Ingredients:

  • 1/2 cup unsalted butter, softened (115g)
  • 3/4 cup packed brown sugar (150g)
  • 1/2 cup pumpkin puree (120g)
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract (5ml)
  • 2 cups all-purpose flour (250g)
  • 1 tsp baking soda (5g)
  • 2 tsp pumpkin pie spice (6g)
  • 1/2 tsp salt (3g)
  • 1 1/2 cups white chocolate chips (250g)

Instructions:

  1. Line a plate with paper towels. Spread the pumpkin puree across the towels and gently press another paper towel on top to blot out excess water.
  2. In a large bowl, beat the softened butter and brown sugar until smooth. Mix in the blotted pumpkin puree, egg, and vanilla extract; beat on medium-high until velvety.
  3. In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Slowly add the dry ingredients to the wet mixture, stirring until just combined.
  4. Fold in the white chocolate chips by hand to avoid over-mixing.
  5. Preheat oven to 350°F (175°C). Scoop rounded tablespoons of dough onto the baking sheet and bake for 10–12 minutes until edges are set and centers look slightly underbaked.