This Pumpkin white chocolate cookie is my favorite thing to make during fall! It’s so easy, low maintenance, and quick to bake. These cookies can be done in under 5 minutes and only takes 15 minutes to bake.
Not only will these cookies make you feel like you’d never wanted pumpkin season to end, but your kitchen will also smell so incredibly cozy while baking. The texture of these cookies is crunchy on the outside with a soft and fluffy center. It is one of the easiest baked goods recipes I have ever made, so please be sure to give it a try!
Let me know what are your other favorite fall baking by connecting with me through my other social media platforms under @onehappyavo. Hope you will enjoy making these Pumpkin White Chocolate Chips Cookies as much as I do, and have fun baking!
Easy Pumpkin White Chocolate Chips Cookies
This Pumpkin white chocolate cookie is my favorite thing to make during fall! It’s so easy, low maintenance, and quick to bake.
- Dry Ingredients
1 cup all-purpose flour
1/2 cup caster sugar
1 tablespoon corn flour
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon pumpkin spice mix
(2 teaspoons ground cinnamon, 1/2 ginger powder, and 1/2 ground nutmeg)
A pinch of salt
150g white chocolate chips
- Wet Ingredient
1/4 cup pumpkin puree
1/3 cup butter (76 g or 2.7 oz)
1 medium size egg
- Preheat the oven to 160˚C or 320˚F.
- In a mixing bowl, add all the dry ingredients together. Use the whisk to mix and break down the lumps of flour.
- Melt the butter by heating it up for 1 minute in the microwave or in the pan for the browning effect. Add all the wet ingredients to the dry ingredients. Mix well using a spatula until there is no lump of flour left.
- Optional: you can let the cookie dough rest for max 24 hours for a more intense taste.
- Use the ice cream scoop or spoon to shape the cookie dough into 12 scoops on a baking tray with parchment paper.
- Bake for 14 – 16 minutes or until the edge turns golden brown.
- Let the cookies cool down on the tray for 10 minutes, then move the cookies to the baking rack and let them cool down completely. Store in an airtight container for up to 5 days and 8 days in the fridge.