Ingredients
Equipment
Method
Preheat and prep
- Preheat the oven to 350F and line baking sheets with parchment, so the bottoms brown without sticking.
Cream the base
- 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
- 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
- Fold in the white chocolate chips so they’re evenly distributed through the orange cookie dough.
Scoop and bake
- Scoop 2-tablespoon mounds onto the prepared baking sheets with spacing for spreading.
- 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
- 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.
