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.

Cream the butter, brown sugar, and granulated sugar until light and fluffy. Blot the pumpkin purée with a paper towel to remove excess moisture, then mix in the pumpkin 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.