Chewy Pumpkin White Chocolate Chip Cookies

5 from 17 votes

These chewy pumpkin white chocolate chip cookies are the best cookies you'll have this fall season! The cookies are chewy, soft, pumpkin cookies with slightly crispy edges - and not cakey!

Prep Time10

Cook Time13

Course: Dessert

Cuisine: American

Keyword: autumn, Chewy Pumpkin White Chocolate Chip Cookies, fall

Servings:

Calories: 188kcal

Ingredients

1/2 cup butter
2/3 cup brown sugar
1/3 cup white sugar
1 large egg yolk
1 tsp vanilla extract
1/3 cup canned pumpkin puree (not pumpkin pie filling)
1 1/2 cups flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp cinnamon
1 tsp pumpkin pie spice
1 cup white chocolate chips (or chunks, or regular chocolate chips)

Instructions

Melt your butter in the microwave for about 40 seconds (it won’t be fully melted). Then let it chill for about 20 minutes so its no longer hot.
Cream together the butter and sugars for about two minutes till light and creamy.
Add in the egg yolk, vanilla, and pumpkin purée. Stir till just combined.
Stir in the baking soda, salt, flour, cinnamon, and pumpkin pie spice.
Fold in the white chocolate chips.
Cover the dough and refrigerate for one hour, up to overnight.
Preheat the oven to 350 degrees.
Scoop the cookie dough into 2-2.5TBS sized balls. Roll into balls and place on a lined cookie sheet.
Slightly flatten each cookie dough ball.
Place pan into the oven and bake for 12-14 minutes, until cookies look set in the edges and mostly set in the middle.
Allow cookies to rest on the cookie sheet for another 3 to 4 minutes as they continue cooking on the pan.
Place a few extra white chocolate chips on the top of each cookie for looks, if desired.
Remove from pan to a cooling rack and cool completely.

Notes

• Always use pumpkin puree, not pumpkin pie filling.
• Chilling the dough helps keep the cookies chewy instead of cakey.
• Add extra white chocolate chunks for bigger melty pockets.
• Dough can be made ahead and refrigerated for up to 48 hours.

Nutrition