Delicious Pumpkin White Chocolate Chip Cookies to Savor
Pumpkin White Chocolate Chip Cookies are a delightful blend of seasonal flavors, perfect for autumn gatherings.
Equipment
- Mixing bowl
- Electric mixer
- Baking sheet
- parchment paper
- Spatula
- Whisk
Ingredients
For the Cookie Dough
- ½ cup unsalted butter, softened Make sure it’s at room temperature for easier creaming.
- ½ cup packed light brown sugar This adds a rich, caramel-like flavor to the cookies.
- ½ cup granulated sugar Balances the molasses flavor from the brown sugar.
- 6 tablespoon pumpkin puree Fresh or canned, it brings moisture and that lovely pumpkin flavor.
- 1 large egg yolk This gives the cookies a rich texture and helps bind the ingredients.
- 1.5 cups all-purpose flour Proper measuring is key to the right cookie texture.
- ½ teaspoon cinnamon or pumpkin pie spice Choose your favorite for an extra warmth.
- 1 teaspoon vanilla extract Enhances all the flavors for a deeper taste.
- ½ teaspoon baking soda Helps the cookies rise and gives a light texture.
- ½ teaspoon baking powder Works with baking soda for a perfectly chewy cookie.
- ½ teaspoon salt Balances the sweetness and enhances flavor.
- 1 cup white chocolate chips These melt beautifully, adding sweetness and creaminess.
Instructions
Step‑by‑Step Instructions
- Prepare the pumpkin by wrapping the pumpkin puree in paper towels or a clean tea towel. Gently squeeze to extract excess liquid.
- Cream the softened butter, granulated sugar, and packed light brown sugar in a large mixing bowl with an electric mixer for 2-3 minutes until light and fluffy.
- Mix in the pumpkin puree, vanilla extract, and egg yolk into the creamed mixture on low speed until combined.
- Whisk together all-purpose flour, baking soda, baking powder, salt, and cinnamon in a separate bowl. Gradually add to the wet ingredients, mixing until just combined.
- Fold in the white chocolate chips using a spatula.
- Chill the dough in the refrigerator for 30 minutes.
- Preheat your oven to 350 ℉ (175 ℃).
- After chilling, scoop the dough balls and place them on a baking sheet lined with parchment paper.
- Bake the cookies in the preheated oven for 9-12 minutes.
- Cool the cookies on the tray for 5-10 minutes, then transfer to a cooling rack.
Notes
Store cookies in an airtight container at room temperature for up to a week. Freeze for longer storage.
Nutrition
Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 80mgPotassium: 50mgSugar: 8gVitamin A: 1000IUCalcium: 10mgIron: 0.5mg
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