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White Chocolate Chip Pumpkin Cookies from @galmission
White Chocolate Chip Pumpkin Cookies
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Author: Chelsea @ Gal on a Mission
  • ½ cup 1 stick unsalted butter, softened to room temperature
  • ¼ cup light brown sugar lightly packed
  • ½ cup granulated sugar
  • 6 tablespoons pumpkin puree not pumpkin pie filling
  • 1 and ¾ cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ cup white chocolate chips
  1. 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.
  2. Slowly mix in the flour ½ 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.
  3. 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 ½ tablespoons. Press the cookie dough down a little bit on the top. Bake for 8-10 minutes.
  4. Allow the cookies to cool on the cookie sheets for 5 minutes, then transfer to a cooling rack.
Recipe Notes

Store cookies in a cookie jar or a container for up to one week.