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–+ servings
Pumpkin White Chocolate Chip Cookies

Warm and Chewy Pumpkin White Chocolate Chip Cookies Delight

These Pumpkin White Chocolate Chip Cookies are a cozy fall treat, combining comforting pumpkin flavor with creamy white chocolate.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 57 minutes
Servings: 24 cookies
Course: Desserts
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • ½ cup Unsalted Butter Substitute with salted butter by reducing added salt.
  • ½ cup Light Brown Sugar Adds moisture for a chewy texture.
  • ½ cup Granulated Sugar Contributes to sweetness and browning.
  • 6 tbsp Pumpkin Puree Use pure pumpkin, not pie filling; squeeze excess water.
  • 1 Egg Yolk Acts as a binder; avoid using a whole egg.
  • 1.5 cups All-Purpose Flour Spoon and level to prevent excess.
  • ½ tsp Cinnamon or Pumpkin Pie Spice Substitute with nutmeg if desired.
  • 1 tsp Vanilla Extract Enhances flavor depth.
  • ½ tsp Baking Soda Helps cookies rise.
  • ½ tsp Baking Powder Works with baking soda for chewiness.
  • ½ tsp Salt Balances sweetness.
  • 1 cup White Chocolate Chips Can substitute with semi-sweet chocolate.

Equipment

  • Mixer
  • Mixing Bowl
  • Baking sheet
  • Parchment Paper
  • Spatula
  • Measuring Cups
  • Measuring Spoons

Method
 

Step-by-Step Instructions
  1. Wrap the pumpkin puree in paper towels and squeeze out excess moisture.
  2. In a large bowl, beat unsalted butter, granulated sugar, and light brown sugar until light and fluffy.
  3. Add pumpkin puree, egg yolk, and vanilla extract; mix until well combined.
  4. Whisk flour, baking soda, baking powder, cinnamon, and salt in another bowl. Gradually add to wet ingredients and mix until combined.
  5. Fold in white chocolate chips.
  6. Scoop dough into balls and chill in the refrigerator for at least 30 minutes.
  7. Preheat oven to 350°F (175°C).
  8. Line a baking sheet with parchment paper and place dough balls 2 inches apart.
  9. Bake for 9-12 minutes, until edges are lightly browned.
  10. Let cool on baking sheet for 5-10 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 17gProtein: 1gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 60mgPotassium: 50mgSugar: 8gVitamin A: 5IUCalcium: 1mgIron: 3mg

Notes

For best results, ensure to remove excess moisture from pumpkin and chill the dough to maintain chewy texture.

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