Pumpkin White Chocolate Chip Cookies in Your Pressure Cooker
These pumpkin white chocolate chip cookies are soft, chewy, and packed with cozy fall spices. Made using your pressure cooker for perfect moisture and finished in the oven for crisp edges—they’re the ultimate autumn treat.
Equipment
- 1 Mixing bowl Large
Ingredients
Cookie Dough
- ½ cup Salted butter or use vegan butter
- ¼ cup Brown sugar
- ¼ cup Granulated sugar
- 3 tablespoons Pumpkin puree
- 1 teaspoon Vanilla extract
- 1 ½ cups All-purpose flour plus up to ¼ cup more if needed
- ⅓ teaspoon Salt
- 1 teaspoon Pumpkin pie spice
- ¾ teaspoon Baking soda
- ¾ cup White chocolate chips
Instructions
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the salted butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in pumpkin puree and vanilla extract until fully combined and smooth.
- In a separate bowl, whisk together the flour, salt, pumpkin pie spice, and baking soda.
- Gradually add the dry ingredients to the wet mixture until just combined. Add more flour if the dough is too sticky.
- Fold in the white chocolate chips gently.
- Scoop tablespoons of dough onto the prepared sheet, spacing about 2 inches apart.
- Bake for 10–12 minutes, until edges are golden and centers are soft.
- Let cookies cool on the sheet for 5 minutes before transferring to a rack.
Notes
To freeze: shape dough into balls and freeze flat for 1–2 hours before bagging. Bake from frozen at 375°F adding 2 minutes. Store baked cookies up to 4 days in an airtight container with parchment between layers.