White Chocolate Pumpkin Cookies
Soft, spiced, and studded with sweet bites of creamy white chocolate, these White Chocolate Pumpkin Cookies are the ultimate fall treat. Featuring real pumpkin puree and warm autumn spices like cinnamon, nutmeg, and ginger, these cookies are irresistibly moist and packed with seasonal flavor. The addition of melty white chocolate chips creates a luxurious balance of sweetness in every bite. With a quick 15-minute prep time and easy-to-follow steps, they’re perfect for cozy baking days or sharing at holiday gatherings. Serve these cookies with a hot cup of tea or coffee, and enjoy the festive fusion of pumpkin spice and rich white chocolate!
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Recipe Information
Ingredients
- 0.5 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 0.75 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg yolk, at room temperature
- 1.5 teaspoons vanilla extract
- 2 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.125 teaspoon ground cloves
- 1.25 cups white chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
Add the pumpkin puree, egg yolk, and vanilla extract to the butter-sugar mixture. Mix until fully combined.
In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
Gradually add the dry ingredients to the wet ingredients, mixing slowly until just combined. Scrape down the sides of the bowl as needed. Do not overmix.
Gently fold in the white chocolate chips using a spatula until evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing cookies about 2 inches apart.
Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden but the centers still look slightly soft.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a cooling rack to cool completely.
Store the cooled cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 73 mg | 3% | |
| Total Carbohydrate | 24.6 g | 9% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 15.2 g | ||
| Protein | 1.8 g | 4% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 27 mg | 2% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 69 mg | 1% | |
*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.
