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.
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:
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.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large mixing bowl, cream together the butter and sugar with an electric mixer on high until light and fluffy.
Mix in the pumpkin puree, egg, and vanilla until smooth.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice. and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in white chocolate chips.
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.
Bake for 12-14 minutes, or until edges are golden brown but centers still look soft. Do not overbake.
These cookies are delicious as is, but you can also:
