Pumpkin White Chocolate Chip Cookies are a decadent way to celebrate Fall. Delicious, any way you look at ’em.
It’s the last day of Pumpkin Week here on Food Fanatic and if you’re asking me, (which you totally aren’t) pumpkin week should be every week. If you follow My Baking Addiction, you know that pumpkin is pretty much my jam from September through November. From Pumpkin Roll to Mini Pumpkin Pies, I’m craving all things pumpkin – all the time.
Fall is finally underway here in Ohio. The trees are gorgeous and just starting to lose their leaves and the weather is definitely calling for cozy sweaters, warm boots and hot cocoa. Fall is by far my favorite season, there’s just something about this time of year that inspires me in so many ways – especially in the kitchen.
When my lovely friends at Food Fanatic asked me to participate in Pumpkin Week, I simply couldn’t refuse. And since I’m the resident cookie baker here on Food Fanatic, I knew exactly what I was going to make to share with you – pumpkin white chocolate chip cookies.
I’ve been making these cookies for years, but with semi-sweet chocolate chips. In fact, they’re pretty much a holiday staple year after year. Their rich pumpkin flavor pairs perfectly with fall spices and any type of chocolate. And the cake-like texture of these cookies simply can’t be beat.
While I’m always a big fan of huge cookies, there is something really special about these cookies when they’re made a little smaller. They’re perfect for a Thanksgiving dessert table or a random Friday cookie craving. And if I’m being honest, they’re a delicious breakfast treat served with a piping hot cup of coffee.
If you love pumpkin as much as I do, you’ll definitely want to check out these pumpkin cinnamon rolls and pumpkin cupcakes. Both of these scrumptious recipes have made their way to the top of my must-bake list.
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Pumpkin White Chocolate Chip Cookies Recipe
Ingredients
- 1 cup Pumpkin Puree
- 3/4 cup Granulated Sugar
- 1/2 cup Vegetable Oil
- 1 large Egg
- 2 teaspoons Pure Vanilla Extract
- 1 teaspoon Baking Soda
- 1 teaspoon Milk
- 2 cups All-Purpose Flour
- 2 teaspoons Baking Powder
- 1 tablespoon Pumpkin Pie Spice
- 1/2 teaspoon Salt
- 2 cups White Chocolate Chips high quality
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a large bowl with an electric mixer, combine pumpkin, sugar, vegetable oil, egg, and vanilla. In small bowl, combine the baking soda and milk and add to pumpkin mixture. In a separate bowl, stir together flour, baking powder, pumpkin pie spice, and salt. Stir in white chocolate chips.
- Using a medium cookie scoop, (about 1 1/2 tablespoons) drop cookie dough 2 inches apart onto prepared cookie sheets. Bake 8-10 minutes or until lightly browned and firm. Allow cookies to rest on the baking sheets for about 3 minutes before moving to a wire rack to cool completely.
- Cookies will store in an airtight container at room temperature for up to 3 days.