Pumpkin White Chocolate Chip Cookies
These Pumpkin White Chocolate Chip Cookies are soft, chewy, and filled with warm spices and sweet white chocolate chips. Perfect for fall baking and cozy treats any time of year!
Ingredients
Cookie Dough
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 3/4 cup pumpkin puree not pumpkin pie filling
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 cups white chocolate chips
Instructions
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the pumpkin puree, egg yolk, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the white chocolate chips with a spatula or wooden spoon.
- Cover and refrigerate the dough for 30 minutes to help prevent spreading.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop the dough into 1.5-tablespoon portions and place 2 inches apart on the baking sheets.
- Bake for 10–12 minutes or until the edges are set and centers look slightly underdone.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For an extra touch, sprinkle a few white chocolate chips on top of each dough ball before baking for a bakery-style look. Cookies stay soft for several days when stored in an airtight container.
Nutrition Information
- Calories: 165
- Total Fat: 6.2g
- Saturated Fat: 4.1g
- Cholesterol: 18mg
- Sodium: 95mg
- Total Carbohydrates: 27.3g
- Dietary Fiber: 0.8g
- Sugars: 16.2g
- Protein: 2.1g
- Vitamin A: 42% DV
