Pumpkin and White Chocolate Chip Cookies Recipe
These soft and chewy white chocolate pumpkin cookies are a fall favorite. They’re loaded with pumpkin flavor and sweet white chocolate chips in every bite.
Servings: 24 people
Calories: 244kcal
Ingredients
- 1¼ cups pumpkin puree
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup butter room temperature
- 1 cup sugar
- 1 cup light brown sugar
- 2 large egg yolks
- 2 cups white chocolate chips
Instructions
- Preheat oven to 350° F. Line 1-2 baking sheets with parchment paper and set aside.
- Measure pumpkin puree, then place in a paper towel lined bowl. This will reduce the moisture in the pumpkin. Let the pumpkin sit for 20 minutes before using.
- In a large mixing bowl, add the flour, baking powder, baking soda, pumpkin spice, and salt and mix well. In the bowl of a stand mixer, add the room temperature butter, sugar, and brown sugar. Cream together using the paddle attachment until it is light and fluffy, or about 2 minutes. Add the egg yolks and pumpkin puree, then mix to combine.
- Add the flour mixture to the butter mixture and mix on low speed until the cookie dough is combined. Fold in the white chocolate chips last.
- Use a small ice cream scoop or a spoon to scoop and roll all of the dough into 1" - 1¼" dough balls. Place about 2" apart on the prepared baking sheets.
- Bake in a preheated 350-degree oven for 8-10 minutes, or until golden brown on the edges.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes, then transfer to a wire rack and let them cool completely. Enjoy!
Video
Notes
Storing instructions: Store in an airtight container for up to 4 days at room temperature, or up to 7 days in the refrigerator.
Make-ahead tips: to freeze the cookie dough, scoop the dough as directed, then place onto a baking tray and freeze for at least 30 minutes. Transfer to freezer bags and store for up to 3 months. To bake, just pull the cookies out onto a parchment or baking mat lined baking sheet and preheat your oven for at least 30 minutes. Bake as directed, adding an extra minute or two to the total time.
Nutrition
Serving: 1ounces | Calories: 244kcal | Carbohydrates: 36g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 130mg | Potassium: 158mg | Fiber: 2g | Sugar: 23g | Vitamin A: 2132IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg