Description
These Pumpkin White Chocolate Chip Cookies are the perfect treat for fall, combining the warmth of pumpkin with the sweetness of white chocolate. Soft, chewy, and full of seasonal flavor, these cookies are sure to be a hit with family and friends.
Ingredients
Cookie Dough:
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup canned pumpkin purée
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup white chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth and fluffy. Mix in the pumpkin purée, egg yolk, and vanilla extract until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Gradually stir the dry ingredients into the wet ingredients until just combined. Fold in the white chocolate chips.
- Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheet. Bake for 10–12 minutes, or until the edges are set and the centers look slightly soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chill the dough for 20–30 minutes before baking for thicker, chewier cookies.
- Store in an airtight container for up to 4 days or freeze for longer storage.
