Description
These Pumpkin White Chocolate Chip Cookies scream Fall with their pumpkin spice flavors and creamy white chocolate. These cookies are soft and chewy and are a must bake recipe.
Ingredients
Scale
- 1 and 1/2 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 8 tablespoons salted butter (1 stick) softened on counter until room temperature
- 1/2 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/3 cup pumpkin puree
- 3/4 cup white chocolate chips + Optional 1/8 cup for topping (Ghirardelli is my favorite)
Instructions
- Whisk together the dry ingredients of flour, baking soda, salt, ground ginger, nutmeg, and cinnamon. Set aside.
- In the stand mixer bowl with beater attachment, or a large bowl with hand mixer, cream together the butter, brown sugar and granulated sugar on medium low speed for 2 minutes.
- Add in egg, vanilla and pumpkin puree and mix on medium low speed for 1 minute.
- Pour in the dry ingredient mixture and combine on low speed just until mixed. Stir in white chocolate chips. Place the dough in the fridge for 30 minutes.
- When the dough comes out of the fridge, preheat the oven to 350 degrees and line 2 cookie sheets with parchment paper. Scoop out each cookie with a spoon (about 1 heaping tablespoon in size) and quickly roll the dough into a small ball shape. Note: It's sticky and can get messy. You may need to wash your hands half way through. Optional: I like to add a few chocolate chips into the tops of each cookie for looks. Bake each batch in the center rack for 12-14 minutes until cooked.
- Remove from the oven and allow the cookies to cool for 10 minutes before serving.
- Serve and enjoy! I love serving them with a pumpkin spice latte or cold apple cider. So tasty.
Notes
- Make sure the butter is softened to room temperature. This is important when creaming the butter and sugars because if softened, it will produce air bubbles when baking for a better taste and texture.
- Don't skip the fridge portion. It's really gooey when it's not cold.
- Try not to over handle the dough when rolling into balls for the cookie sheet.
- If they bake a little funny shaped, take a large rimmed glass and place over the cookie after baking and move in a circular motion, keeping the glass on the cookie sheet. This makes the cookies circle shaped again. Do it as soon as they come out of the oven when still really hot.
- Prep Time: 15 minutes
- Fridge Time: 30 minutes
- Cook Time: 15 minutes
- Category: dessert
- Method: bake
- Cuisine: American