These Pumpkin White Chocolate Chip Cookies are a cozy treat that blends sweet pumpkin with creamy chocolate. They’re soft, chewy, and perfect for any fall gathering!
Making these cookies feels like a warm hug in the kitchen. I love how the smell fills the house, making everyone wonder what’s baking. Just watch out—they disappear fast! 😄
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for convenience and consistency. If you prefer fresh, cook and puree your own pumpkin. Just make sure it’s not the spiced pie filling, which can alter the taste!
Butter: Unsalted butter allows you to control the saltiness of your cookies. If you’re in a pinch, coconut oil or margarine can be good substitutes, though texture may vary slightly.
Brown Sugar: Light brown sugar adds moisture and a slight caramel flavor. You can swap it for granulated sugar or even dark brown sugar for a richer taste. Just remember that dark brown will deepen the flavor a bit more!
Spices: The blend of cinnamon, ginger, and nutmeg creates that classic fall flavor. Feel free to sprinkle in some cloves or allspice if you like a bolder taste!
White Chocolate Chips: While I love white chocolate, feel free to use dark chocolate or semi-sweet chips for a different flavor profile. You could even add nuts or dried fruit for some texture!
How Do I Ensure My Cookies Are Soft and Chewy?
To achieve the perfect texture for your cookies, focus on the mixing and baking times. Cream the sugars and butter well for a light batter, but don’t overmix once you add the flour. Overmixing can make them tough. Also, taking them out of the oven while they’re still slightly soft in the middle will keep them chewy as they cool—don’t skip that cooling step!
- Mix butter and sugars until fluffy, about 2-3 minutes.
- Don’t overmix after adding flour; mix just until combined.
- Check cookies at 12 minutes; if edges are set but the center looks a bit underbaked, they’re ready!
- Cool them for a few minutes before moving to racks. This allows them to firm up slightly.
How to Make Pumpkin White Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar (plus extra for rolling)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 cup white chocolate chips (plus extra for topping, optional)
How Much Time Will You Need?
This cookie recipe will take about 20 minutes of prep time and an additional 12-15 minutes of baking time. You’ll have delightful cookies ready to enjoy in less than an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly. Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
2. Cream the Butter and Sugars:
In a large bowl, combine the softened butter, light brown sugar, and granulated sugar. Use a mixer to cream them together until the mixture becomes light and fluffy—this usually takes about 2-3 minutes.
3. Add Egg, Pumpkin, and Vanilla:
Next, beat in the egg until it’s well combined. Then, mix in the pumpkin puree and vanilla extract, making sure everything is mixed together smoothly.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. This helps to evenly distribute the baking ingredients and spices.
5. Mix Dry Ingredients with Wet Ingredients:
Gradually add the dry mixture to the wet mixture, gently mixing until just combined. Be careful not to overmix, as this could make your cookies tough.
6. Fold in White Chocolate Chips:
Carefully fold in the white chocolate chips. If you want to add some for topping, set a few aside for later!
7. Scoop and Shape the Cookies:
Using a tablespoon, scoop out the dough and roll it into balls. Roll each dough ball in granulated sugar to give your cookies a slight crunch when baked. Place them on the prepared baking sheet about 2 inches apart.
8. Add Extra Chocolate Chips:
If you saved some white chocolate chips, press a few onto the tops of your cookie dough balls for an added touch of sweetness!
9. Bake the Cookies:
Put the baking sheet in the preheated oven and bake for 12-15 minutes. The edges should be set while the center remains soft. This will keep your cookies chewy!
10. Cool and Serve:
Let the cookies cool on the baking sheet for about 5 minutes. This will help them firm up a bit. Then, move them to a wire rack to cool completely.
11. Enjoy:
Once cooled, grab a cookie (or two) and enjoy the delicious blend of pumpkin flavor with sweet white chocolate. Perfect with a cup of tea or coffee!
These cookies are not only a treat for your taste buds but also bring the delightful essence of fall into your kitchen. Enjoy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just roast a pumpkin, scoop out the flesh, and puree it until smooth. Make sure to drain any excess liquid as it can alter the cookie’s texture.
How Should I Store Leftover Cookies?
Store 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 bag and they’ll keep for about 2 months.
What If My Batter Is Too Sticky?
If your batter is too sticky, it might be because of too much pumpkin puree. You can add a little extra flour, a tablespoon at a time, until it reaches a manageable consistency. Just be careful not to over-mix!
Can I Make These Cookies Vegan?
Yes! To make them vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water), and use vegan butter or coconut oil in place of regular butter. Ensure your white chocolate chips are dairy-free as well!