These Pumpkin White Chocolate Chip Cookies are soft, sweet, and full of cozy fall flavors. They mix pumpkin puree with creamy white chocolate for a tasty treat!
I love how easy they are to make. Just scoop, bake, and enjoy! They’re perfect for sharing or keeping all to yourself. Seriously, who can resist a warm cookie? 🍪
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for convenience. Avoid pumpkin pie filling, as it has added spices and sugars. If fresh pumpkin is available, you can roast and puree it for a homemade touch!
White Chocolate Chips: Traditional white chocolate chips are great here. For a twist, you might try using dark chocolate chips or even butterscotch chips. They bring a different but delicious flavor contrast!
Spices: Ground cinnamon, nutmeg, and ginger create that warm fall flavor. If you don’t have all three, using pumpkin pie spice instead works fine, as it’s a blend of these spices. Just adjust the amount to taste!
Flour: All-purpose flour is ideal, but if you’re gluten-free, try a gluten-free all-purpose blend. The cookies may have a slightly different texture but will still be delicious!
How Do I Achieve Soft and Chewy Cookies?
Getting that perfect soft and chewy texture requires a few simple steps. First, don’t overmix the dough once the dry ingredients are added; this keeps the cookies tender.
- Pay attention to your baking time. Start checking at 12 minutes; the edges should be set but the centers might look a bit underbaked.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a rack. This helps them firm up without drying out.
- Store in an airtight container for added softness. They’ll keep well for several days, if they last that long!
Pumpkin White Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 cup white chocolate chips (plus extra for topping if desired)
- Optional: coarse sugar for sprinkling on top
How Much Time Will You Need?
This delightful cookie recipe takes about 15 minutes of prep time and another 12-15 minutes of baking time. You’ll need a little time for cooling as well, but the wait is totally worth it!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly. While it’s heating up, line a baking sheet with parchment paper or use a silicone baking mat to prevent sticking.
2. Cream the Butter and Sugars:
In a large bowl, use a mixer to beat the softened butter, granulated sugar, and brown sugar together until the mixture is creamy and well combined. This step is important for fluffiness!
3. Add Egg and Pumpkin:
Next, mix in the egg, pumpkin puree, and vanilla extract. Stir until everything is nice and smooth. The pumpkin adds moisture and flavor to the cookies!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This ensures all the dry ingredients are evenly distributed.
5. Mix Dry and Wet Ingredients:
Gradually add your dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix; it’s okay if there are a few small lumps!
6. Fold in Chocolate Chips:
Now it’s time to add the white chocolate chips. Gently fold them into the dough until they’re evenly spread throughout.
7. Scoop the Cookies:
Using a cookie scoop or a spoon, drop dollops of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. Flatten each ball slightly with your hand or the back of a spoon since the dough is a bit soft.
8. Add Toppings:
If you want, press a few extra white chocolate chips on top of each cookie and sprinkle them with coarse sugar for a little extra sparkle.
9. Bake the Cookies:
Bake your cookies in the preheated oven for 12-15 minutes. Keep an eye on them! You want the edges to look set, and if you gently touch the center, it should spring back slightly.
10. Cool Down:
Once baked, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up while still warm.
11. Enjoy!
Your soft, cakey Pumpkin White Chocolate Chip Cookies are ready to be enjoyed! They’re perfect warm or at room temperature, and they make a great treat any time of year, especially during the fall. Enjoy the deliciousness!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can! If you prefer fresh pumpkin, roast and puree it until smooth. Just make sure to use the same amount as in the recipe, about 1 cup of fresh pumpkin puree.
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! Just place them in a freezer-safe container with parchment paper between layers to prevent sticking.
Can I Replace White Chocolate Chips with Another Type?
Absolutely! You can swap white chocolate chips for semi-sweet chocolate chips, dark chocolate, or even butterscotch chips for a different flavor. Just be aware that the sweetness level may change slightly.
Why Are My Cookies Flattening During Baking?
If your cookies are spreading too much, it might be due to soft butter or not enough flour. Make sure your butter is softened but not melted. Also, if your dough feels too sticky, add a little more flour, a tablespoon at a time, until it’s a manageable consistency.
