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Amazing Pumpkin White Chocolate Chip Cookies Recipe

Amazing Pumpkin White Chocolate Chip Cookies Recipe
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★★★★★

5.1 from 12 reviews

These Pumpkin White Chocolate Chip Cookies are soft, tender, and bursting with warm fall spices. Combined with sweet white chocolate chips and creamy pumpkin puree, they offer a delicious twist on the classic cookie that’s perfect for autumn. Easy to make and irresistibly flavorful, these cookies bring cozy vibes to any occasion.

Ingredients

Scale

Wet Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (100% pure pumpkin, not pie filling)

Dry Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger

Add-ins

  • 1 1/2 cups white chocolate chips

Instructions

  1. Preheat and prepare baking sheets: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking and ease cleanup.
  2. Cream butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, which usually takes about 3-4 minutes with an electric mixer.
  3. Add egg and vanilla: Beat in the large egg and vanilla extract until fully combined and smooth, ensuring an even texture.
  4. Incorporate pumpkin puree: Stir in the pumpkin puree gently, ensuring it is fully blended with the wet ingredients without overmixing.
  5. Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until evenly combined.
  6. Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing just until the flour disappears. Avoid overmixing to prevent tough cookies.
  7. Fold in chocolate chips: Carefully fold in the white chocolate chips to distribute them evenly throughout the dough.
  8. Portion dough: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  9. Bake the cookies: Bake for 10 to 12 minutes, or until the edges turn lightly golden and the centers appear set but still soft.
  10. Cool the cookies: Let the cookies cool on the baking sheets for a few minutes to firm up, then transfer them to a wire rack to cool completely before serving.

Notes

  • Use truly softened butter, not melted, for the lightest, softest cookie texture.
  • Do not overmix the dough after adding dry ingredients to avoid developing gluten, which results in tough cookies.
  • Always use pure pumpkin puree, not pumpkin pie filling, to control sugar and spice levels.
  • For a spicier flavor, add an extra pinch of pumpkin pie spice or adjust cinnamon and nutmeg to taste.
  • Store cooled cookies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: pumpkin cookies, white chocolate chip cookies, fall cookies, autumn desserts, spiced pumpkin cookies, easy pumpkin recipes

Find it online: https://ellaeatsdaily.com/amazing-pumpkin-white-chocolate-chip-cookies-recipe/