White Chocolate Chip Pumpkin Cookies
These soft and chewy cookies combine the comforting essence of pumpkin spice with delightful bursts of white chocolate, perfect for fall and every occasion.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree Use pure pumpkin puree.
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed Use light or dark brown sugar.
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 cups all-purpose flour Measure correctly to avoid dense cookies.
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Mix-ins
- 2 cups white chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Cream together the softened butter, brown sugar, and granulated sugar in a large mixing bowl until light and fluffy.
- Add in the pumpkin puree, eggs, and vanilla extract. Beat until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
- Fold in the white chocolate chips, ensuring they are evenly distributed.
Baking
- Drop tablespoon-sized portions of the dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are lightly golden.
- Allow cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack.
Notes
Store cookies in an airtight container for 5 to 7 days at room temperature, or freeze for up to 3 months for best freshness.