Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- ⅓ cup pure pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and smooth. Use a stand mixer or hand mixer for best results.
- Add the egg, pumpkin puree, and vanilla extract to the butter and sugars. Mix until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the white chocolate chips with a spatula.
- Using a cookie scoop or tablespoon, drop the dough onto the prepared baking sheet, spacing about 2 inches apart. Bake for 10-12 minutes or until edges are golden brown.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Store in an airtight container for up to a week.
Notes
- For a richer pumpkin flavor, substitute some of the butter with pumpkin butter or add pumpkin spice for added warmth.
- You can add chopped nuts or dried cranberries for extra texture and flavor.
- Ensure not to overbake to keep cookies soft and chewy.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Mix, Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal Kcal
- Sugar: 14 g
- Sodium: 105 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg