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Pumpkin White Chocolate Chip Cookies

Soft Pumpkin White Chocolate Chip Cookies Recipe

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Calories: 122
Ingredients Method Notes

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 large egg
  • ½ cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup white chocolate chips

Method
 

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment. In a large bowl, cream the softened butter with granulated sugar and brown sugar for about 2 minutes until fluffy.
  2. Beat in the pumpkin puree, egg, and vanilla until smooth.
  3. In a separate bowl, whisk the flour, baking soda, salt, pumpkin pie spice, and cinnamon. Fold the dry mixture into the wet ingredients just until combined.
  4. Stir in the white chocolate chips until evenly distributed.
  5. Drop rounded tablespoons of dough onto the prepared sheets, spacing them 2 inches apart. Bake for 10 to 12 minutes, until the edges are set and the tops look dry.
  6. Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

These cookies will be soft and puffy when they come out of the oven. As they cool, the centers settle and the texture turns beautifully tender. Store them in an airtight container at room temperature for the first day, then move to the fridge for longer keeping. If you prefer a slightly chewier cookie, chill the dough for 30 minutes before baking.