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Pumpkin White Chocolate Chip Cookies

Pumpkin White Chocolate Chip Cookies

These Pumpkin White Chocolate Chip Cookies are soft, chewy, and perfect for fall, combining the cozy flavors of pumpkin and spices with sweet white chocolate.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup melted butter Make sure the butter is warm but not hot.
  • 1 cup granulated sugar
  • 1/2 cup brown sugar Packed.
  • 1 cup pumpkin puree Use canned pumpkin puree.
  • 1 tsp vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour Spoon into measuring cup and level off.
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
Mix-ins
  • 1 cup white chocolate chips Fold in at the end.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
  3. Mix in the pumpkin puree and vanilla extract until well combined.
Mix Ingredients
  1. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  2. Gradually add this dry mixture to the wet ingredients, stirring until a dough forms.
  3. Fold in the white chocolate chips until evenly distributed.
Baking
  1. Scoop the dough into tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheets.
  2. Bake for 10 to 12 minutes or until the edges are set but the centers look slightly underbaked.
  3. Cool the cookies on the baking sheet for about 5 minutes, then transfer them to a cooling rack.

Notes

These cookies can be stored in an airtight container for about a week at room temperature or frozen for up to three months. Remember not to overbake them for the best texture.