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Pumpkin White Chocolate Chip Cookies

These Pumpkin White Chocolate Chip Cookies are a delicious fusion of fall flavors and sweet indulgence. Soft, chewy, and perfectly spiced with warm cinnamon, nutmeg, clove and vanilla. Perfect for cozy autumn days or holiday gatherings, these cookies will quickly become a seasonal favorite!
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Prep Time 15 minutes
Cook Time 15 minutes
Course Dessert
Servings 24 cookies

Ingredients
  

  • 1 cup Unsalted Butter (2 sticks)
  • 1 cup Brown Sugar
  • 1/2 cup Sugar
  • 1 Egg Yolk (large)
  • 1 tbsp Vanilla Extract (or Substitute Vanilla Paste)
  • 2/3 cup Unsweetened Pumpkin Puree
  • 2 + 1/2 cups All-purpose flour
  • 1 cup Oats
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 + 1/2 tsp Pumpkin Pie Spice
  • 3/4 tsp Cinnamon
  • 1 + 1/2 cups White Chocolate Chips

Instructions
 

  • Add softened butter into stand mixer (or bowl if using a hand mixer). Whip butter until nice and fluffy, and add in Brown Sugar, and Sugar. Mix until fully incorporated.
  • Add in one large egg yolk, and vanilla. (Feel free to use vanilla paste if you have it). Keep mixing until egg and vanilla are fully incorporated into butter and sugar mixture.
  • Once Egg and Vanilla have been added, add in the rest of the remaining ingredients, saving the white chocolate chips until last. Mix slowly until dough starts coming together. If you need to periodically stop and use a spatula to scrape down the sides of the bowl, feel free to do so. Keep mixing until the pumpkin puree is fully incorporated, and the oats have been evenly dispersed throughout. (this step can take a bit to fully incorporate the oats... this is normal)
  • Slowly mix in the White Chocolate Chips. Keep mixing until fully combined.
  • Let dough settle for around 5-10 minutes. Preheat Oven to 350° F ( or 175° C)
  • Using a Cookie Scoop, drop cookie dough onto parchment or silicone mat lined cookie sheet. Press dough down to roughly form cookie shapes. The mixture will rise when baking, so "tall" dough balls will make cakier, fluffier cookies. ( I prefer a chewy Pumpkin Chip cookie, so I press my dough down before baking)
    Pro Tip: If you just LOVE extra chocolate chips ( I mean, who doesn't! ) feel free to add a few more on top once you push the dough balls down!
  • Bake at 350° F ( or 175° C) for 12-15 minutes.
  • Let Cookies cool on the pan for a few minutes, and transfer to a wire cooling rack. Let cookies cool to your liking, and enjoy!
Keyword Cookie, Fall Dessert, Pumpkin, Pumpkin white chocolate chip cookies recipe