Description
These Pumpkin White Chocolate Chip Cookies are a delightful fall treat combining the moist richness of pumpkin puree with the sweet, creamy bursts of white chocolate chips. Soft and spiced with cinnamon, nutmeg, ginger, and cloves, these cookies are perfect for cozying up with a warm beverage or sharing at holiday gatherings.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Add-ins
- 2 cups white chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats and set aside to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer or whisk to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light, fluffy, and well combined, which helps incorporate air into the dough.
- Add Wet Ingredients: Mix in the canned pumpkin puree, egg, and vanilla extract until the ingredients are thoroughly combined, providing moisture and flavor to the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt. This ensures the spices and leavening agents are evenly distributed.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture into the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cookies tender.
- Fold in White Chocolate Chips: Using a spatula, fold the white chocolate chips evenly into the cookie dough to infuse sweet pockets throughout.
- Portion the Dough: Drop rounded spoonfuls or use a cookie scoop to place dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the cookies are lightly golden around the edges, indicating they are cooked through but still soft inside.
- Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, ensuring perfect texture.
Notes
- You can substitute canned pumpkin puree with fresh pumpkin puree if desired, but be sure to drain any excess moisture.
- For a dairy-free version, replace butter with a vegan butter substitute and ensure white chocolate chips are dairy-free.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Be careful not to overbake to maintain a soft and chewy texture.
