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).
- 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.
- In a separate medium bowl, whisk together the flour, salt, baking soda, cinnamon, and pumpkin pie spice.
- 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.
- Pop the cookie dough in the refrigerator to chill for about 30 minutes.
- 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.
Servings: 24 Cookies
Calories: 180kcal