Description
Pumpkin white chocolate chip cookies are soft, chewy, and full of cozy fall flavor. The pumpkin adds moisture and warmth, while the creamy white chocolate chips melt into every bite, making these cookies perfect for autumn snacking or gifting.
Ingredients
- 2 ¼ cups all‑purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg (optional)
- 1 cup pumpkin purée (not pumpkin pie filling)
- ¾ cup brown sugar
- ½ cup granulated sugar
- 1 egg yolk
- ½ cup unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
- 1 ½ cups white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a separate large bowl, stir together the melted butter, pumpkin purée, brown sugar, granulated sugar, egg yolk, and vanilla extract until smooth.
- Add the dry ingredients to the wet mixture and stir until just combined.
- Fold in the white chocolate chips.
- Scoop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are set and the centers look slightly soft.
- Let them cool on the pan for a few minutes, then transfer them to a wire rack to cool completely.
Notes
- Add chopped pecans or walnuts for extra crunch.
- Sprinkle flaky sea salt on top before baking for a sweet‑salty contrast.
- Use dark chocolate or butterscotch chips instead of white chocolate.
- Add a pinch of ground ginger or cloves for additional spice depth.
- Make them gluten‑free with a 1:1 gluten‑free flour blend.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 15g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
