Pumpkin White Chocolate Chip Cookies

Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 10

Cook Time: 10

Chilling Time: 1

Total Time: 1 20

Servings: cookies

Calories: 148kcal

Soft and chewy pumpkin white chocolate chip cookies are filled with the flavors of fall! The sweet perfect treat that comes together in 20 minutes.

Blot pumpkin puree with a paper towel to remove excess moisture and mix in blotted pumpkin purée and vanilla until fully combined.
In a separate bowl, whisk flour, salt, pumpkin pie spice, and baking soda. Gently fold dry ingredients into wet until just combined.
Fold in white chocolate chips. If dough feels sticky, add 1 tablespoon of flour at a time until it holds shape.
Cover and refrigerate for at least 2 hours, preferably overnight.
Preheat the oven to 380°F
Scoop dough into balls and place 2 inches apart on parchment-lined baking sheet. Flatten slightly with a glass.
Bake for 10–11 minutes, until edges are just golden and centers look slightly soft.
Let cookies rest on the sheet for 5 minutes before transferring to a rack. They’ll finish setting off the heat.

“Soda spreads, powder puffs” — remember it when you’re tempted to swap leaveners!
Cream longer than you think you might need. You want the butter pale and airy — that’s for structure, not just sweetness.
Blot pumpkin on a paper towel for a few minutes before adding. You’ll remove excess liquid without losing flavor.