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Pumpkin White Chocolate Chip Cookies

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Pumpkin white chocolate chip cookies are soft, spiced, and packed with cozy fall flavor. Pumpkin keeps the cookies moist while white chocolate chips add creamy sweetness. They’re perfect for fall baking, cookie swaps, or a sweet afternoon snack.

Ingredients

  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon pumpkin pie spice (or ¼ tsp each nutmeg, cloves, and ginger)
  • ½ cup unsalted butter, softened
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • ½ cup canned pumpkin puree
  • ¾ cup white chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together flour, baking soda, salt, cinnamon, and pumpkin pie spice.
  3. In another bowl, cream softened butter with brown and granulated sugar until light and fluffy.
  4. Mix in egg yolk, vanilla extract, and pumpkin puree until smooth.
  5. Gradually stir in dry ingredients until just combined.
  6. Fold in white chocolate chips.
  7. Scoop dough onto the prepared baking sheet using a cookie scoop or tablespoon.
  8. Bake for 10–12 minutes, until edges are set and centers look slightly soft.
  9. Cool on the tray for a few minutes, then transfer to a wire rack to cool completely.

Notes

  • Add chopped pecans or walnuts for crunch.
  • Substitute dark chocolate chips for a richer contrast.
  • For extra spice, add a pinch of cardamom or more cinnamon.
  • Use a 1:1 gluten-free flour blend to make it gluten-free.
  • Chill the dough for 30 minutes to enhance flavor and reduce spreading.

Nutrition

Find it online: https://recipesbyliza.com/pumpkin-white-chocolate-chip-cookies/