Description
Delightfully soft and spiced, these Pumpkin White Chocolate Chip Cookies blend the rich flavors of pumpkin puree and warm fall spices with sweet, creamy white chocolate chips. Perfectly tender with a hint of cinnamon, nutmeg, and ginger, these cookies are an ideal seasonal treat for sharing or enjoying with a cup of tea or coffee.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/3 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
Add-ins
- 1 cup white chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even cooking.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy, which typically takes about 2-3 minutes. This step helps incorporate air resulting in a lighter cookie texture.
- Add Pumpkin, Egg, and Vanilla: Beat in the pumpkin puree, followed by the egg and vanilla extract, mixing until all ingredients are fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground ginger to evenly distribute the spices and leavening agents.
- Incorporate Dry Ingredients into Wet: Gradually fold the dry ingredients into the wet pumpkin mixture. Mix just until combined to avoid overworking the dough, which can make the cookies tough.
- Stir in White Chocolate Chips: Gently fold in the white chocolate chips, ensuring they are evenly dispersed throughout the dough.
- Portion Dough: Using a tablespoon or small cookie scoop, drop spoonfuls of dough onto the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes. The cookies should have set edges with a soft center, indicating they are perfectly baked.
- Cool Cookies: Allow the cookies to cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely, which helps them set and develop their texture.
Notes
- Use pumpkin puree, not pumpkin pie filling, to control sweetness and spice levels.
- For extra flavor, you can add a pinch of ground cloves or allspice.
- Do not overmix the dough to keep cookies soft and tender.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
