Pumpkin White Chocolate Chip Cookies
Indulge in the cozy flavors of fall with these delightful Pumpkin White Chocolate Chip Cookies. This recipe combines the warm, spiced essence of pumpkin with the rich sweetness of white chocolate, creating a treat that’s soft, chewy, and simply irresistible. Perfect for autumn gatherings or a comforting evening at home, these cookies are easy to make and yield a generous batch of 40, ensuring there’s plenty to share. With their inviting aroma and delightful texture, they’re sure to become a baking favorite!
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes
- Yield: Approximately 40 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup (230 g) salted butter, softened
- 1/2 cup (120 g) brown sugar
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (125 g) pumpkin puree
- 1 egg yolk
- 1 tsp pumpkin pie spice
- 2 3/4 cups (265 g) all-purpose flour
- 1 tsp baking soda
- 1 1/2 cups (250 g) white chocolate chips
Instructions
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Blot the pumpkin puree with a paper towel to remove excess moisture.
- In a large mixing bowl, cream together the softened butter and both sugars until light and fluffy.
- Mix in the blotted pumpkin puree, egg yolk, and pumpkin pie spice until well combined.
- Gently fold in flour and baking soda until just mixed; avoid overmixing.
- Stir in the white chocolate chips until evenly distributed.
- Use a cookie scoop to drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 9 to 11 minutes until edges are set but centers remain slightly gooey.
- Allow cookies to cool on the sheet for five minutes before transferring them to a wire rack.
Nutrition
- Serving Size: 1 cookie (approximately 25g)
- Calories: 120
- Sugar: 10g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: <1g
- Protein: <1g
- Cholesterol: <5mg