Irresistibly Soft Pumpkin White Chocolate Chip Cookies Recipe

These Pumpkin White Chocolate Chip Cookies offer a delightful combination of seasonal flavors in a soft and chewy treat.

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Course: Dessert

Cuisine: American

Keyword: Baking, Chewy Cookies, Fall Cookies, Pumpkin White Chocolate Chip Cookies, Seasonal Desserts, Soft Cookies

Prep Time: 30

Cook Time: 12

Chilling Time: 30

Total Time: 1 12

Servings: cookies

Calories: 180kcal

0.5 cup unsalted butter, softened ensures a rich, creamy base for your cookies.
0.5 cup packed light brown sugar adds a deep, caramel-like sweetness.
0.5 cup granulated sugar balances the flavors for a perfect sweetness level.
6 tablespoon pumpkin puree gives a festive fall flavor while keeping cookies moist.
1 each egg yolk contributes to the tender texture of the cookies.
1.5 cups all-purpose flour important for structure; measure carefully!
0.5 teaspoon cinnamon or pumpkin pie spice enhances that warm, cozy flavor profile.
1 teaspoon vanilla extract adds a touch of sweetness and depth to every bite.
0.5 teaspoon baking soda helps the cookies rise and become fluffy.
0.5 teaspoon baking powder works with baking soda for the perfect leveling action.
0.5 teaspoon salt elevates flavors and balances sweetness.
1 cup white chocolate chips melts in your mouth, offering creamy sweetness in each cookie.

Prepare the Pumpkin Puree by wrapping the pumpkin puree in a towel and squeezing out excess liquid.
Cream the softened butter, granulated sugar, and light brown sugar together until light and fluffy.
Mix in the vanilla extract, pumpkin puree, and egg yolk until well incorporated.
Combine the flour, baking soda, baking powder, salt, and cinnamon into the wet mixture and stir gently.
Fold in the white chocolate chips until evenly distributed.
Chill the dough in the refrigerator for about 30 minutes.
Preheat your oven to 350 ℉ (175 ℃).
Shape the chilled dough into balls and arrange them on a baking sheet lined with parchment paper.
Bake for 9-12 minutes until edges are slightly brown and centers look soft.
Tap the baking pan gently on the countertop to help settle the cookies.
Cool the cookies on the tray for 5-10 minutes before transferring them to a cooling rack.

Chill the dough for at least 30 minutes to prevent spreading, measure flour accurately, and watch closely during baking for the best texture.