Melted butter, pure pumpkin, and white chocolate are the key ingredients in this soft and chewy Pumpkin Cookie Recipe
Adding pumpkin to a recipe almost guarantees you’ll have a soft and thick cookie. Picture a piece of pumpkin pie. After baking and even days later, although few people allow pumpkin pie sitting around that long ?, pumpkin pie remains soft. The crust may dry out, but the custard like filling can be easily eaten with a spoon! So, in this pumpkin recipe, I dropped the egg ingredient to just one egg yolk. No need for anymore moisture than that. One egg yolk will help hold the ingredients together.
The white chocolate adds a creaminess and sweetness that I love. It’s the perfect topping on this cookie and I think it presents the cookie well! A few colorful sprinkles or jimmies elevates this homemade cookie to dessert plate status. And a few “extra” white chocolate chunks don’t hurt either!
Happy Fall and Happy Baking! ??
This is a delicious soft cookie perfect for the autumn season. The white chocolate drizzle is not necessary, but it really adds to the presentation of this cookie, especially with seasonal sprinkles. Also, for the photo, I pressed in a few extra white chocolate chunks into each cookie immediately after taking cookies from the oven. Do this if you like the look or love white chocolate!
Follow us on Instagram to see more cookie photos and inspiration for cookie baking! Tag us #countrycupboardcookies with your pumpkin cookies if you like this recipe.
- 4 ounces unsalted butter (1 stick), melted
- 3½ ounces light brown sugar (1/2 cup packed)
- 3½ ounces granulated white sugar (1/2 cup)
- 1 egg yolk
- 2 teaspoons pure vanilla
- 1 ounce rolled (old-fashioned) oats (1/4 cup)
- 4¾ ounces canned pumpkin (1/2 cup) *I used Libby's 100% pure pumpkin
- 7 ounces unbleached flour (1½ cup)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- 6 ounces white chocolate chunks (1½ cups)
- additional 3 ounces white chocolate for drizzle (approximately ¾ cup)
- Seasonal sprinkles or jimmies are optional
- Melt butter.
- Cream together butter and sugars in mixing bowl.
- Add egg yolk and vanilla and mix.
- Add the rolled oats.
- Blend in the pumpkin and beat only until blended.
- Combine the dry ingredients of flour, baking soda, baking powder, salt and pumpkin pie spice and mix into cookie batter.
- Stir in the white chocolate chunks. (you can also use white chocolate chips in this recipe)
- Cover mixing bowl and chill for 20 minutes.
- Preheat oven to 350 degrees while the dough is chilling.
- Scoop 16 to 18 cookies using a 2 inch cookie scoop (or use large spoon) placing on silpat or parchment lined cookie sheet.
- Bake in 350 degree oven for 13-14 minutes. Let cool on tray.
- *Melt white chocolate chunks in microwave or double boiler carefully as white chocolate will burn easily. Drizzle onto cookies using a fork. Sprinkle as desired with seasonal sprinkles or jimmies.
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