Ingredients
Equipment
Method
Preheat and prep the pans
- Preheat the oven to 375°F and line baking sheets with parchment or silicone mats to prevent sticking.
Mix dry ingredients
- Blot the pumpkin puree dry, then whisk together flour, baking soda, cornstarch, pumpkin pie spice, cinnamon, and salt until evenly combined.
Cream butter and sugars
- Beat the softened butter with the brown sugar and granulated sugar until smooth and slightly lighter in color.
Add pumpkin and wet ingredients
- Beat in the blotted pumpkin puree, egg and yolk, and vanilla until the dough looks cohesive with no dry streaks.
Fold in flour and chips
- Fold the flour mixture into the dough just until no dry flour remains, then fold in the white chocolate chips.
Scoop and bake
- Scoop 2-tablespoon rounds onto the prepared sheets, spacing them apart, then bake for 10–12 minutes until the edges are golden.
Finish with sea salt
- Sprinkle flaky sea salt over the cookies immediately after baking so it adheres while warm.
Notes
For the softest cookies, blot the pumpkin puree until it’s not wet, then avoid overmixing once the flour is added. Store in an airtight container at room temperature up to 3 days, or refrigerate up to 5 days; freeze baked cookies up to 2 months. For a dairy-free option, use a plant-based butter that measures like butter (and remains solid when chilled).