Pumpkin White Chocolate Chip Cookies
Soft, chewy, and bursting with autumnal flavor, these Pumpkin White Chocolate Chip Cookies are a cozy twist on a classic treat. Perfectly spiced with warm cinnamon and nutmeg, each bite is complemented by creamy white chocolate chips that melt in your mouth. Made with pure pumpkin purée, these cookies are irresistibly moist and packed with seasonal goodness. With a quick prep time of just 15 minutes, these easy-to-make cookies are ideal for fall gatherings, holiday baking, or simply indulging your sweet tooth. Whether enjoyed fresh from the oven or stored for later, these pumpkin cookies are guaranteed to be a hit.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, melted
- 0.75 cups brown sugar, packed
- 0.5 cups granulated sugar
- 0.75 cups pure pumpkin puree
- 2 teaspoons vanilla extract
- 1.5 cups white chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk until well combined and smooth.
Stir in the pumpkin puree and vanilla extract until evenly incorporated.
Gradually add the dry ingredients to the wet mixture, stirring with a spatula or wooden spoon until combined. Do not overmix.
Fold in the white chocolate chips until evenly distributed throughout the dough.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of the dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers look slightly soft. Avoid overbaking as the cookies will continue to set as they cool.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.3 g | 127% | |
| Saturated Fat | 61.3 g | 306% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 2953 mg | 128% | |
| Total Carbohydrate | 451.8 g | 164% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 253.2 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 888 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
