Pumpkin White Chocolate Chip Cookies

These pumpkin spice white chocolate chip cookies are a fall favorite that combine the warm spices of pumpkin with the sweet creaminess of white chocolate. They’re soft, chewy, and packed with flavor.

Each bite delivers the comforting taste of homemade bakery treats, thanks to our Natural Pumpkin Spice Artisan Flavor and rich Vanilla Madagascar Bourbon European Style Water Soluble, making fall baking a breeze. Whether you're enjoying them with a warm drink or sharing them with friends, these cookies are guaranteed to be a hit this season.

Ingredients

• 1/2 cup of unsalted butter, melted
• 1/4 cup of light brown sugar, packed
• 1/2 cup granulated sugar
• 1 teaspoon Amoretti® Vanilla Madagascar Bourbon European Style Water Soluble
• 1 & 1/2 tablespoons Amoretti® Natural Pumpkin Spice Artisan Flavor
• 1/4 cup + 2 tbsp of pumpkin puree, blotted* (see below for more info)
• 1 and 1/2 cups of all-purpose flour
• 1/4 teaspoon of salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon of cinnamon
• 1/2 cup of white chocolate chips

Directions

1. In a medium bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and no brown sugar lumps remain. Add in the vanilla extract, Natural Pumpkin Spice Artisan Flavor, blotted pumpkin, whisking until fully combined. Set aside.
2. In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice. Add the wet ingredients to the dry ingredients and mix with a spoon or spatula until a soft dough forms. Fold in a half cup of semi-sweet chocolate chips. The dough will be soft and the chips might not stick well at first due to the melted butter, but keep mixing.
3. Cover the dough and chill for at least 30 minutes. Chilling is key for this recipe, so don’t skip it!
4. Once ready to bake, preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper or silicone baking mats.
5. Scoop about 1.5 tablespoons of dough for each cookie, roll into balls, and place them 3 inches apart on the prepared sheets. Slightly flatten the tops with the back of a spoon or the bottom of a cup—this helps them spread while baking.
6. Bake for 11-12 minutes, or until the edges are set. The centers will still look soft, but that is normal for this cookie.
7. Let the cookies cool on the baking sheets for at least 10 minutes before moving them to a wire rack. For the best flavor and texture, let them sit uncovered for a few hours before serving. The cookies get even chewier, and the pumpkin flavor deepens by day two!
8. When stored in an air tight contair, cookies stay good for 1 week.

Note:

Squeeze as much of the moisture out of the pumpkin puree as you can before adding it to the cookie dough. Simply squeeze the puree with paper towels.