Description
These Pumpkin White Chocolate Chip Cookies are what fall dreams are made of – soft, chewy, and packed with cozy spices that’ll have everyone asking for the recipe.
Ingredients
Scale
- 2½ cups (312g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon pumpkin pie spice
- ½ cup (113g) unsalted butter, melted
- ¾ cup (150g) granulated sugar
- ½ cup (100g) light brown sugar, packed
- 1 cup (240g) pure pumpkin puree, drained
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1½ cups (265g) white chocolate chips, plus extra for topping
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Drain pumpkin puree between paper towels.
- In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
- In a large bowl, combine melted butter with both sugars until smooth.
- Add drained pumpkin, egg, and vanilla to butter mixture and mix until well combined.
- Gradually add dry ingredients to wet ingredients, stirring until just combined.
- Fold in white chocolate chips until evenly distributed throughout the dough.
- Cover and refrigerate dough for at least 30 minutes.
- Scoop chilled dough into 1½-inch balls, place 2 inches apart on baking sheets, and press additional white chocolate chips on top.
- Bake for 12-14 minutes until edges are set but centers appear slightly underdone.
- Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.