Tender Pumpkin Cookies with White Chocolate Chips
Soft, chewy pumpkin cookies loaded with white chocolate chips and seasonal flavors. Perfect for fall gatherings or cozy days at home.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed brown sugar
- 1 egg yolk
- 1/2 cup (120g) pure pumpkin puree
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup (175g) white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together 1/2 cup (115g) of softened butter, 1/2 cup (100g) granulated sugar, and 1/2 cup (100g) packed brown sugar. Beat on medium speed until light and fluffy, about 2-3 minutes.
- Add 1 egg yolk, 1/2 cup (120g) pure pumpkin puree, and 1 teaspoon vanilla extract. Mix until well combined. The batter may look slightly curdled—that’s okay!
- In a separate bowl, whisk together 1 1/2 cups (190g) all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1 teaspoon pumpkin pie spice.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing—it can make the cookies tough.
- Fold in 1 cup (175g) white chocolate chips, ensuring they’re evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are set but the centers look slightly underbaked. They’ll firm up as they cool.
- Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!
Notes
[‘Don’t overmix the dough to avoid dense cookies.’, ‘Use room temperature ingredients for a smooth dough.’, ‘Chill the dough for 15-20 minutes if your kitchen is warm to prevent spreading.’, ‘Ensure your pumpkin pie spice is fresh for the best flavor.’, ‘Bake until edges are set but centers are slightly underdone for soft cookies.’]
Nutrition
- Serving Size: 1 medium-sized cooki
- Calories: 120
- Sugar: 10
- Sodium: 50
- Fat: 6
- Saturated Fat: 3.5
- Carbohydrates: 15
- Fiber: 0.5
- Protein: 1
Keywords: pumpkin cookies, white chocolate chips, fall dessert, easy baking, chewy cookies