These pumpkin white chocolate chip cookies are made with brown butter, pumpkin and a perfect amount of spice. They're so chewy and soft, and not cake like at all.
Pumpkin white chocolate chip cookies are the perfect Fall cookie. They're filled with spices, pumpkin, sweet white chocolate and brown butter which makes everything better. And the best part is they are so easy to make.
If you're looking for other brown butter cookie recipes to try you should try my brown butter chocolate chip cookies, brown butter oatmeal raisin cookies, or my brown butter pumpkin sugar cookies with a brown sugar frosting.
WHY YOU WILL LOVE THESE COOKIES
TASTES OF FALL- Between the brown butter, pumpkin and spices these flavors are the epitome of fall.
ONE BOWL- You only need to dirty one bowl, and a mixer isn't even required.
NO CHILL TIME- These cookies can be made quick since the dough doesn't need to sit in the fridge.
INGREDIENT NOTES
- Butter- You are going to brown the butter for these cookies to help give a more aromatic flavor.
- Egg Yolk- You only need one yolk since the pumpkin gives so much moisture.
- Pumpkin- Make sure you use canned pumpkin, not pumpkin pie filling that has other things added.
- Flour- If you have a scale make sure to weigh your flour.
- White Chocolate Chips- Guittard is my favorite brand for chips. A chopped bar would also work well.
STEP BY STEP INSTRUCTIONS
STEP ONE: Start by browning the butter. You'll take one cup of butter and melt in a medium saucepan, and then continue to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour into a cup or bowl and allow to cool to room temperature.
STEP TWO: Place browned butter and sugars in the bowl of a stand mixer, fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 2 to 3 minutes.
STEP THREE: Add egg yolk and vanilla, mix until smooth on low speed, about 30 seconds. Stir in pumpkin.
STEP FOUR: Add flour, soda, salt, cinnamon and pumpkin pie spice and mix until combined. Fold in white chocolate chips.
STEP FIVE: Scoop the dough into large balls. I like to use a ¼ cup cookie scoop. Place 6-8 cookie balls on your baking sheet. Bake the cookies for 11-13 minutes. You're looking for a light golden brown outside rim. If your cookies don't spread as much as you'd like you can bang the hot pan a few times on the counter.
EXPERT BAKING TIPS
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
If your pumpkin seems to be runny, allow it to drain or blot it with a paper towel so it doesn't give too much moisture.
If your cookies don't spread enough while baking you can bang the pan a few times right after baking to help them flatten a bit.
FAQ
Yes, fresh pumpkin will be fine as long as it is form like canned pumpkin. If it is too runny it will affect the texture of the cookies.
Yes, any kind of chocolate would be good in these cookies, and they'd even be good without anything.
You should be able to see a light brown rim around the edge of the cookie and that is how you know it is done baking.
STORING AND FREEZING
These pumpkin white chocolate chip cookies can be stored in an airtight container or a ziplock bag for 3-4 days at room temperature.
FREEZING
You can freeze your cookies in an airtight container for 2-3 months with them remaining fresh. You can also freeze the cookie dough balls if you would like to bake them one at a time, or as needed.
OTHER FALL RECIPES TO TRY
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do.
And please make sure to leave a star review below!
Pumpkin White Chocolate Chip Cookies
Ingredients
- 1 cup brown butter cooled to room temp
- ½ cup brown sugar
- 1 cup granulated sugar
- 1 large egg yolk
- 1 tablespoon vanilla
- ¾ cup canned pumpkin not pumpkin pie filling
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 2 teaspoon pumpkin pie spice
- 1 cup white chocolate chips
Instructions
- Start by browning the butter. You'll take one cup of butter and melt in a medium saucepan, and then continue to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour into a cup or bowl and allow to cool to room temperature.
- Preheat oven to 350 F. Line two baking sheets with parchment paper.
- Place browned butter and sugars in the bowl of a stand mixer, fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 2 to 3 minutes.
- Add egg yolk and vanilla, mix until smooth on low speed, about 30 seconds. Stir in pumpkin.
- Add flour, soda, salt, cinnamon and pumpkin pie spice and mix until combined. Fold in white chocolate chips.
- Scoop the dough into large balls. I like to use a ¼ cup cookie scoop. Place 6-8 cookie balls on your baking sheet. Bake the cookies for 11-13 minutes. You're looking for a light golden brown outside rim. If your cookies don't spread as much as you'd like you can bang the hot pan a few times on the counter.
Hillary
Girrrrl! This is the PERFECT FALL cookie, oh my! Chewy and soft inside, warm fall flavors and smells, and a slightly crisp edge… and beautiful to boot! Another recipe knocked out of the park, Brooke! Thank you!!!
brooke
Thank you Hillary!! I am so happy you loved them as much as I do!
Kelly
WOW!! These are SO. DANG. GOOD! I wanted to use up a whole can of pumpkin (425g), so I did some math conversions on the 2x metric recipe (multiply each amount by 1.56, for anyone else wanting to do this); measuring out the oddball amounts of ingredients using a scale made everything super easy and it turned out great. I used a 3T scoop, flattened them slightly before baking and ended up with 55 cookies. This recipe is definitely one I will make again and again!
brooke
Thank you so much Kelly!! I love scales for that reason too!
Lara
Hi, really excited to make these! Is the cup of butter measured before or after browning it?
brooke
Before!!