Soft Pumpkin White Chocolate (Print-Friendly Version)
Soft pumpkin cookies with white chocolate chips offer cozy fall flavors in every bite.
# Ingredients Required:
→ Wet Ingredients
01 -
227 grams unsalted butter, softened
02 -
210 grams brown sugar, packed
03 -
100 grams granulated sugar
04 -
240 grams canned pumpkin puree
05 -
1 large egg
06 -
5 milliliters vanilla extract
→ Dry Ingredients
07 -
312 grams all-purpose flour
08 -
5 grams baking soda
09 -
5 grams baking powder
10 -
4 grams ground cinnamon
11 -
1 gram ground nutmeg
12 -
1 gram ground ginger
13 -
0.5 gram ground cloves
14 -
3 grams salt
→ Add-ins
15 -
340 grams white chocolate chips
# Detailed Directions:
01 -
Preheat oven to 175°C. Line baking sheets with parchment paper or silicone mats.
02 -
Beat softened butter with brown and granulated sugars until light and fluffy.
03 -
Mix in pumpkin puree, egg, and vanilla extract until thoroughly blended.
04 -
Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
05 -
Gradually add dry mixture to wet ingredients, mixing until just combined.
06 -
Fold in white chocolate chips evenly with a spatula.
07 -
Drop rounded spoonfuls (about 1 tablespoon each) onto prepared sheets, spacing 5 cm apart.
08 -
Bake for 12-15 minutes or until edges are lightly golden.
09 -
Allow cookies to cool on sheets 5 minutes before transferring to wire rack to cool completely.
# Helpful Advice:
01 -
For enhanced flavor, substitute softened butter with browned butter. Adjust spice levels to preference. Store cooled cookies in an airtight container at room temperature up to 3 days.