Pumpkin White Chocolate Chip Cookies
Get ready for big, thick, and chewy cookies bursting with pumpkin flavor. Sweet white chocolate chips make these the perfect autumn dessert. ENJOY!
Ingredients
- 1/2 cup butter room temperature
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 cups white chocolate chips
Instructions
- Cream Butter and Sugars: In a big bowl, use an electric mixer to beat the butter and both sugars until they are light and fluffy.
- Add Wet Ingredients: Mix in the pumpkin, egg, and vanilla until everything is nicely combined.
- Mix in Dry Ingredients: Add the flour, pumpkin pie spice, baking soda, and salt. Mix on low speed until you just see the flour disappear.
- Stir in Chocolate: Gently fold in your white chocolate chips with a spatula. Don't mix too much!
- Chill Dough: Scoop balls of dough onto a baking sheet and pop them in the fridge to chill for 30 minutes.
- Preheat Oven: While the dough is chilling, get your oven heated to 375 degrees Fahrenheit.
- Bake Cookies: Bake your cookies for 13-15 minutes, or until the tops look set and puffy.
- Cool Cookies: Let the cookies cool on the pan for 5 minutes before moving them to a wire rack to cool completely.
Notes
- Please don't skip chilling the dough! It's the secret to thick and chewy cookies.
- Make sure you're using 100% pure pumpkin puree, not the pumpkin pie filling.
- Using a cookie scoop helps make all your cookies the same size so they bake evenly.
- You can freeze the unbaked dough balls for a quick and yummy treat another day.
- Keep your leftover cookies in a sealed container to keep them soft and fresh.