Description
Warm, tender cookies bursting with autumn spices and pockets of melted white chocolate. The pumpkin puree keeps them lusciously moist while cinnamon and nutmeg add a fragrant warmth to every bite.
Ingredients
- 1 cup pumpkin puree
- 1 cup white sugar
- 1/2 cup unsalted butter softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the pumpkin puree, egg, and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Fold in the white chocolate chips until evenly distributed.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes or until the edges are set and the centers are just firm.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For best texture, chill the dough for 20 minutes before baking.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- You can swap white sugar for brown sugar to add a deeper flavor.
- Underbake by a minute if you prefer extra soft and chewy centers.