White Chocolate Chip Pumpkin Cookies
Soft and chewy pumpkin cookies bursting with white chocolate chips. A delicious and easy fall treat perfect for any occasion.
Equipment
- Mixing bowls
- Electric Mixer
- Baking Sheets
- Measuring cups and spoons
Ingredients
Main Ingredients
- 1 cup Unsalted Butter (2 sticks), softened
- 1 ¾ cups Granulated Sugar
- ¾ cup Packed Light Brown Sugar
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 1 15 ounce can Pumpkin Puree
- 2 ¼ cups All-Purpose Flour
- 2 teaspoons Baking Soda
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Ginger
- ½ teaspoon Ground Cloves
- ½ teaspoon Salt
- 2 cups White Chocolate Chips
Instructions
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy using an electric mixer.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Add the pumpkin puree and mix until just combined. Do not overmix.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
- Stir in the white chocolate chips.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
For extra flavor, consider adding ½ teaspoon of pumpkin pie spice to the dry ingredients. Store leftover cookies in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.