1. Can I use fresh pumpkin instead of canned pumpkin puree?

While fresh pumpkin can be used, canned pumpkin puree is recommended for this recipe because it has a smoother consistency and is more concentrated in flavor. If you decide to use fresh pumpkin, make sure to cook it down to remove excess moisture before using.

2. How can I prevent my Pumpkin White Chocolate Chip Cookies from spreading too much?

To prevent spreading, be sure to chill the dough for at least 30 minutes before baking. This allows the fat in the dough to solidify, which helps the cookies maintain their shape as they bake. Additionally, make sure to properly measure your flour to avoid adding too much.

3. Can I make these cookies gluten-free?

Yes, you can make Pumpkin White Chocolate Chip Cookies gluten-free by using a 1:1 gluten-free flour blend. Keep in mind that the texture may slightly differ, but the cookies will still be delicious.

Pumpkin White Chocolate Chip Cookies: The Ultimate Fall Treat

Description

Pumpkin White Chocolate Chip Cookies are a delightful combination of soft, chewy cookies with the warm flavor of cinnamon-spiced pumpkin and sweet white chocolate chips. These cookies are a perfect fall treat for any occasion, offering a crispy outside and a chewy, moist interior.

Ingredients

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1/2 cup unsalted butter, softened
1/2 cup packed light brown sugar
1/2 cup granulated sugar
6 tbsp canned pumpkin puree (about 1/4 cup plus 2 tbsp)
1 egg yolk
1 1/2 cups all-purpose flour (180g), spooned and leveled
1/2 tsp cinnamon or pumpkin pie spice
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt (use 1/4 tsp if using salted butter)
1 cup white chocolate chips

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Instructions

Prepare the pumpkin puree by squeezing out excess water using paper towels or a clean cloth.
Cream together the butter, granulated sugar, and light brown sugar for 2-3 minutes until smooth and combined.
Mix in the egg yolk, vanilla extract, and pumpkin puree until well combined.
In a separate bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the white chocolate chips evenly throughout the dough.
Chill the dough by scooping it into tablespoon-sized balls on a baking sheet lined with parchment paper. Chill for at least 30 minutes.
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Place the chilled dough balls 2-3 inches apart on the baking sheet. Bake for 9-12 minutes until the edges are golden brown.
Remove the cookies from the oven and tap the baking sheet gently to help the cookies settle. Let them cool on the sheet for 5-10 minutes before transferring to a wire rack to finish cooling.

Notes

Ensure the pumpkin puree is well-drained to avoid overly soft cookies.
Use an ice cream scoop to ensure evenly sized cookies for consistent baking.
Chill the dough for at least 30 minutes to prevent spreading during baking.
For different variations, try using semi-sweet or dark chocolate chips, or add nuts such as walnuts or pecans.

Prep Time: 15 minutes
Cook Time: 9-12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 153 kcal
Sugar: 14g
Sodium: 121mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0.2g
Carbohydrates: 21g
Fiber: 0.4g
Protein: 2g
Cholesterol: 22mg