White Chocolate Pumpkin Cookies
- Cook Time: 27 minutes
- Total Time: 27 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated white sugar
- 1/2 cup packed light brown sugar
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 1/2 cups white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking and ensures even browning on the bottom.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This should take about 2 to 3 minutes using an electric hand mixer or a stand mixer.
- Add the egg, pumpkin puree, and vanilla extract to the butter mixture. Beat on medium speed until well combined. Don’t worry if the mixture looks slightly curdled; it will come together once the dry ingredients are added.
- In a separate medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt. Gradually add these dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.
- Use a spatula to gently fold in the white chocolate chips by hand. Ensure they are evenly distributed throughout the dough so every bite has a bit of chocolate.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes, or until the edges are lightly golden. The centers may look slightly soft, but they will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting period helps the structure of the cookie set properly.