These Pumpkin White Chocolate Chip Cookies are soft and chewy, filled with the cozy flavors of pumpkin and warm spices. They come together quickly, making them perfect for any fall treat!
Honestly, these cookies are like little hugs in every bite! I can never make enough—friends and family gobble them up! Pair them with a cup of tea for a cozy afternoon. ☕️
Key Ingredients & Substitutions
Pumpkin Puree: Using canned pumpkin puree is key, as it’s smooth and contains just pumpkin. If you can’t find it, you can make your own by roasting and pureeing fresh pumpkin, but canned is super convenient!
White Chocolate Chips: I love the sweetness they add, but if you’re not a fan, you could try dark or semi-sweet chocolate chips instead. You could also use chopped nuts for a nice crunch!
Butter: Unsalted butter is perfect for controlling the salt in the recipe. If you prefer, you can substitute with coconut oil or vegan butter for a dairy-free option.
Spices: The combination of cinnamon, nutmeg, and ginger gives these cookies their warm flavor. If you want a slight twist, pumpkin pie spice can be used instead—it’s a mix of these spices!
How Do You Make Sure Your Cookies Turn Out Soft and Chewy?
To get those perfectly soft and chewy cookies, focus on the mixing and baking times. Don’t overmix your dough once you’ve added the flour—mix just until combined to avoid tough cookies.
- Ensure the butter is softened but not melted; this helps with the texture.
- Use a cookie scoop to keep your portions uniform—this ensures they bake evenly.
- Take them out of the oven when they look slightly underbaked; they will continue to cook while cooling on the baking sheet.
Pumpkin White Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 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 cup white chocolate chips (plus extra for topping)
How Much Time Will You Need?
This delicious cookie recipe will take about 15 minutes to prepare and 12 to 15 minutes to bake, plus some time for cooling. So, you can expect these delightful treats to be ready in around 30 minutes, perfect for an afternoon snack or a cozy night in.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by turning your oven to 350°F (175°C). Let it preheat while you prepare the cookie dough. Line two baking sheets with parchment paper to prevent sticking.
2. Cream the Sugars and Butter:
In a large mixing bowl, put the softened butter, granulated sugar, and brown sugar. Using an electric mixer or a whisk, mix everything together until it’s light, fluffy, and well blended. This step adds air and makes your cookies nice and soft!
3. Add Pumpkin and Egg:
Now, crack the egg into the bowl, and add the pumpkin puree and vanilla extract. Mix everything together until it’s combined smoothly. The pumpkin will give the cookies a lovely flavor and color!
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. This ensures the baking agents are evenly distributed throughout the flour.
5. Mix Wet and Dry Ingredients:
Gradually add the dry mixture to the wet pumpkin mixture. Stir gently until everything is just combined. Be careful not to overmix, or your cookies might turn out tough!
6. Fold in the Chocolate Chips:
Gently fold in the white chocolate chips, making sure they’re mixed throughout the dough. You want that delightful chocolatey goodness in every bite!
7. Scoop the Dough:
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets. Make sure to leave about 2 inches of space between each ball, as they will spread while baking.
8. Add Extra Chocolate Chips:
For a pretty finish, press a few extra white chocolate chips into the tops of each dough ball. This gives them a lovely appearance when they come out of the oven!
9. Bake the Cookies:
Place the baking sheets in the oven and let them bake for about 12 to 15 minutes. Keep an eye on them—you’re looking for lightly browned edges and set centers.
10. Cool and Enjoy:
Once done, take the cookies out of the oven and let them cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. Enjoy your delicious cookies with a glass of milk or a warm drink!
These Pumpkin White Chocolate Chip Cookies are a splendid treat for fall or any day you need a little comfort in cookie form. Enjoy every bite!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes, you can! Just make sure to cook and puree the pumpkin until smooth. You’ll need about 2 cups of fresh pumpkin to replace 1 cup of canned puree, as it tends to have more moisture.
What Should I Do if My Dough is Too Sticky?
If your dough feels too sticky, don’t worry! You can add a little more flour, a tablespoon at a time, until it reaches a workable consistency. Just be careful not to add too much, or the cookies may become tough!
Can I Make These Cookies Gluten-Free?
Absolutely! To make gluten-free cookies, substitute all-purpose flour with a gluten-free flour blend that is designed for baking. Make sure it contains xanthan gum for the best texture!
How Should I Store Leftovers?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze them in a sealed container for up to 3 months. Just thaw them at room temperature before enjoying!
