Pumpkin White Chocolate Chip Cookies
User Reviews
5.0
111 reviews
Excellent
Pumpkin White Chocolate Chip Cookies
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Soft and chewy pumpkin white chocolate chip cookies are filled with the flavors of fall! The sweet perfect treat that comes together in 20 minutes.
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Ingredients
Wet Ingredients
- ¼ cup brown sugar
- ¼ cup granulated sugar
- ½ cup salted butter see notes for vegan version
- 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
- A note on cakey cookies: This recipe intentionally uses baking soda, instead of baking powder. Baking powder makes the cookies "poof" and makes them more cakey. Baking soda helps the cookies spread more. Soda spreads, powder puffs is a good refrain to keep in mind.
- Flatten the cookies before they bake: In order to avoid them spreading out too much, I typically flatten the cookies lightly before I put them in the oven. This helps them get a much more cookie-like consistency!
- What to do if cookies feel wet: Add 1-2 tablespoons of flour, or if that fails, chill it for an hour!
- Make them vegan or gluten free: You can substitute the salted butter with a suitable plant butter or vegetable oil to make this recipe vegan. Substitute all purpose flour with a good, gluten-free baking flour to make it gluten-free.
Nutrition Information
Show Details
Calories
149kcal
(7%)
Carbohydrates
19g
(6%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
15mg
(5%)
Sodium
137mg
(6%)
Potassium
53mg
(2%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
1219IU
(24%)
Vitamin C
0.3mg
(0%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
111 reviews
Excellent
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