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Soft Pumpkin White Chocolate Chip Cookies Recipe

Soft Pumpkin White Chocolate Chip Cookies Recipe
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★★★★★

4.8 from 30 reviews

These Soft Pumpkin White Chocolate Chip Cookies combine the warm spices of pumpkin pie with the sweetness of white chocolate chips in a chewy, moist cookie. Perfect for fall or any time you crave a seasonal treat, these cookies offer a delightful texture from oats and a rich, buttery flavor that’s enhanced by a silky-smooth pumpkin-infused dough.

Ingredients

Scale

Dough

  • 1 cup unsalted butter
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1 tbsp vanilla extract
  • 2/3 cup pure pumpkin (unsweetened)
  • 2 1/2 cups all-purpose flour
  • 1 cup old-fashioned oats
  • 1 tsp baking soda
  • 1/2 tsp salt

Seasoning

  • 1 1/2 tsp pumpkin pie spice blend
  • 3/4 tsp ground cinnamon

Mix-ins

  • 2 cups white chocolate chips

Instructions

  1. Melt Butter and Sugars: In a medium saucepan, melt the unsalted butter over medium-low heat. Once melted, remove from heat. Stir in the brown sugar and granulated sugar and continue stirring for 2-3 minutes until the mixture becomes silky smooth and glossy. Let it cool for 5-10 minutes before proceeding.
  2. Combine Wet Ingredients: When the butter and sugar mixture has cooled slightly, stir in the vanilla extract and egg yolk until fully combined. Then add the pure pumpkin and mix until the batter is smooth and cohesive.
  3. Add Dry Ingredients: Add the all-purpose flour, old-fashioned oats, baking soda, salt, pumpkin pie spice blend, and ground cinnamon to the wet mixture. Stir well to fully incorporate all ingredients, ensuring no dry streaks remain. Use a spatula or wooden spoon for even mixing.
  4. Chill Dough and Preheat Oven: Cover the cookie dough and chill it in the refrigerator for 15 minutes to help firm it up. Meanwhile, preheat your oven to 350°F (175°C).
  5. Fold in White Chocolate Chips: Once the dough has chilled, fold in the white chocolate chips until evenly distributed throughout the dough.
  6. Scoop and Bake: Using a cookie scoop or two spoons, drop mounds of cookie dough onto baking sheets lined with parchment paper or a Silpat. Bake in the preheated oven for 10-13 minutes or until the cookies are lightly golden brown on the edges.
  7. Cool Cookies: Let the cookies set up on the baking sheet for 5-10 minutes before transferring them to a cooling rack. Cooling on the pan helps them hold together and results in a nice chewy texture.

Notes

  • For best results, do not skip chilling the dough as it helps the cookies maintain their shape and improves texture.
  • Use old-fashioned oats for better texture; quick oats will result in a different consistency.
  • If you like a stronger pumpkin flavor, increase the pumpkin pie spice slightly, but be careful not to overpower the white chocolate.
  • Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
  • You can substitute white chocolate chips with butterscotch or regular chocolate chips if preferred.

Nutrition

Keywords: pumpkin cookies, white chocolate chip cookies, soft cookies, fall desserts, pumpkin spice cookies, seasonal cookies

Find it online: https://messykitchenmagic.com/soft-pumpkin-white-chocolate-chip-cookies-recipe/