White Chocolate Pumpkin Cookies

These soft-baked White Chocolate Pumpkin Cookies perfectly capture the essence of fall, with the warmth of cinnamon, nutmeg, and ginger complemented by sweet white chocolate chips and a hint of pumpkin. They’re the perfect treat to satisfy your seasonal sweet tooth, and with just 12 minutes of baking time, you can indulge in autumnal bliss in no time.

Ready Time

45 mins

Yields

6 servings

Ingredients

2 1/4 cups all-purpose flour
1/2 cup unsalted butter, at room temperature
1/2 cup white granulated sugar
1/4 cup packed light brown sugar
1/2 cup canned pumpkin puree
2 large eggs
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup white chocolate chips

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a medium-sized bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and ginger.

Set aside.

In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy, about 2 minutes. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.

Beat in the pumpkin puree until well combined.

Gradually mix in the flour mixture until just combined, being careful not to overmix. Stir in the white chocolate chips.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 12-14 minutes, or until the edges are lightly golden brown. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Use room temperature butter for the best results, as it will cream together with the sugars more effectively. Make sure to not overmix the flour mixture into the wet ingredients, as this can lead to tough cookies.

When adding the pumpkin puree, mix until just combined – overmixing can cause the cookies to become too dense.

Using high-quality white chocolate chips will give the best flavor, so try to use a good brand. Chill the dough for at least 30 minutes if you find it too sticky to work with.

The cookies will be soft and lightly golden when done, but don’t overbake them as they will harden a bit as they cool.

Keep an eye on the cookies after 10 minutes of baking, as the baking time may vary depending on your oven. Let the cookies cool completely on the wire rack before storing them in an airtight container to maintain their texture.

These cookies are perfect for fall or Halloween parties, and can be stored for up to 3 days at room temperature.