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Pumpkin White Chocolate Chip Cookies

Pumpkin White Chocolate Chip Cookies

These Pumpkin White Chocolate Chip Cookies are soft, spiced, and filled with melty white chocolate chips. They’re the perfect fall cookie, easy to bake and guaranteed to please a crowd.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24
Course: Dessert, Snack
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup canned pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup butter softened
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 1/2 cups white chocolate chips

Method
 

  1. Preheat oven: Set oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Mix dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. Cream butter and sugars: In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. Add pumpkin puree, egg, and vanilla extract. Mix until smooth.
  4. Combine dough: Gradually add dry ingredients into wet ingredients, mixing until just combined. Fold in white chocolate chips.
  5. Shape cookies: Scoop dough with a tablespoon or cookie scoop and place onto prepared baking sheets, spacing about 2 inches apart.
  6. Bake: Bake for 10–12 minutes, until edges are lightly golden and centers are set. Let cookies cool on the sheet for 2 minutes before transferring to a wire rack.
  7. Serve: Enjoy warm with milk, or store for later.

Notes

  • Active time: 15 minutes
  • Passive time: 12 minutes baking + cooling
  • For extra chewy cookies, chill dough for 30 minutes before baking.
  • Don’t overbake—cookies will continue to set as they cool.