Chewy Pumpkin White Chocolate Chip Cookies
Pumpkin White Chocolate Chip Cookies – Soft, Chewy Oatmeal Cookies Filled with Sweet White Chocolate Chips
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes (plus chilling)
- Yield: 22 cookies
- Category: Dessert, Cookies
- Cuisine: American
Ingredients
1/2 cup (1 stick) unsalted butter, softened
1/2 cup packed light brown sugar
1/2 cup granulated sugar
6 tablespoons pumpkin puree (about 1/4 cup plus 2 tablespoons), squeezed of excess liquid
1 egg yolk
1 1/2 cups (180g) all-purpose flour, spooned and leveled
1 teaspoon cinnamon (or pumpkin pie spice)
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt (decrease to 1/4 teaspoon if using salted butter)
1 cup white chocolate chips
Instructions
1. Wrap the pumpkin puree in paper towels or a clean tea towel and squeeze out all excess liquid. Discard the liquid.
2. In a mixer, cream the softened butter, granulated sugar, and brown sugar for 2–3 minutes until fluffy, scraping the bowl as needed.
3. Add vanilla extract, concentrated pumpkin puree, and egg yolk. Mix until just combined.
4. Add flour, baking soda, baking powder, salt, and cinnamon. Mix on low speed only until just combined—do not overmix.
5. Fold in the white chocolate chips gently with a spatula.
6. Chill dough for at least 30 minutes (recommended 48–72 hours for best flavor and texture). Pre-scoop dough into 2-tablespoon balls before chilling if possible.
7. When ready to bake, preheat oven to 350°F (175°C). Place dough balls 2–3 inches apart on a parchment-lined baking sheet.
8. Bake 9–12 minutes until edges are golden and centers still look soft. Immediately tap the pan firmly on the counter to create crinkle tops.
9. Cool cookies on baking tray for 5–10 minutes, then transfer to a cooling rack to finish cooling.
10. Enjoy once fully cooled!
Notes
⭐ Tip: Always squeeze your pumpkin puree well to remove excess moisture — this prevents cakey cookies.
Chilling the dough enhances flavor and chewiness; 48–72 hours is ideal.
Use high-quality white chocolate chips for best flavor.
Store cookies in an airtight container at room temperature up to 5 days.
You can freeze the dough balls up to 3 months — bake directly from frozen, adding 1–2 minutes to bake time.