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Pumpkin White Chocolate Chip Cookies

Pumpkin white chocolate chip cookies are soft-centered, warmly spiced cookies with creamy white chocolate in every bite. Blotting the pumpkin and chilling the dough helps keep the cookies thick while their edges bake until set.
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Prep Time 15 minutes
Cook Time 13 minutes
Chilling and cooling 50 minutes
Total Time 1 hour 18 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 133
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup canned pumpkin puree not pumpkin pie filling
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.5 tsp kosher salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 1 egg yolk large
  • 1 tsp vanilla extract
  • 1 cup white chocolate chips

Equipment

  • 2 large baking sheets
  • 1 hand mixer

Method
 

  1. Line 2 large baking sheets with parchment paper.
  2. Spread the pumpkin on several layers of paper towels and blot with additional towels until thick and no longer watery, about 5 minutes.
  3. Whisk the flour, baking soda, cinnamon, ginger, nutmeg, and salt in a medium bowl.
  4. Beat the butter, brown sugar, and granulated sugar in a large bowl with a hand mixer on medium speed until creamy, about 2 minutes.
  5. Beat in the egg yolk and vanilla until combined.
  6. Beat in the blotted pumpkin.
  7. Add the flour mixture and mix on low just until no dry streaks remain.
  8. Fold in the white chocolate chips.
  9. Cover the bowl and chill the dough for 45 minutes.
  10. Near the end of chilling, heat the oven to 350°F.
  11. Scoop the dough into 1 1/2-tablespoon portions onto the prepared sheets, spacing them about 2 inches apart.
  12. Bake for 11–13 minutes, rotating the sheets halfway through, until the edges are set and the centers look just slightly soft.
  13. Cool the cookies on the baking sheets for 5 minutes.
  14. Transfer the cookies to a wire rack to cool completely.

Notes

Blot the pumpkin thoroughly until it is thick and no longer watery so the dough does not become too wet. Store cookies in the refrigerator for up to 5 days; freeze them for up to 2 months. For a dairy-free swap, use dairy-free butter and white chocolate chips.