Pumpkin White Chocolate Chip Cookies
User Reviews
3.8
Pumpkin White Chocolate Chip Cookies
Description
This recipe balances pumpkin puree and a mix of brown and granulated sugars to create a rich, moist dough accented by pumpkin pie spice that adds warmth and depth. White chocolate chips incorporated by hand offer bursts of sweetness contrasting the spice blend. Chilling the dough prior to baking firms it up, preventing excessive spreading and ensuring an even thickness across the batch.
When baked at a moderately high temperature, the cookies develop soft but set tops with a texture that is tender and almost cakey, different from typical crunchy or chewy cookies. This texture highlights the moisture contributed by the pumpkin puree. The flavor is both sweet and slightly spiced, with the white chocolate mellowing the autumn spices.
These cookies are ideal for fall or holiday baking, served as snacks or dessert. The recipe includes helpful tips for freezing dough for later use, making it practical for batch preparation and freshness.
Remember to chill the dough as required for the best texture, and bake directly from frozen if using dough stored in the freezer, adjusting baking time slightly.
Ingredients
- 1/2 cup butter room temperature
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup pumpkin puree canned
- 1 large egg
- 2 teaspoons vanilla extract
- 2 ¼ cups flour
- 2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups white chocolate chips
Instructions
- Add the butter, brown sugar, and granulated sugar to a mixing bowl and beat with an electric mixer until smooth and creamy.
- Add the pumpkin, egg, and vanilla and mix until combined.
- Add the flour, pumpkin pie spice, baking soda, and salt to the bowl and mix until combined.
- Stir in the white chocolate chips by hand.
- Use a large cookie scoop to scoop out balls of dough onto baking sheets about 2 inches apart. Place cookie sheet in the refrigerator for 30 minutes to chill the dough.
- Preheat oven to 375 degrees.
- Bake the cookies for 13-15 minutes or until the tops are set.
- Cool on baking sheet for 5 minutes before transferring to a cooling rack.
Notes
- Chill the cookie dough for 30 minutes before baking to prevent spreading and flattening.
- To freeze dough, scoop onto a baking sheet and freeze for one hour, then transfer to a freezer-safe bag for up to three months.
- Bake frozen dough directly without thawing, adding 1-2 minutes to the baking time as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 270kcal | 14% |
| Carbohydrates | 41g | 14% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 28mg | 9% |
| Sodium | 287mg | 12% |
| Potassium | 61mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 2338IU | 47% |
| Vitamin C | 1mg | 1% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
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