Pumpkin White Chocolate Chip Cookies
These soft and chewy Pumpkin White Chocolate Chip Cookies! A perfect blend of pumpkin spice and creamy white chocolate, ideal for fall baking.
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Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1 cup pumpkin puree
- 2 1/2 cups all-purpose flour
- 1 tsp. salt
- 1 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 1 1/2 cups white chocolate chips
Instructions
- Before anything else, preheat your oven to 375°F (190°C). This gives your oven plenty of time to heat up while you’re preparing the cookie dough.
- In a large mixing bowl, beat the softened butter just a bit to loosen it up. Then, add the brown sugar, granulated sugar, egg, vanilla extract, and pumpkin puree. Mix everything together until it’s well combined and smooth—your kitchen will already start to smell amazing!
- In a large mixing bowl, beat the softened butter just a bit to loosen it up. Then, add the brown sugar, granulated sugar, egg, vanilla extract, and pumpkin puree. Mix everything together until it’s well combined and smooth—your kitchen will already start to smell amazing!
- In a separate medium bowl, whisk together the flour, salt, baking soda, cinnamon, and pumpkin pie spice. This step ensures all the spices are evenly distributed throughout the dough, giving your cookies that warm, cozy flavor in every bite.
- Now, slowly add the dry ingredients to the wet ingredients, mixing as you go. Make sure you don’t overmix—just stir until everything is combined.
- Fold in those sweet, creamy white chocolate chips. They pair so well with the pumpkin flavor and add a delicious, slightly unexpected twist to your cookies.
- Pop the cookie dough in the refrigerator to chill for about 30 minutes. Chilling the dough helps the cookies keep their shape while baking and enhances their flavor. It’s worth the wait, I promise!
- Once your dough is chilled, use a 1 1/2-inch cookie scoop to scoop the dough onto a prepared baking sheet. Make sure to leave a bit of space between each scoop for the cookies to spread. Bake for 12-14 minutes until the edges are set and slightly golden.
- After baking, let the cookies cool for 1-2 minutes on the baking sheet before transferring them to a wire rack to cool completely. Or, if you’re impatient like me, enjoy a warm one straight from the tray!