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White Chocolate Pumpkin Cookies

White Chocolate Pumpkin Cookies

Easy White Chocolate Pumpkin Cookies. This dessert recipe makes a large batch of soft, chewy cookies that make a great nut free snack.
5 from 4 votes
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Course: Dessert
Cuisine: American
Keyword: Vegetarian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients

  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 Tbsp salted butter, softened
  • 1 cup canned pumpkin puree
  • 1 1/2 tsp vanilla extract
  • 1 large egg
  • 2 1/4 cup all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1 cup white chocolate chips

Instructions

  • Preheat oven to 375˚F.
  • In a large bowl, cream together the sugars, butter, and pumpkin. Add egg and vanilla and mix until fully incorporated.
  • In a medium bowl, sift together the flour, baking soda, salt and cinnamon.
  • Slowly add the dry ingredients to the wet ingredients and stir until the flour mixture is moist. Mix in the chocolate chips.
  • Using a medium cookie scoop, drop rounded tablespoonfuls of the batter onto a non-stick cookie sheet. Bake for 10-12 minutes, or until the bottom of the cookies are slightly brown.
  • Allow to cool for around 5 minutes on the cookie sheet before transferring to wire racks to cool completely.

Notes

  1. Make sure you get the 100% pure pumpkin puree. Do NOT get a can that says Pumpkin Pie Mix. Those are two different things. It should not be sweetened.
  2. These cookies can be stored at room temperature in an airtight container for up to 1 week.