Get ready to transform your kitchen into a autumn paradise with these irresistible White Chocolate Pumpkin Cookies that are about to become your new seasonal obsession! Imagine biting into a soft, pillowy cookie that perfectly captures the essence of fall - with warm spices, creamy white chocolate, and that unmistakable pumpkin richness. These cookies aren't just a treat; they're a delicious memory waiting to be created, guaranteed to make your taste buds dance and your home smell like a cozy bakery.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter, softened
- 1 egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, using an electric mixer on medium speed for about 2-3 minutes.
- Add the pumpkin puree and egg to the butter-sugar mixture, mixing until well combined and smooth.
- In a separate bowl, whisk together all-purpose flour, baking soda, cinnamon, nutmeg, and salt to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in white chocolate chips using a spatula, distributing them evenly throughout the cookie dough.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing cookies about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until edges are lightly golden and centers are set.
- Remove from oven and let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Use room temperature ingredients: Ensure your butter, egg, and pumpkin puree are at room temperature for smoother mixing and better cookie texture.
- Don't overmix the dough: Mix until ingredients are just combined to keep cookies tender and soft.
- Measure flour correctly: Spoon flour into measuring cup and level off with a knife to avoid dense cookies.
- For extra flavor, toast your white chocolate chips briefly in a dry skillet for a deeper, nuttier taste.
- Use fresh spices: Ensure your cinnamon and nutmeg are within 6 months of purchase for maximum flavor impact.
- Cool cookies completely before storing to prevent moisture buildup and maintain their perfect texture.
- For uniform cookies, use a cookie scoop or tablespoon to ensure consistent sizing.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 22g
Protein: 2g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 20mg
