Pumpkin White Chocolate Chip Cookies
Pumpkin White Chocolate Chip Cookies
Oh my goodness these cookies are amazing! So much so your friends will for sure be asking you for the recipe. The white chocolate chips add just the right amount of sweetness. The key in this recipe is preparing the brown butter, so don’t skip it! Have a cup of tea or coffee, relax and enjoy the cooler weather.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 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 ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 1/2 cups white chocolate chips
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix wet ingredients: In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the pumpkin puree, egg, and vanilla extract, and mix until well combined.
- Prepare dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
- Fold in white chocolate chips: Gently fold in the white chocolate chips using a spatula until they are evenly distributed throughout the dough.
- Scoop the dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake for 10-12 minutes, or until the edges are slightly golden. The centers may still look soft, but they will set as they cool.
- Cool: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Tips:
- For extra fall flavor, consider adding a pinch of ground cloves or allspice.
- These cookies stay soft and chewy thanks to the pumpkin puree, so they’re perfect for making ahead and storing in an airtight container for up to 5 days.
A great tea to pair with Pumpkin White Chocolate Chip Cookies is a chai tea! 🍂
The warm spices in chai, like cinnamon, cardamom, and cloves, beautifully complement the pumpkin and spices in the cookies, while its creamy texture (if prepared with milk) balances the sweetness of the white chocolate chips.
For an extra fall-inspired twist, you could try a pumpkin spice chai or even a rooibos chai if you prefer a caffeine-free option. Serve it hot for a cozy treat or iced for a refreshing contrast!
- Serves: 24 cookies People
- Prep Time: 15-20 minutes
- Cooking: 12 minutes
- Difficulties: medium
Ingredients
For Cooking
- 1 cup brown butter aka; beurre noisette
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3/4 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 1/2 cups white chocolate chips
For Dressing
Nutritional Information
Procedure
Servings: 18-24 cookies
Brown Butter: cooling 30 mins
Total time: 32 minutes
Instructions:
To make the brown butter:
Place 1 cup of butter in a saucepan. Once melted, the butter will begin to foam and sizzle Stir occasionally to keep the butter from burning. After a few minutes, you’ll notice the butter turning golden. Keep stirring as brown specks begin to form at the bottom of the pan. These are the milk solids browning, which gives the butter its nutty flavor. Keep an eye on the color—it should turn a deep golden brown (but not black).
Once browned, immediately remove the pan from the heat to prevent burning. If you’re not using the brown butter immediately, you can pour it into a heat-safe bowl to cool.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the pumpkin puree, egg, and vanilla extract, and mix until well combined.
Prepare dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in white chocolate chips: Gently fold in the white chocolate chips using a spatula until they are evenly distributed throughout the dough. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are slightly golden. The centers may still look soft, but they will set as they cool 5 minutes on cooling racks.
Tips:
These cookies stay soft and chewy thanks to the pumpkin puree, so they’re perfect for making ahead and storing in an airtight container for up to 5 days.
