Pumpkin White Chocolate Chip Cookies

These pumpkin white chocolate chip cookies bake up soft, chewy, and full of cozy fall flavor. They come together in under 30 minutes, making them the perfect sweet treat when pumpkin season hits.

Course Dessert

Cuisine Cookies, Fall, holidays

Diet Low Salt

Prep Time 10

Cook Time 14

Total Time 24

Servings cookies

Calories 118kcal

Author Jessy Freimann

Equipment

Ingredients

½ cup butter softened, 1 stick
¾ cup pure pumpkin pureé NOT pumpkin pie filling
¾ cup granulated sugar
¾ cup light brown sugar packed
1 teaspoon vanilla extract
2 large eggs
2 ¼ cups all purpose flour
1 teaspoon baking soda
1 teaspoon Kosher salt
½ teaspoon Pumpkin Spice optional- add this if you want a more pronounced pumpkin flavor
1 cup white chocolate chips
1 cup macadamia nuts roughly chopped

Instructions

Preheat the oven to 375 degrees F and line a pan with parchment paper or a Silpat.
Mix in the flour, baking soda, pumpkin spice and salt until well combined. Set aside.
Beat butter and sugars until creamed and fluffy, about 2 minutes.
Mix in pumpkin, eggs and vanilla until well combined.
Gradually add dry ingredients until everything is just combined.
Stir in the white chocolate chips and macadamia nuts.
Drop rounded Tablespoonfuls onto the baking sheets and bake for 12-14 minutes. Cool and serve.

Video

Notes

Spoon and level the flour. It’s a little extra step, but it keeps the cookies from turning out too dense or dry.

Let the butter sit out. Room temperature butter mixes so much easier with the sugar and pumpkin.

Make sure you use pure pumpkin pureé. NOT pumpkin pie filling.

Chop the macadamias smaller. That way, you get bits of crunch in every cookie instead of big chunks in a few.

Go easy when mixing. Over-mixing can make the cookies tough.

Don’t over-bake! These cookies should be soft and chewy, so pull them out when the edges are set and lightly golden.

Give them a minute. Let the cookies sit on the baking sheet before moving them so they don’t fall apart.

Ingredients to prep ahead- Chop the macadamia nuts and measure out the pumpkin before starting.

Leftovers and storage- Keep them in a container for 2-3 days, or freeze baked cookies (or dough balls) for up to 2 months.

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