Description
Soft, chewy pumpkin cookies packed with white chocolate chips. Easy, freezer-friendly, and perfect for fall.
Ingredients
Scale
- ½ cup unsalted butter (softened)
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- 6 tbsp pumpkin puree (drained)
- 1 egg yolk
- 1.5 cups all-purpose flour
- ½ tsp cinnamon or pumpkin pie spice
- 1 tsp vanilla extract
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt (¼ tsp if using salted butter)
- 1 cup white chocolate chips
Instructions
1. Blot pumpkin puree with paper towels to remove excess moisture.
2. Cream butter and both sugars for 2–3 minutes.
3. Mix in vanilla, pumpkin puree, and egg yolk.
4. Add flour, baking soda, baking powder, salt, and cinnamon. Mix just until combined.
5. Fold in white chocolate chips.
6. Chill dough 30 minutes.
7. Scoop dough onto parchment-lined sheet, 2 tbsp per cookie.
8. Bake at 350°F for 9–12 minutes until edges are golden.
9. Tap pan on oven rack to flatten cookies slightly.
10. Cool 5–10 minutes on tray, then transfer to rack.
Notes
- Chill dough for best texture.
- Tap baking sheet after baking for crinkle tops.
- Store up to 5 days or freeze up to 2 months.
- Swap white chocolate chips for dark, butterscotch, or cinnamon chips.
- Prep Time: 13 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 153
- Sugar: 14g
- Sodium: 121mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0.2g
- Carbohydrates: 21g
- Fiber: 0.4g
- Protein: 2g
- Cholesterol: 22mg
Keywords: Pumpkin White Chocolate Chip Cookies, fall cookies, pumpkin cookies, chewy cookies