolate Chip Cookies. Soft and chewy, each bite reveals the delightful combination of pumpkin puree and creamy white chocolate, making them a perfect treat for gatherings or quiet evenings at home. Easy to make, this recipe is beginner-friendly and sure to impress your family and friends. The cookies maintain a lovely texture with a slightly crisp edge and a soft center, showcasing the rich autumn-inspired flavors you crave. Enjoy these seasonal delights with coffee, milk, or as an indulgent dessert topped with ice cream.
Ingredients
Scale
- ½ cup unsalted butter (1 stick, softened)
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- 6 tbsp pumpkin puree (¼ cup plus 2 tbsp)
- 1 egg yolk
- 1.5 cups all-purpose flour (180 g) (spooned and leveled)
- ½ tsp cinnamon (or pumpkin pie spice)
- 1 tsp vanilla extract
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt (decrease to ¼ tsp if using salted butter)
- 1 cup white chocolate chips
Instructions
- Squeeze excess moisture from pumpkin puree using paper towels.
- In a mixing bowl, beat softened butter with granulated and brown sugars until smooth.
- Add vanilla extract, pumpkin puree, and egg yolk; mix well.
- Gradually combine dry ingredients: flour, baking soda, baking powder, salt, and cinnamon.
- Gently fold in white chocolate chips.
- Chill dough for 30 minutes.
- Preheat oven to 350°F (175°C).
- Scoop dough onto a lined baking sheet about 2-3 inches apart.
- Bake for 9-12 minutes until edges are golden; cool on a rack.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg