Description
Delightful pumpkin white chocolate chip cookies that blend the warm spices of cinnamon, nutmeg, and ginger with creamy white chocolate chips, perfect for a cozy autumn treat. These soft-baked cookies balance the moistness of pumpkin puree with a subtle sweetness, making them ideal for fall gatherings or a comforting snack.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/3 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
Add-ins
- 1 cup white chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, beat together the softened unsalted butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, which helps create a tender cookie texture.
- Add Pumpkin and Egg: Stir in the pumpkin puree, followed by the egg and vanilla extract. Mix thoroughly until all the wet ingredients are well incorporated into a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground ginger to evenly distribute the leavening agents and spices.
- Mix Dry into Wet: Gradually fold the dry ingredients into the wet pumpkin mixture, mixing just until combined to avoid overworking the dough and keep cookies tender.
- Add White Chocolate Chips: Gently stir in the white chocolate chips, ensuring they are evenly distributed throughout the dough for bursts of sweetness in every bite.
- Portion Dough: Using a tablespoon or cookie scoop, drop rounded scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are set but the centers remain soft, indicating perfect doneness.
- Cool Cookies: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up without breaking.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices that could alter flavor.
- For softer cookies, slightly underbake and allow to cool on the baking sheet.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Optionally, add chopped nuts like pecans for extra texture.
- Make sure butter is properly softened for easier creaming and better cookie texture.
