Pumpkin White Chocolate Chip Cookies
These super soft and chewy pumpkins are loaded up with white chocolate chips!
Servings: 12 cookies
Calories: 338kcal
Ingredients
- ¾ cup unsalted butter
- 1 cup light brown sugar
- ¼ cup white sugar
- 1 large egg yolk room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon maple syrup
- ¼ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 ½ teaspoons ground cinnamon
- 2 cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ¾ cup white chocolate chips
Pumpkin Pie Sugar
- ½ cup white sugar
- ½ tablespoon pumpkin pie spice
Instructions
- In a small saucepan over medium-low heat, melt the butter. Once melted, increase the heat to medium and let the butter begin to foam. Keep cooking and stirring with a spatula, until the butter begins to brown and gives off a nutty smell (2-3 minutes). Pour into a medium bowl and let cool completely.¾ cup unsalted butter
- Once the brown butter has cooled, whisk in the white sugar and light brown sugar as well as the maple syrup.1 cup light brown sugar, ¼ cup white sugar, 1 tablespoon maple syrup
- Pat your pumpkin puree with a kitchen towel to get rid of extra moisture.
- Add the egg yolk and vanilla extract, along with the pumpkin. Whisk until smooth.1 large egg yolk, 2 teaspoons vanilla extract, ¼ cup pumpkin puree
- In a separate large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon.1 teaspoon pumpkin pie spice, 1 ½ teaspoons ground cinnamon, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon kosher salt, 2 cups all purpose flour
- Fold the dry ingredients into the wet ingredients until a dough forms. Stir in ½ cup of white chocolate chips (keep ¼ cup to the side). Cover the bowl with plastic wrap and chill in the fridge for 30 minutes.¾ cup white chocolate chips
- While the cookie dough chills, preheat the oven to 350℉/175℃ and line two baking sheets with parchment paper.
- Scoop out the cookie dough using a large cookie scoop or spoon so the cookie dough balls are about 2 tablespoons. Whisk together the white sugar and pumpkin pie spice. Roll each cookie dough ball in the sugar.½ cup white sugar, ½ tablespoon pumpkin pie spice
- Place on the prepared baking sheets, keeping the dough balls 3-4 inches apart.
- Bake in the preheated oven for 10-14 minutes. The edges should be set but the middles will still look underbaked. Gently press on the extra white chocolate chips for that bakery style look!
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. Click on 'METRIC' above the ingredients list in the recipe card.
Butter: I use European style butter in my recipes. This will make your finished bake much creamier and richer.
Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note I am using Diamond Crystal Kosher Salt and not Morton Salt, which is a coarse kosher salt. Coarse kosher salt is much too salty for this recipe.
Pumpkin: Make sure you're using 100% pumpkin puree and not pumpkin pie filling.
Storage: keep the baked cookies in a Tupperware for up to 1 week at room temperature. Freeze unbaked cookie dough balls for up to 2 months. When ready to bake, take them out of the freezer and bake at the same temperature as above but for an extra minute or two. Nutrition
Calories: 338kcal | Carbohydrates: 47g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 48mg | Sodium: 179mg | Potassium: 101mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1174IU | Vitamin C: 0.3mg | Calcium: 63mg | Iron: 1mg
