These Pumpkin Cranberry White Chocolate Cookies are a delicious treat! They combine soft pumpkin dough with tart cranberries and sweet white chocolate chips for the perfect bite.
Whenever I bake these cookies, the warm smell fills my kitchen, and it’s hard to resist sneaking one before they cool. They’re great for sharing or just enjoying with a cup of tea! ☕🍪
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is easy to use, but make sure it’s pure pumpkin and not pumpkin pie filling. You can also use homemade pumpkin puree if you want! Just roast or steam fresh pumpkins, then mash until smooth.
Dried Cranberries: These add a nice tartness. If you prefer, you can swap them for other dried fruits like raisins or chopped dried cherries. Just keep in mind the flavor profile they’ll bring.
White Chocolate Chips: I love using quality white chocolate chips for their creamy taste. If you want a twist, you could use dark chocolate or milk chocolate chips instead for a different flavor.
Spices: The mix of cinnamon, nutmeg, and cloves is fantastic, but feel free to adjust the amounts based on your taste. If you don’t have cloves, a little extra cinnamon works as a good substitute.
How Do I Ensure My Cookies Turn Out Soft and Chewy?
To achieve soft and chewy cookies, it’s key to measure your flour correctly. Use the spoon-and-level method to avoid too much flour. When mixing the ingredients, stop as soon as everything is combined, and don’t overmix the dough.
- Using room temperature butter makes it easier to cream with the sugars, creating a nice texture.
- Chill the dough for 30 minutes if you want thicker cookies. This helps them spread less while baking.
- Be careful not to overbake! Pull them out when the edges are set but the centers still look a bit soft. They will continue to firm up as they cool.
Pumpkin Cranberry White Chocolate Cookies
Ingredients You’ll Need:
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 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
- 1/4 teaspoon ground cloves
- 1 cup dried cranberries
- 1 to 1 1/2 cups white chocolate chips
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and 11-14 minutes of baking time, plus around 5 minutes for cooling on the baking sheet. In total, you’ll be enjoying these delicious cookies in about 30-40 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures the cookies bake evenly. While your oven is heating, prepare your baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking.
2. Cream the Butters and Sugars:
In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Use a hand mixer or stand mixer to beat them together until the mixture is light and fluffy. This usually takes about 2-3 minutes!
3. Combine Wet Ingredients:
Next, add in the egg, pumpkin puree, and vanilla extract. Mix everything well until it’s smooth and fully combined.
4. Prepare the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This step helps to evenly distribute the dry ingredients before adding them to the wet mixture.
5. Combine Wet and Dry Ingredients:
Gradually add the flour mixture into the pumpkin mixture, mixing just until combined. Be careful not to overmix, as this can result in tough cookies.
6. Add Cranberries and Chocolate Chips:
Gently fold in the dried cranberries and white chocolate chips with a spatula until they’re evenly distributed throughout the dough.
7. Scoop and Place on Baking Sheets:
Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches of space between each cookie.
8. Bake Them Up:
Place the baking sheets in the oven and bake for 11-14 minutes, or until the edges of the cookies are set and they are slightly golden. Keep an eye on them, as baking times may vary slightly based on your oven.
9. 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 these delightful cookies that are perfectly spiced and filled with goodies!
With their soft texture and the delightful combination of pumpkin, tart cranberries, and sweet white chocolate, these cookies are sure to be a hit! Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can make your own pumpkin puree by roasting or steaming fresh pumpkins, then mashing or blending until smooth. Just remember to measure out 1 cup for this recipe!
What Can I Substitute for Dried Cranberries?
If you want tomix things up, you can swap dried cranberries for other dried fruits, like raisins or chopped dried apricots. Just keep in mind the flavor will change slightly!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a labeled zip-top bag for up to 3 months. Just thaw them at room temperature before enjoying!
Can I Add Nuts to This Recipe?
Yes, feel free to add nuts like walnuts or pecans for added crunch! Just be sure to chop them coarsely and fold them in with the cranberries and chocolate chips.
