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Pumpkin White Chocolate Chip Cookies

Pumpkin white chocolate chip cookies bake with set edges and slightly soft centers, with creamy white chocolate in every bite. Chill the dough for 30 minutes before baking for cookies that hold their shape.
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Prep Time 15 minutes
Cook Time 13 minutes
chilling 30 minutes
Total Time 58 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 135
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter softened
  • 0.75 cup brown sugar packed light
  • 0.25 cup granulated sugar
  • 1 egg yolk large
  • 0.5 cup pumpkin puree canned; not pumpkin pie filling
  • 1 tsp vanilla extract
  • 2 cup all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 0.5 tsp salt
  • 1 cup white chocolate chips

Equipment

  • 1 large baking sheet

Method
 

  1. Heat the oven to 350°F.
  2. Line a large baking sheet with parchment paper.
  3. Whisk the flour, baking soda, pumpkin pie spice, and salt together in a medium bowl.
  4. Beat the butter, brown sugar, and granulated sugar in a large bowl until creamy, about 2 minutes.
  5. Beat in the egg yolk, pumpkin puree, and vanilla until smooth.
  6. Add the flour mixture and mix just until no dry streaks remain.
  7. Fold in the white chocolate chips.
  8. Cover the dough and chill it for 30 minutes.
  9. Scoop rounded 1 1/2-tablespoon portions onto the prepared baking sheet, spacing them about 2 inches apart.
  10. Bake in batches for 11–13 minutes, until the edges are set and the centers look slightly soft.
  11. Cool the cookies on the baking sheet for 5 minutes.
  12. Transfer the cookies to a wire rack to cool completely.

Notes

Use canned pumpkin puree, not pumpkin pie filling, and measure the flour by spooning and leveling for tender cookies. Store airtight in the refrigerator for up to 5 days; freeze for up to 2 months. For a dairy-free variation, use dairy-free butter and white chocolate chips.