White Chocolate Chip Pumpkin Cookies
These delicious cookies perfectly balance the warmth of pumpkin spice with the creamy sweetness of white chocolate, making them a comforting treat for any fall gathering.
Ingredients
Wet Ingredients
- 1 cup canned pumpkin puree Use pure pumpkin puree, not pumpkin pie filling.
- 1 cup light brown sugar Packed.
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened Make sure it's softened for easier mixing.
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour Spoon into measuring cup and level off.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
Mix-Ins
- 1 cup white chocolate chips Adjust amount according to taste.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract, mixing until well combined.
- Add the pumpkin puree to the wet mixture and stir until smooth.
Mixing Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Baking
- Fold in the white chocolate chips, ensuring even distribution throughout the dough.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about two inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden and the tops are set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For added flavor, consider adding a pinch of nutmeg or cloves to the dough. Store cookies in an airtight container at room temperature or freeze for longer storage.