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–+ servings
Delish Pumpkin White Chocolate Cookies

Delish Pumpkin White Chocolate Cookies

Soft, spiced pumpkin cookies loaded with creamy white chocolate chips. Perfectly chewy edges, tender centers, and cozy fall flavor in every bite.
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Prep Time: 45 minutes
Cook Time: 12 minutes
Total Time: 57 minutes
Servings: 24
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2.25 cup all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp fine sea salt
  • 1.5 tsp ground cinnamon
  • 0.25 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.5 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 0.75 cup pumpkin puree not pumpkin pie filling; blot excess moisture
  • 1 large egg
  • 2 tsp vanilla extract
  • 1.5 cup white chocolate chips
  • 0.5 cup chopped pecans optional

Instructions

Preparation Steps

  • Line 2 baking sheets with parchment paper and preheat oven to 350°F.
  • Blot the pumpkin: spread pumpkin puree on a double layer of paper towels, top with more towels, and gently press to remove excess moisture. Measure 0.75 cup after blotting.
  • Whisk flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg in a medium bowl.
  • In a large bowl, beat softened butter, brown sugar, and granulated sugar on medium speed until light and creamy, about 2 to 3 minutes.
  • Beat in the egg and vanilla until fully combined, then mix in the blotted pumpkin puree. The mixture may look slightly curdled—this is normal.
  • Add dry ingredients to wet and mix on low just until no dry streaks remain. Fold in white chocolate chips and pecans (if using).
  • Chill the dough in the refrigerator for 20 to 30 minutes to firm up and enhance flavor.
  • Scoop dough into 1.5 tbsp mounds (about a #40 scoop) and place 2 inches apart on prepared sheets.
  • Bake 10 to 12 minutes, until edges are set and centers look slightly soft. If desired, press a few extra white chocolate chips on top right after baking.
  • Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Blotting the pumpkin helps keep the cookies chewy instead of cakey. For slightly thicker cookies, extend the chill time to 45 minutes. Store in an airtight container at room temperature for up to 4 days or freeze up to 2 months.