Pumpkin White Chocolate Chip Cookies Recipe
These Pumpkin White Chocolate Chip Cookies are the perfect fall treat, combining the warmth of pumpkin spice with the sweetness of white chocolate. Soft and chewy, these cookies are sure to be a hit with your family and friends.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 30 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
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Cookie Dough:
- 1 cup unsalted butter (softened)
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 3/4 cup canned pumpkin purée
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 cups white chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F and line baking sheets with parchment paper.
- Mix wet ingredients: In a large bowl, beat the butter, brown sugar, and granulated sugar until creamy. Add the pumpkin, egg, and vanilla, and mix well.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the white chocolate chips.
- Bake: Scoop tablespoon-sized balls of dough onto the prepared baking sheets. Bake for 10–12 minutes until edges are set.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a chewier texture, refrigerate the dough for 30 minutes before baking.
- Store cookies in an airtight container to keep them soft for several days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
