These Pumpkin Cranberry White Chocolate Cookies are soft, chewy, and full of fall flavors! They mix sweet white chocolate with tangy cranberries and warm pumpkin spices.
Every bite feels like a cozy hug! I love baking these when the leaves change. They make great snacks or dessert for gatherings—just watch them disappear! 🍂🍪
Key Ingredients & Substitutions
Butter: Unsalted butter gives the best control over saltiness. If you’re dairy-free, you can use coconut oil or a dairy-free butter substitute for a similar texture.
Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, which has added sugars and spices. If you don’t have pumpkin, unsweetened applesauce works in a pinch but will change the flavor slightly.
Brown Sugar: While brown sugar adds moisture, you can substitute with granulated sugar if that’s what you have on hand. Just consider adding a bit of molasses (1 tablespoon) for flavor.
White Chocolate Chips: I love the creamy sweetness of white chocolate, but you can swap them with dark or semi-sweet chocolate chips if you prefer a richer taste. You can even go nutty with some chopped nuts!
Dried Cranberries: For a twist, try dried cherries or raisins instead. They both offer a unique flavor that complements pumpkin nicely!
How Do I Ensure My Cookies Stay Soft and Chewy?
The key to keeping these cookies soft is not to overbake them. You want the edges firm but the centers soft. Here’s how to nail it every time:
- Check the cookies at the 10-minute mark. If they puff up and the edges look set, pull them out even if they seem undercooked in the center—it will continue cooking as they cool.
- Let them sit on the baking sheet for a few minutes. This helps them firm up without drying out.
- Make sure to store them in an airtight container at room temperature to keep them moist.
Trust me, these little tips will help you create the perfect soft and chewy cookies every time!
How to Make Pumpkin Cranberry White Chocolate Cookies
Ingredients You’ll Need:
For The Cookie Dough:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
For The Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
For The Add-Ins:
- 1 cup white chocolate chips or chunks
- 1 cup dried cranberries
How Much Time Will You Need?
This delicious recipe will take about 15 minutes to prepare and about 10-12 minutes to bake. After baking, allow about 5 minutes for cooling on the baking sheet. In total, you’re looking at around 30 minutes from start to finish before you can enjoy these yummy cookies!
Step-by-Step Instructions:
1. Preheat and Prepare:
First things first—preheat your oven to 350°F (175°C). While that heats up, line a couple of baking sheets with parchment paper or silicone baking mats. This will keep your cookies from sticking!
2. Cream the Butter and Sugar:
In a large mixing bowl, add the softened butter and brown sugar. Using a mixer or a whisk, cream them together until the mixture is smooth and creamy. This helps to incorporate air, making your cookies light and fluffy.
3. Mix in the Wet Ingredients:
Next, add the pumpkin puree, egg, and vanilla extract to the butter and sugar mixture. Beat everything together until it’s well combined—you want a nice, smooth batter.
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, salt, and all the lovely spices: cinnamon, ginger, nutmeg, and cloves. This ensures the spices are evenly distributed throughout your cookies.
5. Bring it All Together:
Gradually add the dry ingredients to the wet mixture, mixing just until combined. It’s important not to overmix—you want your cookies to stay soft!
6. Add the Chocolate and Cranberries:
Now it’s time to fold in the delicious white chocolate chips and tart cranberries. Use a spatula to gently incorporate them into the dough evenly.
7. Scoop the Cookies:
Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto your prepared baking sheets. Make sure to space them about 2 inches apart so they have room to spread while baking.
8. Bake the Cookies:
Pop the baking sheets into your preheated oven and bake for 10-12 minutes. The edges should be set, but the centers will look a little soft—that’s perfect!
9. Cool Down:
Once baked, take the cookies out of the oven and let them cool on the baking sheet for about 5 minutes. This helps them firm up a bit before you move them.
10. Enjoy!
Transfer the cookies to a wire rack to cool completely. Now, you can enjoy your soft and chewy Pumpkin Cranberry White Chocolate Cookies with a glass of milk or your favorite warm beverage. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! If using fresh pumpkin, make sure to roast it first until soft, then puree until smooth. You’ll need about 1/2 cup for this recipe. Just remember to drain excess moisture to avoid a soggy dough!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them by placing them in a single layer, then transferring to a freezer-safe bag. They’ll last up to 3 months. Just thaw them at room temperature when you’re ready to enjoy!
Can I Make These Cookies Gluten-Free?
Yes! You can easily substitute the all-purpose flour with a 1:1 gluten-free baking flour. Just be sure it contains a binder, like xanthan gum, to help achieve the right texture!
What Can I Substitute for White Chocolate Chips?
If you’re not a fan of white chocolate, feel free to use semi-sweet or dark chocolate chips instead. You could also experiment with butterscotch or even peanut butter chips for a unique twist!
