Description
Pumpkin puree and warm spices swirl through each soft cookie, melting white chocolate chips adding creamy sweetness. Warm, fragrant bites evoke cozy afternoons and autumn gatherings.
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 1/2 cups white chocolate chips
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In a bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in pumpkin puree, egg, and vanilla extract until well combined.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Gradually add dry ingredients to wet ingredients and mix until just combined.
- Fold in white chocolate chips with a spatula.
- Use a cookie scoop or spoon to drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
- Bake for 10 to 12 minutes or until edges are lightly golden.
- Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Repeat with remaining dough.
Notes
- Dough can be chilled for 30 minutes to improve shape retention.
- These cookies are soft when fresh and firm up as they cool.
- Store in an airtight container at room temperature for up to 3 days.
- You can substitute dark chocolate chips for a different flavor.