Description
Delightful pumpkin cookies that blend fall flavors with sweet white chocolate. Soft, chewy, and perfect for any occasion.
Ingredients
Scale
- ½ cup unsalted butter (1 stick, softened)
- ½ cup packed light brown sugar
- ½ 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)
- ½ tsp cinnamon (or pumpkin pie spice)
- 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
- Wrap pumpkin puree in paper towels and squeeze out excess liquid.
- Cream softened butter, granulated sugar, and light brown sugar together for 2-3 minutes.
- Mix in vanilla extract, pumpkin puree, and egg yolk until smooth.
- Add flour, baking soda, baking powder, salt, and cinnamon; mix until just combined.
- Fold in white chocolate chips until evenly distributed.
- Chill the dough in the refrigerator for 30 minutes.
- Preheat oven to 350 ℉ (175 ℃).
- Place chilled dough balls on a baking sheet, keeping them 2-3 inches apart.
- Bake for 9-12 minutes until edges start to brown. Tap the pan to settle the cookies.
- Cool on the tray for 5-10 minutes before moving to a cooling rack.
- Enjoy your cookies once they’re cool!
Notes
Squeeze out as much liquid from pumpkin to avoid soggy cookies. Use room temperature butter for easier mixing. Don’t overmix the dough after adding flour.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: cookies, pumpkin, fall, dessert, white chocolate