Pumpkin White Chocolate Chip Cookies
User Reviews
5
Pumpkin White Chocolate Chip Cookies
Description
This recipe for Pumpkin White Chocolate Chip Cookies creamed together salted butter and sugars with pumpkin puree and vanilla extract, infusing moisture and spice into the dough. The dry ingredients include all-purpose flour, salt, pumpkin pie spice, and baking soda, providing structure and leavening while enhancing the warm pumpkin flavor.
White chocolate chips folded into the dough add bursts of creamy sweetness. Chilling the dough before baking helps control spread, ensuring the cookies maintain a desirable shape and texture. Flattening the dough slightly before baking creates a consistent thickness and texture.
Baked at 380°F for 9 minutes, the cookies emerge soft and slightly chewy with a rich pumpkin aroma and white chocolate notes. These cookies suit seasonal baking or whenever a moist, spiced cookie is desired.
Using baking soda encourages spreading for a less cakey texture. Adjusting flour or chilling dough can help if cookies seem too wet. Butter and flour substitutions are possible for vegan or gluten-free versions.
Ingredients
Wet Ingredients
- ¼ cup brown sugar
- ¼ cup granulated sugar
- ½ cup butter see notes for vegan version, salted
- ¼ cup pumpkin puree
- 1 teaspoon vanilla extract
Dry Ingredients
- 1½ cups all-purpose flour see notes for gluten free version
- ⅓ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ¾ teaspoon baking soda
Toppings
- ¾ cup white chocolate chips
Instructions
- Preheat the oven to 380°F
- Add brown sugar and granulated sugar along with salted butter to a mixing bowl. Then using either a hand mixer or a stand mixer, cream together the butter and sugars.
- Add pumpkin puree and vanilla extract to the creamed butter and sugars and mix well.
- Add all purpose flour, salt, pumpkin pie spice, and baking soda to another mixing bowl and whisk to combine well. You can also use a sieve and sift the dry ingredients directly into the other bowl. Mix well.
- Finally, add white chocolate chips to the cookie dough and fold them in.
- I recommend chilling the dough for at least an hour if you're able to. You'll be able to work the dough without chilling, but chilling the dough will ensure that the cookie doesn't spread!
- Portion using a cookie scoop or tablespoon and place the cookies on a baking sheet, at least 1-2 inches apart. Use a flat bottom glass to press the cookies so they don't spread too much.
- Bake at 380°F for 9 minutes. Serve hot!
Notes
- Use baking soda instead of baking powder to encourage spreading and avoid cakey cookies.
- Flatten cookies slightly before baking to keep them from spreading excessively and improve texture.
- If dough feels too wet, add 1-2 tablespoons flour or chill the dough for an hour before baking.
- Substitute salted butter with plant-based butter or oil for a vegan version.
- For gluten-free cookies, replace all-purpose flour with a suitable gluten-free baking flour.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Calories | 149kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 137mg | 6% |
| Potassium | 53mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 1219IU | 24% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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