Description
These Pumpkin White Chocolate Chip Cookies are a delightful fall treat combining the warm spices of pumpkin pie with the sweetness of creamy white chocolate chips. Soft, chewy, and perfectly spiced, they are ideal for cozy autumn gatherings or a comforting dessert any time of year.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 3/4 cup canned pumpkin purée
- 1 large egg
- 2 teaspoons vanilla extract
Add-ins
- 1 1/2 cups white chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent the cookies from sticking and to ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, and cloves. This creates the spiced base for the cookie dough.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter, brown sugar, and granulated sugar together until the mixture is creamy and well combined. This step is crucial for a tender but chewy texture.
- Add Wet Ingredients: Incorporate the canned pumpkin purée, egg, and vanilla extract into the butter and sugar mixture. Mix until the ingredients are smoothly blended, avoiding overmixing.
- Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Overmixing can lead to tougher cookies, so mix until no flour is visible.
- Fold in White Chocolate Chips: Carefully fold in the white chocolate chips to evenly distribute them throughout the cookie dough without breaking them.
- Shape Cookies: Using a cookie scoop or tablespoon, drop spoonfuls of dough onto the prepared baking sheets with about 2 inches of space between each, to allow spreading during baking.
- Bake: Bake the cookies in the preheated oven for 12 to 14 minutes, or until the edges turn lightly golden and the centers are set but still soft.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. This helps them firm up and maintain their chewy texture.
Notes
- Blot the canned pumpkin purée with paper towels before mixing to reduce excess moisture, which helps achieve chewier cookies.
- Store cookies in an airtight container at room temperature for up to 5 days to retain freshness.
- Cookies can be frozen for longer storage; thaw them at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 14g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
