White Chocolate Chip Pumpkin Cookies
Learn how to make the best easy, chewy, soft white chocolate chip pumpkin cookies with this simple recipe. No need to rest the dough before baking!
Equipment
- 1 stand mixer optional
- 2-3 Baking sheets
- 2 Wire cooling racks
Ingredients
- 1 cup unsalted butter softened
- 1 cup white sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 cups white chocolate chips 12-ounce bag
- nonstick cooking spray, shortening, or parchment paper
Instructions
- Heat the oven to 375 degrees F. Spray cookie sheets with nonstick spray or grease with shortening. You can also line the sheets with parchment paper, if you prefer.
- Add the butter to the bowl of a mixer and beat until smooth. On low speed, beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy.
- Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter.
- Stir in the white chocolate chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 10 to 12 minutes, or until the cookies are browned around the edges.
- Remove the cookie sheets from the oven and let them sit for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.