White Chocolate Chip Pumpkin Cookies

White Chocolate Chip Pumpkin Cookies are irresistibly soft and chewy cookies that are packed with warm autumn spices that deliver the cozy essence of pumpkin pie in every bite.

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Course: Dessert

Cuisine: American

Keyword: pumpkin dessert, pumpkin spice

Prep Time: 15

Cook Time: 36

Total Time: 51

Servings: cookies

Calories: 91kcal

Author: Alicia Countryman

Equipment

3 Large cookie sheets I use half-size baking sheets.
Parchment paper
Large mixing bowl
Electric mixer or use a stand mixer with a paddle attachment
Medium cookie scoop 1 ½ tablespoon size

Ingredients

½ cup unsalted butter softened
¾ cup (142 grams) light brown sugar, packed
½ cup (100 grams) granulated sugar
⅓ cup (91 grams) pumpkin puree
1 teaspoon vanilla extract
2 large egg yolks
2 teaspoons pumpkin pie spice
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
2 ¼ (270 grams) cups all-purpose flour, spooned and leveled
¾ cup white chocolate chips plus extra for putting on top of the cookies

Instructions

Preheat oven to 350°F. Line 3 large cookie sheets with parchment paper.
In a large bowl, cream the butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy. Mix in the pumpkin puree, vanilla extract, and yolks until combined.
Mix in the pumpkin pie spice, baking soda, baking powder, and salt, then add about half of the flour and mix before adding the remaining flour. Continue mixing until the dough is thick. Fold in the white chocolate chips.
Use a medium cookie scoop (1 ½ tablespoons) to scoop out the dough and drop it on the parchment-lined cookie sheets. Press a few extra white chocolate chips into the tops of the cookies.
Bake the cookies, one batch at a time, for 12 minutes or until the cookies look set around the edges and look puffy in the middle. Let the cookies cool on the cookie sheet for 15 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature.

Notes

For best results, have all of the ingredients at the same temperature before baking.
Using a cookie scoop that’s a different size from what’s listed may result in a different number of cookies.
No need to chill this dough before baking!