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Pumpkin White Chocolate Chip Cookies

Pumpkin white chocolate chip cookies with a soft, cakey orange crumb and melty white chocolate chips. Baked at 350F until the edges set and the bottoms turn lightly golden.
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 170

Ingredients
  

butter
  • 0.5 cup unsalted butter softened
sugars
  • 0.5 cup brown sugar packed
  • 0.5 cup granulated sugar
wet ingredients
  • 1 cup pumpkin puree
  • 1 egg large
  • 1 tsp vanilla extract
dry ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 2 tsp pumpkin pie spice
mix-ins
  • 1.5 cup white chocolate chips

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 350F and line baking sheets with parchment, so the bottoms brown without sticking.
Cream the base
  1. Beat the softened unsalted butter with both the brown sugar and granulated sugar until fluffy, then beat in the pumpkin puree, egg, and vanilla extract until smooth and creamy.
Mix dry and combine
  1. Mix in the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice until just combined and no dry streaks remain.
Add chips
  1. Fold in the white chocolate chips so they’re evenly distributed through the orange cookie dough.
Scoop and bake
  1. Scoop 2-tablespoon mounds onto the prepared baking sheets with spacing for spreading.
  2. Bake for 12-14 minutes, until the cookies are set and lightly golden on the bottom, with a slightly soft center in the middle.
Cool
  1. Cool for 5 minutes on the sheet so the cookies finish setting before moving them.

Notes

For the best texture, avoid overmixing once the flour is added so the cookies stay soft and cakey. Store airtight at room temperature for up to 4 days, or refrigerate up to 7 days; freeze baked cookies up to 2 months. For a dairy-free version, use a 1:1 plant-based butter stick that includes emulsifiers for similar creaming results.