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Pumpkin White Chocolate Chip Cookies

Pumpkin White Chocolate Chip Cookies
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Indulge in the cozy flavors of fall with these delightful Pumpkin White Chocolate Chip Cookies. The harmonious blend of creamy pumpkin puree and rich white chocolate creates a scrumptious treat that’s perfect for any occasion—from busy weeknights to festive gatherings. These cookies are not only easy to make but also a wonderful way to use up leftover pumpkin puree, ensuring no autumn ingredient goes to waste. With their soft texture and warm spices, each bite offers a comforting reminder of crisp autumn days. Get ready to fill your kitchen with the enticing aroma of freshly baked cookies that everyone will love!

Ingredients

Scale
  • ½ cup unsalted butter (1 stick, softened)
  • ½ cup packed light brown sugar
  • ½ cup granulated sugar
  • 6 tbsp pumpkin puree (¼ cup plus 2 tbsp)
  • 1 egg yolk
  • 1.5 cups all-purpose flour (180 g) (spooned and leveled)
  • ½ tsp cinnamon (or pumpkin pie spice)
  • 1 tsp vanilla extract
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt (decrease to ¼ tsp if using salted butter)
  • 1 cup white chocolate chips

Instructions

  1. Prepare the pumpkin puree by wrapping it in paper towels and squeezing out excess moisture.
  2. In a mixing bowl, cream together softened butter, granulated sugar, and light brown sugar until fluffy.
  3. Mix in pumpkin puree, egg yolk, and vanilla extract until well combined.
  4. Add flour, baking soda, baking powder, salt, and cinnamon; mix until just combined.
  5. Fold in white chocolate chips gently.
  6. Chill the dough for 30 minutes in the refrigerator.
  7. Preheat oven to 350°F (175°C).
  8. Scoop tablespoon-sized balls onto lined baking sheets, spacing them apart.
  9. Bake for 9-12 minutes or until edges are lightly browned. Cool on the tray before transferring.

Nutrition

Find it online: https://simplebakingtips.com/pumpkin-white-chocolate-chip-cookies/