Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup brown sugar
- ½ cup granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup white chocolate chips
Instructions
- In a large mixing bowl, combine pumpkin puree, brown sugar, granulated sugar, and softened butter until creamy.
- Add the egg and vanilla extract to the mixture and mix thoroughly.
- In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. Gradually combine with the wet ingredients and stir until just mixed. Fold in white chocolate chips.
- Drop dollops of cookie dough onto a lined baking tray, ensuring space between each mound.
- Preheat oven to 350°F (175°C) and bake for 12-15 minutes until edges are golden. Cool on a wire rack before serving.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- Freeze dough or baked cookies for longer storage.
- Pairs well with spiced tea or coffee.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120 Kcal
- Sugar: 9g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg