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–+ servings
pumpkin white chocolate cookies on a baking sheet.
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5 from 8 votes

Chewy Pumpkin Cookies

These gooey-centered pumpkin cookies taste like pumpkin pie thanks to concentrated pumpkin puree and pumpkin pie spices!
Servings: 10 cookies
Author: Erika Kwee

Ingredients

  • 1/2 cup pumpkin puree
  • 4.5 tbsp unsalted butter
  • 1 tsp ground cinnamon*
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg fresh or powdered
  • 1/8 tsp ground cloves
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/4 tsp baking soda
  • 1/4 tsp kosher salt
  • 3/4 cup all-purpose flour
  • 2-3 oz white chocolate chips or discs
US Customary - Metric

Instructions

  • Preheat oven to 350 F and line a baking sheet with parchment paper.
  • Add 1/2 cup pumpkin puree to a small saucepan and cook over medium heat, stirring occasionally, until reduced by almost half (around 4-6 minutes). The puree will thicken and turn a few shades darker. You should end up with around 75g of reduced puree, but a little more or less is fine!
  • Remove from heat and add 4.5 tbsp unsalted butter1 tsp ground cinnamon*, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg and 1/8 tsp ground cloves. Stir until the butter is melted and the spices are fully incorporated.
  • Transfer the pumpkin mixture to a separate bowl--this will help the dough cool so it doesn't melt the chocolate later on. Add 1/2 cup granulated sugar and 1/4 cup brown sugar and stir until fully combined. Stir in 1/4 tsp baking soda and 1/4 tsp kosher salt until combined, then fold in 3/4 cup all-purpose flour until just a few streaks remain.
  • Fold in 2-3 oz white chocolate chips or discs.
  • Use a #20 cookie scoop to scoop out about 10 cookies (3 tbsp each) and place 5-6 cookies on the prepared pan, spacing the cookies around 2-3" apart--they won't spread very much. Bake for 15-18 minutes, or until cookies are fragrant, golden brown and set around the edges and a mostly matte center.
    If they still look a little wet in the very center, you can pull them--they'll continue to cook on the baking sheet as they cool. Let cool for at least 10 minutes on the baking sheet, then enjoy!

Notes

*You can substitute 2 tsp of pumpkin spice if you don't have cinnamon, ginger, nutmeg and cloves on hand.