Print

Pumpkin White Chocolate Chip Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 46 reviews

Delight in these soft and flavorful Pumpkin White Chocolate Chip Cookies, combining the warm spices of pumpkin pie with sweet bursts of creamy white chocolate. Perfectly moist with a tender crumb, these cookies are a comforting fall treat that's easy to prepare and sure to please any crowd.

Ingredients

Wet Ingredients

  • 3/4 cup unsalted butter (softened)
  • 1 cup light brown sugar (packed)
  • 1 large egg yolk (room temperature)
  • 2 tsp honey
  • 2 tsp vanilla extract
  • 1/2 cup canned pumpkin puree (blotted to 1/4 cup, very dry)

Dry Ingredients

  • 1 3/4 cups all-purpose flour (spooned and leveled)
  • 2 tsp pumpkin pie spice
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Add-ins

  • 3/4 cups white chocolate chips (plus more for sprinkling on top after baking)

Instructions

  1. Blot the pumpkin purée: Spread the pumpkin puree between a few layers of paper towels and press gently to remove excess moisture, ending up with about 1/4 cup of very dry pumpkin puree. This step ensures the cookies won't turn cakey.
  2. Combine dry ingredients: In a bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice until evenly mixed.
  3. Cream the butter and sugar: Using a handheld or stand mixer on medium speed, beat the softened butter and light brown sugar together until the mixture becomes light and fluffy, about 2 to 3 minutes.
  4. Add the liquids: Mix in the egg yolk, vanilla extract, and honey, beating until fully combined. Next, add the prepared pumpkin puree and incorporate it well into the wet mixture.
  5. Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep the cookies tender.
  6. Add the white chocolate chips: Fold in the white chocolate chips gently using a rubber spatula to ensure even distribution throughout the dough.
  7. Scoop: Using a 1 1/2-ounce ice cream scoop, portion the cookie dough onto a baking sheet lined with parchment paper.
  8. Cover and chill: Cover the dough with plastic wrap and refrigerate for 20 to 30 minutes to firm up the dough and enhance flavors.
  9. Bake: Preheat the oven to 350℉ (175℃). Place 6 chilled dough balls on a parchment-lined baking sheet and bake for 11 to 12 minutes, until edges are set but centers appear slightly soft as they will firm up while cooling.
  10. Cool and finish: Remove cookies from the oven. While still warm, gently press a few extra white chocolate chips onto the tops for an appealing finish. Transfer cookies to a wire rack to cool completely before serving.

Notes

  • Blotting the pumpkin puree is essential to remove excess moisture and prevent cakey cookies.
  • Chilling the dough helps maintain shape during baking and improves texture.
  • Use a light hand when mixing flour to avoid tough cookies.
  • White chocolate chips can be replaced with regular chocolate chips or chunks for variation.
  • Store cooled cookies in an airtight container at room temperature for up to 5 days.

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