Description
Soft and chewy cookies infused with pumpkin and sweet white chocolate, perfect for fall.
Ingredients
- 1 cup pumpkin puree
- 1 cup white chocolate chips
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 cup butter (softened)
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter, sugar, and brown sugar until smooth.
- Beat in the egg, vanilla extract, and pumpkin puree until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the white chocolate chips.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For optimal results, chill your dough for 30 minutes before baking to enhance flavors and improve cookie shape.
