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–+ servings
pumpkin white chocolate chip cookies stacked with bite taken out.
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5 from 1 vote

Pumpkin White Chocolate Chip Cookies

Bursting with pumpkin flavor and white chocolate chips, these pumpkin white chocolate chip cookies are an easy and delicious fall dessert.
Prep Time13 minutes
Cook Time15 minutes
Chill30 minutes
Course: Dessert
Cuisine: American
Servings: 22
Calories: 153kcal
Author: Sophia Assunta

Equipment

  • Mixer
  • Baking Sheet
  • Parchment Paper or a silicone baking mat

Ingredients

  • ½ cup unsalted butter 1 stick, softened
  • ½ cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 6 tbsp pumpkin puree ¼ cup plus 2 tbsp
  • 1 egg yolk
  • 1.5 cups all-purpose flour (180 g) spooned and leveled
  • 1 tsp vanilla extract
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt decrease to ¼ tsp if using salted butter
  • 1 cup white chocolate chips

Instructions

  • Using paper towels or a clean tea towel, wrap up the pumpkin puree ion a few layers of paper towels or a tea towel, and squeeze out excess liquid.
  • Cream the butter, granulated sugar, and light brown sugar for 2-3 minutes until fully combined, scraping down the sides of the bowl as necessary.
  • Mix in vanilla extract, pumpkin puree, and egg yolk.
  • Add flour, baking soda, baking powder, salt, and cinnamon. Mix until just combined.
  • Gently fold in chocolate chips.
  • Chill the cookie dough 30 minutes. If desired, pre-scoop the cookie dough into 2 tablespoons balls of dough before chilling.
  • While dough is chilling, preheat oven to 350 ℉.
  • Put the chilled dough balls onto a baking sheet lined with parchment paper or silicone baking mat, keeping the cookies 2-3 inches apart as they’ll spread in the oven.
  • Bake in the pre-heated oven for 9-12 minutes until the edges start to brown. Remove from oven and immediately tap the pan on the top of the oven to help the cookies settle down.
  • Let cool on the baking tray for a 5-10 minutes.
  • Once they’ve started to firm up move the cookies to cooling rack to finish cooling. Once cool, enjoy!

Notes

  • Measure out the flour using the spoon and swipe method of fluffing up the ingredients and then spooning into the measure cups and swiping the excess off the top with a knife. If you dip the measuring cup directly into the flour it can pack down and you will add too much flour to the recipe.
  • Try using an ice cream scoop to get even sized cookies!
  • You can use your favorite chocolate chips, chopped chocolate bars,  M&Ms, cinnamon chips, etc.
  • Be sure to chill the dough for at least 30 minutes.
  • Firmly tap the pan on the oven once they’re done, this will help settle them down and give the cookies a slight crinkle top. 
  • This recipe makes 18-22 cookies and can be doubled for a half batch.
  • These cookies will last 3-5 days in an airtight container at room temperature and can be frozen up to two months. 

Nutrition

Serving: 1Cookie | Calories: 153kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 121mg | Potassium: 59mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 780IU | Vitamin C: 0.2mg | Calcium: 29mg | Iron: 1mg