The perfect white chocolate chip pumpkin cookie recipe for fall! Chewy, soft, and thick with the perfect pumpkin flavor!
I am sad to see summer go, but I am super-happy to welcome fall baking a.k.a pumpkin baking. Have you had any pumpkin treats so far this year? I mean, it’s only the 5th of September, but it’s after Labor Day.
It’s kind of strange having my house smell like pumpkin and pumpkin pie when it’s 90 degrees outside! Before Labor Day we had pretty mild weather here, fall weather really. Now.. it’s full-blown summer weather – so strange.
How’s the weather where you are at?
Back to these amazing pumpkin cookies. It took me a couple of tries to really nail these cookies because I wanted them to really taste like pumpkin with the flavors and spices. The first batch was okay and was miss some flavor. Now these are summed up by one word…AMAZING!
I can’t wait to make another batch and bring them up to my parents. They are going to love them and you will too, I promise.
As all of my cookies, you will need to allow these to chill in the refrigerator for at least 2 hours; however, overnight really is best. If you only have 2 hours, then that’s completely fine!
If you haven’t already, you should really be following me on Facebook because I am sharing nothing but pumpkin recipes every hour. It’s amazing!
- 1/2 cup 1 stick unsalted butter, softened to room temperature
- 1/4 cup light brown sugar lightly packed
- 1/2 cup granulated sugar
- 6 tablespoons pumpkin puree not pumpkin pie filling
- 1 and 3/4 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup white chocolate chips
- Cream the butter, light brown sugar, and granulated sugar in a mixing bowl using a stand or a handheld mixer on medium-speed. Add in the pumpkin puree and continue to mix on medium-speed.
- Slowly mix in the flour 1/2 cup at a time. With a plastic spatula fold in the pumpkin pie spice, baking soda, baking powder, and the white chocolate chips. Cover with plastic wrap and allow the dough to chill in the refrigerator for at least 2 hours, overnight is best.
- Preheat oven to 350 degrees and line two cookie sheets with parchment paper or a silicon baking mat. Spoon the dough cookie onto the cookie sheet, about 1 and 1/2 tablespoons. Press the cookie dough down a little bit on the top. Bake for 8-10 minutes.
- Allow the cookies to cool on the cookie sheets for 5 minutes, then transfer to a cooling rack.
Store cookies in a cookie jar or a container for up to one week.
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