Ingredients
Scale
- 1¼ cups pumpkin puree
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ cup butter, room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large egg yolks
- 2 cups white chocolate chips
Instructions
- Preheat oven to 350°F and prepare baking sheets with parchment paper.
- Reduce moisture in pumpkin puree by letting it sit on paper towels for 20 minutes.
- Whisk together flour, baking powder, baking soda, pumpkin spice, and salt in a bowl.
- Cream butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in pumpkin puree and egg yolks until combined.
- Gradually add dry ingredients to wet mixture until just combined.
- Fold in white chocolate chips gently.
- Shape dough into balls and place on baking sheets, spaced 2 inches apart.
- Bake for 8-10 minutes until edges are golden brown.
- Cool on baking sheets briefly before transferring to a wire rack.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use softened butter for the best texture.
Reducing pumpkin moisture is key for chewy cookies.
For added crunch, consider including chopped nuts.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 160
- Sugar: 10
- Sodium: 150
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 2
- Cholesterol: 30