Description
These Pumpkin White Chocolate Chip Cookies are perfect for fall baking. Soft, chewy, and filled with cozy pumpkin spice, they are a delightful treat for any occasion.
Ingredients
Scale
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup light brown sugar, packed
- 1 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
Mix-in:
- 2 cups white chocolate chips
Instructions
- Preheat Oven: Preheat oven to 350°F and line two baking sheets with parchment paper.
- Prepare Dry Ingredients: In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- Mix Wet Ingredients: In a large mixing bowl, cream butter, granulated sugar, and brown sugar until light and fluffy. Beat in pumpkin puree, egg, and vanilla extract until smooth.
- Combine and Bake: Gradually add dry ingredients to the wet mixture and stir until just combined. Fold in white chocolate chips. Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart. Bake for 10 to 12 minutes until edges are set and tops look slightly dry.
- Cool and Enjoy: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For chewier cookies, chill the dough for 30 minutes before baking.
- These cookies stay soft and moist for several days when stored in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 14g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg
