These cookies were such a labor of love, or some other powerful emotion mixed with determination. In my experience, most pumpkin cookies ride the line between cookie and cake a little too freely. I ventured to create a spice-packed pumpkin cookie worthy of the coziest Fall Day that gives all the PSL vibes in cookie form without being spongy or cakey. It took a year, but alas, here we are and I cannot stop eating these Pumpkin White Chocolate Chip Cookies.
A few things about making these cookies…First, I like toasting my pumpkin puree. By heating it in a pan for a few minutes, the pumpkin puree starts to give a nice nutty flavor that I find adds to the finished cookie’s flavor. That being said, you could skip this part if you really wanted to.
Second, just trust me on the black pepper and flaky sea salt. I have added black pepper to my pumpkin pies for years, so I don’t know why it took me so long to add it to this recipe while I was testing them, but once I did, I knew the flavor finally was just right. You can’t pinpoint that it’s black pepper when you’re eating these cookies, it just adds the perfect pop to the pumpkin spice flavors. The flaky sea salt sprinkled on top as a finishing touch really balances out the salty/sweet/spicy vibes.
Rolling the dough in a cinnamon sugar mixture gives these Pumpkin White Chocolate Chip Cookies a lovely crunch. I've tested them without rolling in the sugar mixture and I greatly preferred the texture with the rolled sugar method. The cookies themselves are chewy but not crunchy, and soft but not gooey. They are not crispy like gingersnaps.
Pumpkin White Chocolate Chip Cookies
These Pumpkin White Chocolate Chip Cookies are the perfectly crisp-yet-chewy, not at all cakey, spice-packed treat for all your cozy Fall enjoyment. An ideal treat for sharing at your holiday gatherings, changing it up from pumpkin pie, or devouring while sitting on the couch watching football.
- Prep Time: 30
- Chilling Time: 2 hours
- Cook Time: 15
- Total Time: 2 hours 45 minutes
- Yield: 24 cookies 1x
- Category: baking, cookies
Ingredients
1 cup (220g) salted butter, melted and cooled to room temp
1 ½ cups (280g) dark brown sugar
1 egg yolk
3 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
⅓ cup (80g) pumpkin puree
2 ½ cups (300g) all-purpose flour
1 ½ teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon sea salt (increase to 1 teaspoon if using unsalted butter)
½ teaspoon baking powder
¼ teaspoon nutmeg
¼ teaspoon ginger
¼ teaspoon allspice
pinch of freshly ground black pepper
1 ½ cups white chocolate chips
For rolling: 4 tablespoons dark brown sugar + 4 tablespoons granulated sugar + 1 teaspoon cinnamon. Whisk together in a small bowl.
Flaky sea salt for sprinkling
Wide mouth glass jar for shaping warm cookies.
Instructions
Melt butter and set aside to cool.
Toast pumpkin puree: (This step is optional, but recommended for depth of flavor.) In a small saucepan over low heat, heat the pumpkin puree, stirring frequently until fragrant, about 5 minutes. Let cool to room temp.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and dark brown sugar until smooth, about 2 minutes. Add egg yolk, maple syrup, and pumpkin puree, mixing until smooth.
In a separate bowl, whisk together the flour, cinnamon, baking soda, salt, baking powder, nutmeg, ginger, allspice, and black pepper.
Add flour mixture to the mixer bowl, mixing on low just until combined and no pockets of flour remain. Add white chocolate chips and mix to disperse.
Chill dough, covered, for at least 2 hours. (Overnight is fine too.)
Preheat oven to 350°F. Arrange oven racks in the upper and lower third of oven. Line baking sheets with parchment paper.
In a small bowl, prepare the cinnamon sugar mixture for rolling.
Shape 2-3 tablespoons of dough into a ball, then roll in cinnamon sugar mixture. Transfer to parchment lined baking sheet, leaving lots of room in between for spreading, about 5-6 cookies per half sheet pan.
Bake 13-16 minutes at 350°F until edges are golden and the centers are set and not super shiny. Immediately after baking, use the glass jar rim to swirl the baked cookies into a nice, perfectly round shape. Sprinkle with flaky sea salt. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Repeat with remaining dough, allowing baking sheets to cool between batches.
Yield- 24 cookies.
Keywords: pumpkin spice cookies, white chocolate chip cookies, PSL, pumpkin cookies
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