These Pumpkin White Chocolate Chip Cookies are a tasty treat with a soft, chewy texture. The pumpkin adds a lovely fall flavor, while the white chocolate chips bring sweetness and creaminess!
Making these cookies is so fun, and oh boy, the smell is amazing! I love adding a sprinkle of cinnamon for extra warmth. Perfect with a cozy sweater and a cup of tea! 🍂
Key Ingredients & Substitutions
Canned Pumpkin Puree: This is the star of the show! If you have fresh pumpkin, you could make your own puree. Just roast and blend it, but canned is quicker and saves you time!
Unsalted Butter: I always prefer using unsalted butter to control the saltiness of the cookies. If you’re out of butter, coconut oil or vegetable shortening works as a substitute.
Brown Sugar: It gives the cookies moisture and a lovely caramel flavor. If you need to, you can substitute white sugar, but your cookies might miss some depth.
White Chocolate Chips: These add sweetness, but feel free to swap them for dark chocolate or even milk chocolate chips for a different taste. You can also omit them if you prefer a simpler cookie.
How Can You Achieve the Perfect Cookie Texture?
Getting the right texture can be tricky, but it’s key for these cookies! The goal is a soft and chewy center with slightly crispy edges. Here’s how:
- Don’t skip the creaming of butter and sugar; it incorporates air for fluffiness!
- Take care not to overmix the dough once you add the flour. This helps keep the cookies tender.
- Bake until just firm around the edges. They might look soft when you take them out, but they will continue to set as they cool.
How to Make Pumpkin White Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 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 (optional)
- 1 1/2 cups white chocolate chips
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and around 10-12 minutes to bake. After baking, let the cookies cool for an extra 5 minutes on the baking sheet before transferring them to a rack. You can expect about 30 minutes total from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line your baking sheets with parchment paper or silicone mats to prevent sticking.
2. Cream the Butter and Sugar:
In a large mixing bowl, use a hand mixer or whisk to cream together the softened butter and brown sugar. Mix until the mixture is light and fluffy, which should take about 2-3 minutes.
3. Add the Wet Ingredients:
Now, add the egg, pumpkin puree, and vanilla extract to the butter and sugar mixture. Beat everything together until it’s well combined and smooth.
4. Whisk Together the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and optionally, the ground cloves. This helps to ensure that all your dry ingredients are mixed well and ready to incorporate.
5. Combine Wet and Dry Mixtures:
Gradually add the dry mixture to the wet mixture, stirring gently. Just mix until everything is combined—you don’t want to overmix, or your cookies may become tough!
6. Fold in the White Chocolate Chips:
Gently fold in the white chocolate chips, making sure they are evenly distributed throughout the cookie dough.
7. Scoop the Dough:
Using a tablespoon or cookie scoop, drop balls of dough onto your prepared baking sheets. Make sure to leave about 2 inches of space between each ball so they have room to spread while baking.
8. Bake the Cookies:
Place the baking sheets in the preheated oven and bake for 10-12 minutes. The edges should be set but the centers will still look soft, which is perfect for a chewy cookie!
9. Cool the Cookies:
Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. This will help them firm up a little bit. Then transfer them to wire racks to cool completely.
10. Enjoy!
Now that your cookies are cool, it’s time to dig in! Serve your soft, pumpkin-spiced cookies with white chocolate chips to friends and family or enjoy them as a delightful treat just for you!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, roast it in the oven until soft, then blend it into a puree. Just make sure to measure out 1 cup for the recipe.
How to 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 in an airtight container for up to 3 months.
Can I Substitute the White Chocolate Chips?
Yes! Feel free to swap white chocolate chips for dark or milk chocolate chips, or even butterscotch chips for a twist. You can also omit them entirely for a simpler pumpkin cookie.
What if My Dough is Too Sticky?
If your dough seems too sticky, try chilling it in the refrigerator for about 30 minutes. This will help firm it up for easier handling! You can also sprinkle a little flour on your hands while scooping the dough.
