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White Chocolate Pumpkin Cookies

White Chocolate Pumpkin Cookies

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. 1 cup pumpkin puree
  2. 1 cup brown sugar
  3. 1/2 cup granulated sugar
  4. 1/2 cup butter, softened
  5. 1 egg
  6. 2 cups all-purpose flour
  7. 1 teaspoon baking soda
  8. 1 teaspoon cinnamon
  9. 1/2 teaspoon nutmeg
  10. 1/2 teaspoon salt
  11. 1 cup white chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
  2. 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.
  3. Add the pumpkin puree and egg to the butter-sugar mixture, mixing until well combined and smooth.
  4. In a separate bowl, whisk together all-purpose flour, baking soda, cinnamon, nutmeg, and salt to ensure even distribution of dry ingredients.
  5. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Gently fold in white chocolate chips using a spatula, distributing them evenly throughout the cookie dough.
  7. Drop rounded tablespoons of dough onto prepared baking sheets, spacing cookies about 2 inches apart.
  8. Bake in the preheated oven for 10-12 minutes, or until edges are lightly golden and centers are set.
  9. Remove from oven and let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
  10. Store cooled cookies in an airtight container at room temperature for up to 5 days.

Tips

  1. Use room temperature ingredients: Ensure your butter, egg, and pumpkin puree are at room temperature for smoother mixing and better cookie texture.
  2. Don't overmix the dough: Mix until ingredients are just combined to keep cookies tender and soft.
  3. Measure flour correctly: Spoon flour into measuring cup and level off with a knife to avoid dense cookies.
  4. For extra flavor, toast your white chocolate chips briefly in a dry skillet for a deeper, nuttier taste.
  5. Use fresh spices: Ensure your cinnamon and nutmeg are within 6 months of purchase for maximum flavor impact.
  6. Cool cookies completely before storing to prevent moisture buildup and maintain their perfect texture.
  7. 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

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