Pumpkin White Chocolate Chip Cookies

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4.8 from 12 votes

Soft, chewy, loads of white chocolate, and so much pumpkin flavor!! A pinch of salt balances the sweet white chocolate for a salty-and-sweet treat!!

Prep Time

10 mins

Cook Time

14 mins

Chill Time

3 hrs

Total Time

3 hrs 24 mins

Servings: 16

Calories: 238 kcal

Course: Baked Goods

Cuisine: American

Ingredients

½ cup butter softened, unsalted
½ cup light brown sugar packed
¼ cup granulated sugar
1 egg large
½ cup pumpkin puree
2 tablespoons molasses not blackstrap, too intense, mild or medium-flavored
1 ½ teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons pumpkin pie spice a mixture of cinnamon, allspice, cloves, and nutmeg if you don’t have pumpkin pie spice
½ teaspoon baking soda
¼ teaspoon salt or to taste
10 ounces white chocolate chips
salt fleur de sel, kosher salt, etc., for sprinkling and to taste, flaked

Instructions

Cup of Yum

To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric mixer), add the butter, sugars, and beat on medium-high speed until creamed and well combined, about 4 minutes.
Stop, scrape down the sides of the bowl, and add the egg, pumpkin, molasses, vanilla, and beat on medium-high speed until well combined, about 2 minutes. The batter will look a little ‘grainy’ and almost as if it’s separated, this is okay.
Stop, scrape down the sides of the bowl, and add the flour, pumpkin pie spice, baking soda, salt, and beat on low speed until just combined, about 1 minute.
Stop, scrape down the sides of the bowl, and add the white chocolate chips, and beat on low speed until just combined, about 30 seconds.
Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 16 equal-sized mounds of dough. The dough is very soft and I find it easiest to use a cookie scoop.
Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading. Tip – Strategically place a few white chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
After chilling, flatten each mound quite a bit, about half the original height if you used a cookie scoop. You don’t want these to be domed or they’ll puff up too much while baking.
Evenly sprinkle each mound of dough with flaked salt, to taste.
Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
Bake for about 14 minutes or until edges have set and tops are just set, even if slightly undercooked and glossy in the center; don’t overbake. Cookies firm up as they cool.
Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

Notes

Storage: Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Adapted from Soft and Chewy Pumpkin Chocolate Chip Cookies.

Nutrition Information

Serving 1 Calories 238kcal (12%) Carbohydrates 30g (10%) Protein 3g (6%) Fat 12g (18%) Saturated Fat 7g (35%) Polyunsaturated Fat 4g (24%) Cholesterol 31mg (10%) Sodium 133mg (6%) Fiber 1g (4%) Sugar 17g (34%)

Nutrition Facts

Serving: 16 Serving

Amount Per Serving

Calories 238

% Daily Value*

Serving	1
Calories	238kcal	12%
Carbohydrates	30g	10%
Protein	3g	6%
Fat	12g	18%
Saturated Fat	7g	35%
Polyunsaturated Fat	4g	24%
Cholesterol	31mg	10%
Sodium	133mg	6%
Fiber	1g	4%
Sugar	17g	34%

* Percent Daily Values are based on a 2,000 calorie diet.