These pumpkin white chocolate chip cookies are soft and full of autumn flavor. Sweet white chocolate chips add creamy pops of sweetness that pair perfectly with spiced pumpkin dough.
It’s an easy fall favorite for cookie trays. They’re perfect for fall baking and sharing.
Pumpkin Puree Baking Tip
Canned pumpkin puree contains a lot of water, which can make baked goods dense, gummy, or too wet. Drying it helps create a thicker puree that bakes more evenly. Here are a few easy ways to do it:
- Paper towel method: Spread pumpkin puree onto a plate. Lay a layer of paper towels on top of the puree, pressing gently to absorb moisture. Repeat with fresh paper towels if they become soaked.
- Cheesecloth method: Place puree in a cheesecloth-lined colander and let it drain, pressing gently to release liquid.
- Skillet method: Heat puree in a nonstick skillet over medium low heat, stirring constantly until some water evaporates and puree thickens (about 5 minutes). Let cool before using.
Aim to reduce the pumpkin moisture by about 2-4 tablespoons of liquid per cup. The puree should be closer to the texture of thick mashed sweet potatoes.
Pumpkin White Chocolate Chip Cookies
Ingredients
For the cookies
Instructions
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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In a large mixing bowl, cream together the butter and sugar with an electric mixer on high until light and fluffy.
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Mix in the pumpkin puree, egg, and vanilla until smooth.
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In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice. and salt.
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Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in white chocolate chips.
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Use a cookie scoop or spoon to drop rounded cookie dough onto baking sheets, spacing about 2 inches apart. Use the back of a spoon to gently press down on each dough ball until it reaches your desired thickness.
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Bake for 12-14 minutes, or until edges are golden brown but centers still look soft. Do not overbake.
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Let cool for several minutes, then transfer to a wire rack.
Equipment
Note
These cookies are delicious as is, but you can also:
- Swap white chocolate chips for butterscotch chips for a caramel-like flavor.
- Fold in toasted pecans or walnuts along with the white chocolate chips for added crunch.
- Add a sprinkle of pumpkin spice sugar on top before baking for extra warmth.