Description
These Pumpkin White Chocolate Chip Cookies are a delightful fall treat combining the warm spices of cinnamon, nutmeg, and ginger with sweet white chocolate chips. Soft, chewy, and bursting with pumpkin flavor, they make the perfect dessert for cozy autumn gatherings or an everyday indulgence.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 3/4 cup canned pumpkin purée (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1 1/2 cups white chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger, combining all the spices and leavening agents thoroughly.
- Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and light brown sugar together using a mixer or by hand until the mixture is light and creamy, about 2 to 3 minutes. This step aerates the batter, contributing to a soft texture.
- Add Wet Ingredients: Add the canned pumpkin purée, egg, and vanilla extract to the creamed mixture, mixing until smooth and fully incorporated for a uniform batter.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing, which can make cookies tough.
- Fold in White Chocolate Chips: Carefully fold the white chocolate chips into the dough ensuring even distribution without overworking the mix.
- Portion Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading. Slightly flatten each cookie dough ball with the back of a spoon or your fingers for an even bake.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the cookie edges are lightly golden and the centers are set but still soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, ensuring they hold their shape and texture.
Notes
- For firmer cookies, blot excess moisture from the pumpkin purée with paper towels before mixing to avoid overly soft dough.
- Add chopped pecans or walnuts for extra texture and a nutty flavor.
- These cookies stay soft and chewy for several days stored in an airtight container and also freeze well for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 13g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
