Pumpkin White Chocolate Chip Cookies
These Pumpkin White Chocolate Chip Cookies are chewy on the outside, soft in the middle, and filled with cozy fall spices. Pumpkin adds warm seasonal flavor, while creamy white chocolate provides a sweet contrast, making them the perfect treat for autumn baking.
Equipment
- 2 large baking sheets
Ingredients
- ½ cup unsalted butter melted
- ½ cup light brown sugar packed
- ½ cup white granulated sugar
- 1 egg yolk at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup pumpkin puree
- ¾ cup+ 1 tablespoon all purpose flour spooned and leveled
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup white chocolate chips
Instructions
- Melt butter in a small saucepan over medium-low heat. Immediately pour into a heatproof bowl and set aside to cool slightly.
- Over a small bowl place the pumpkin puree in several layers of cheesecloth or paper towels and press gently to remove the extra liquid until 1 cup of pumpkin puree gets reduced to ⅓ cup.
- In a small mixing bowl, whisk together the flour, pumpkin pie spice, ground ginger, baking soda, and salt. Set aside
- In a large mixing bowl cream together the melted butter, brown sugar, and granulated sugar for 2-3 minutes until well combined.
- Add the egg yolk and vanilla extract and mix until fully combined. Then stir in the pumpkin puree until well combined.
- Slowly mix in the dry ingredients into the wet, until no white streaks of flour remain. Then gently stir in the white chocolate chips until just combined.
- Using an ice cream scoop, portion the dough into 1.5-tablespoon balls and place them on a baking sheet. Chill the dough in the refrigerator for at least 1 hour, or up to overnight.
- Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper.
- Place the chilled cookie dough balls on the prepared cookie sheets. Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake.
- Bake the cookies for 12-13 minutes or until the edges of the cookies are lightly browned and the top is set.
- Let the cookies cool on the baking sheet for 5 minutes. Optionally, While still warm, use a large round cookie cutter to gently scoot the edges in to make them thicker and perfectly round. Then transfer to a wire rack to cool completely.
Notes
- Do not skip the chilling the dough as it prevent spreading and keeps the cookies thick and chewy.
- For bakery-style round cookies, use a large round cookie cutter to scoot the edges right after baking.
- Cookies stay fresh in an airtight container at room temperature for 3–4 days or can be frozen for up to 2 months.
- You can swap white chocolate chips with dark chocolate chunks or add chopped nuts for extra texture.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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