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Pumpkin White Chocolate Chip Cookies

Pumpkin white chocolate chip cookies with a soft, golden-orange crumb and melty white chocolate chips in every bite. Blotted pumpkin keeps the dough from turning cakey while you bake short for chewy edges and tender centers.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cornstarch
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
Wet ingredients
  • 0.75 cup unsalted butter, softened
  • 0.75 cup brown sugar, packed
  • 0.25 cup granulated sugar
  • 0.33 cup pumpkin puree (blotted dry)
  • 1 egg + 1 yolk
  • 2 tsp vanilla
Add-ins and topping
  • 1.5 cup white chocolate chips
  • 1 Flaky sea salt for topping

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 375F and line baking sheets. Make sure the sheets are ready so the dough can go in right after mixing.
Mix dry ingredients
  1. Blot the pumpkin puree dry. Whisk together all-purpose flour, baking soda, cornstarch, pumpkin pie spice, cinnamon, and salt until evenly combined.
Mix wet ingredients
  1. Beat softened unsalted butter with brown sugar (packed) and granulated sugar until smooth and slightly fluffy. Add the blotted pumpkin puree, then beat in the egg + yolk and vanilla until the batter looks cohesive.
Combine and fold
  1. Fold the flour mixture into the pumpkin mixture until no dry streaks remain. Fold in the white chocolate chips so they are distributed throughout the dough.
Scoop and bake
  1. Scoop 2-tablespoon rounds onto the lined baking sheets, spacing them apart. Bake at 375F for 10-12 minutes, stopping when the cookies are golden at the edges but still set in the centers.
Finish
  1. Sprinkle flaky sea salt over the cookies immediately after baking. Let the cookies cool on the pan until they firm up slightly before moving them.

Notes

For best texture, blot the pumpkin puree well so the cookies don’t spread or turn cakey. Store airtight at room temperature up to 3 days or refrigerate up to 5 days; freeze baked cookies up to 2 months. For a dairy-free swap, use a 1:1 vegan butter and dairy-free white chocolate chips.