Pumpkin White Chocolate Chip Cookies
Soft, flavorful, and packed with pumpkin and creamy white chocolate chips, these cookies are a delightful blend of autumn spices and sweet indulgence.
Servings: 24
Calories: 105kcal
Equipment
- mixer
- 2 bowls
- Wisk
- Baking Sheet
- Parchment Paper
Ingredients
- ½ cup 1 stick unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree
- 1 ½ cups all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the vanilla extract and pumpkin puree until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the white chocolate chips.
- Drop dough by rounded tablespoons onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly browned.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Serving: 1g | Calories: 105kcal | Carbohydrates: 20g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 49mg | Potassium: 48mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 797IU | Vitamin C: 0.3mg | Calcium: 25mg | Iron: 1mg