Pumpkin White Chocolate Chip Cookies

5 from 1 vote

Soft pumpkin cookies packed with white chocolate chips. These cookies are a sweet and welcomed treat during Fall!

Prep Time10

Cook Time10

Chilling Time2

Course: Dessert, Snack

Cuisine: American

Diet: Vegetarian

Servings: cookies

Calories: 94kcal

Cost: Recipe $3.64 / Serving $0.20

½ cup unsalted butter, softened ($0.99)
1 cup granulated sugar ($0.36)
1 large egg ($0.15)
1 teaspoon vanilla extract ($0.03)
⅓ cup pumpkin puree ($0.44)
2 cups all-purpose flour ($0.26)
½ teaspoon salt ($0.01)
½ teaspoon baking soda ($0.01)
1 teaspoon pumpkin pie spice ($0.08)
1 cup white chocolate chips ($1.31)

Cream the base. Add the butter and sugar to a large mixing bowl and beat with an electric mixer until light and fluffy.
Add wet ingredients. Mix in the egg, vanilla extract, and pumpkin puree until well combined.
Mix dry ingredients. In a separate bowl, whisk together the flour, salt, baking soda, and pumpkin pie spice.
Combine. Add the dry ingredients to the wet mixture and mix until smooth.
Add chips. Fold in the white chocolate chips until evenly distributed.
Chill. Refrigerate the dough for at least 2 hours.
Bake. Preheat the oven to 375°F. Scoop dough using a medium cookie scoop or two rounded tablespoons and place on a baking sheet, spacing cookies a few inches apart. Bake for 10 minutes.
Cool. Allow cookies to cool completely on the baking sheet before transferring to a wire rack.

Chilling: Dough can be chilled for up to 2 days. Longer chilling enhances flavor.
Make ahead: Prepare dough the night before for easy baking the next day.
Storage: Store cookies in an airtight container at room temperature for 3 to 5 days.
Freezing: Freeze baked cookies for up to 3 months. Flash freeze first or layer with wax paper to prevent sticking.