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Soft-Baked White Chocolate Chip Pumpkin Cookies Recipe

Soft-Baked White Chocolate Chip Pumpkin Cookies

Tender, slightly cakey pumpkin cookies filled with white chocolate chips and flavored with cinnamon, ginger, and nutmeg. Optional chilling creates thicker cookies with beautifully soft centers.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/4 cups (281 g) All-purpose flour
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground ginger
  • 1/4 teaspoon Ground nutmeg
Wet Ingredients
  • 1/2 cup (113 g) Unsalted butter, melted and cooled slightly
  • 1/2 cup (100 g) Granulated sugar
  • 1/2 cup (100 g) Packed light brown sugar
  • 1 cup (227 g) Plain pumpkin puree
  • 1 Large egg
  • 1 teaspoon Pure vanilla extract
Mix-Ins
  • 1 cup (170 g) White chocolate chips

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together in a medium bowl.
  3. In a separate bowl, whisk the melted, slightly cooled butter with both sugars, pumpkin puree, egg, and vanilla until smooth.
  4. Gradually stir the dry mixture into the pumpkin mixture just until combined. Avoid overmixing.
  5. Fold in the white chocolate chips. Refrigerate the dough for 30 to 60 minutes if you want thicker cookies.
  6. Scoop approximately 2 tablespoons of dough per cookie onto the prepared sheets, leaving about 2 inches between portions.
  7. Bake for 10 to 14 minutes, until the edges are set and the centers still look soft. Cool on the baking sheet for 5 to 10 minutes, then transfer to a rack.

Notes

Use plain canned pumpkin puree, not pumpkin pie filling. Do not overbake; the centers finish setting as the cookies cool. Store cooled cookies in an airtight container. For stronger spice flavor, replace the individual spices with 1 1/2 teaspoons pumpkin pie spice, adjusting to taste.