These Pumpkin White Chocolate Chip Cookies are soft, chewy, and packed with fall flavors! The pumpkin makes them moist, while the sweet white chocolate gives a lovely touch.
Who can resist the smell of freshly baked cookies? I always make a batch to share, but let’s be honest—I usually keep a few for myself! 🍪
They’re quick to whip up, perfect for cozy evenings! Enjoy them with a warm drink, and trust me, your taste buds will thank you!
Key Ingredients & Substitutions
Canned Pumpkin Puree: This is essential for the cookies’ moisture and flavor. You can also use homemade pumpkin puree if you prefer. Just be sure it’s thick enough, so it doesn’t make the dough too wet.
All-Purpose Flour: Standard flour works best, but if you need a gluten-free option, you can use a gluten-free all-purpose blend. Just check that it contains xanthan gum for proper binding.
White Chocolate Chips: I love the sweetness of white chocolate here, but you can substitute with dark chocolate chips if you prefer a richer taste. You could also use butterscotch chips for a unique twist!
Spices: The combination of cinnamon, nutmeg, ginger, and cloves adds a lovely fall fragrance. Feel free to adjust! If you’re not a fan of cloves, you can leave them out altogether.
How Do You Get the Perfect Cookie Texture?
The key to soft and chewy cookies lies in the mixing and baking process. Here are some steps to keep in mind:
- Be careful not to overmix the dough after adding dry ingredients; mixing just until combined helps keep them light.
- When baking, check for doneness around 10 minutes. They should look slightly underbaked in the center. They will continue to set as they cool.
- Let them cool on the baking sheet for a few minutes before transferring. This helps them firm up without getting hard.
With these tips, you’ll have delicious cookies that are perfect for sharing—or keeping all to yourself!
How to Make Pumpkin White Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup canned pumpkin puree
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups white chocolate chips (plus extra for topping)
Time Needed:
This recipe takes about 20 minutes to prep and around 12 minutes to bake. Once you factor in cooling time, expect to take about 40-45 minutes from start to finish before enjoying these delicious cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
First, heat your oven to 350°F (175°C). This ensures your cookies bake evenly.
2. Prepare Your Baking Sheets:
Line your baking sheets with parchment paper or use silicone baking mats. This prevents the cookies from sticking!
3. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. This helps distribute the leavening agents evenly in the dough. Set this bowl aside.
4. Cream the Butter and Sugars:
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using an electric mixer until the mixture is creamy and smooth.
5. Add Wet Ingredients:
Next, add the egg, vanilla extract, and pumpkin puree to the butter-sugar mixture. Beat until everything is well combined and smooth.
6. Combine Dry and Wet Mixtures:
Gradually add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are perfectly fine!
7. Mix in White Chocolate Chips:
Fold in the 1 1/2 cups of white chocolate chips into the cookie dough with a spatula until evenly distributed.
8. Scoop the Dough:
Scoop the dough by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches of space between each scoop. To make them look extra nice, you can press a few additional white chocolate chips on top of each cookie dough ball.
9. Bake Your Cookies:
Pop the baking sheets into your preheated oven and bake for about 10 to 12 minutes. Keep an eye on them—the edges should look set while the centers might still be soft. That’s perfect!
10. Cool and Enjoy:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your delightful pumpkin white chocolate chip cookies with a glass of milk or your favorite hot beverage!
These cookies combine the warm flavors of fall with the sweetness of white chocolate, making them irresistible! Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, just roast the pumpkin until tender, then blend until smooth. Make sure to drain any excess moisture to prevent the dough from becoming too wet.
How Can I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. You can also freeze them in a sealed bag for up to 3 months. Just thaw them at room temperature before enjoying!
What Can I Substitute for White Chocolate Chips?
If you want to switch it up, feel free to use semi-sweet or dark chocolate chips. You could also try butterscotch or peanut butter chips for an extra flavor twist!
How Do I Make These Cookies Healthier?
To make these cookies a bit healthier, consider substituting half the butter with applesauce. You could also reduce the sugar or use coconut sugar for a lower glycemic index option.