These Pumpkin White Chocolate Chip Cookies are a cozy treat! Soft, chewy, and filled with chunks of sweet white chocolate, they are perfect for fall.
Every bite gives you that warm pumpkin spice flavor, making it hard to eat just one. I love enjoying them with a cup of hot cocoa—it’s a match made in heaven!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for easy cooking. Make sure it’s not pumpkin pie filling, which has added sugars and spices. If you have fresh pumpkin, you can roast and puree it for a more robust flavor.
White Chocolate Chips: I love using good-quality white chocolate for the creamiest taste. If you’re not a fan, consider dark chocolate chips or even butterscotch chips as a flavorful alternative.
Butter: Unsalted butter keeps the cookie from being too salty. If you’re out of butter, coconut oil or a vegan butter substitute can work well, but they might slightly alter the texture.
Flours: All-purpose flour works best in this cookie. For a gluten-free option, you can try a 1:1 gluten-free flour blend, but make sure it has xanthan gum for best results.
How Do I Know When the Cookies Are Done Baking?
Baking these cookies can be tricky since they’re soft and chewy. The key is to watch the edges, which should be set and starting to turn golden brown. The tops may look soft, and that’s okay! They will firm up as they cool.
- Start checking for doneness at 12 minutes—every oven is a bit different.
- If the edges are firm and the center still looks a little soft, pull them out. Don’t worry if they look underbaked; they’ll continue to cook as they cool on the baking sheet.
- Let them rest on the sheet for 5 minutes before moving them to a wire rack to cool completely.
Delicious Pumpkin White Chocolate Chip Cookies
Ingredients You’ll Need:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 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
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 1/2 to 2 cups white chocolate chips
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and around 12-15 minutes to bake. Plus, allow an additional 5 minutes for cooling on the baking sheet. So, set aside about 30-35 minutes total, and you’ll have delightful cookies fresh from the oven to enjoy!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Get your baking sheets lined with parchment paper or silicone baking mats so the cookies don’t stick—this makes cleanup so much easier!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until all the spices and leaveners are well distributed. This step is essential to make sure your cookies are perfectly spiced and rise nicely.
3. Cream Butter and Sugars:
In a large bowl, use a hand mixer or stand mixer to cream the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. This usually takes about 2-3 minutes. The air you incorporate here helps give the cookies their lovely texture!
4. Add Egg and Vanilla:
Next, beat in the egg and vanilla extract until everything is well combined. This adds moisture and flavor to your cookie dough.
5. Stir in Pumpkin:
Then, stir in the pumpkin puree until it’s fully mixed in. This is what gives your cookies that delicious fall flavor!
6. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Be careful not to overmix; you want your cookies to stay soft.
7. Fold in White Chocolate Chips:
Now it’s time to fold in those sweet white chocolate chips! Make sure they’re evenly distributed throughout the dough for a burst of sweetness in every bite.
8. Shape the Cookies:
Using a tablespoon or a cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. They’ll spread a bit during baking!
9. Bake:
Place the cookies in your preheated oven and bake for 12-15 minutes. Keep an eye on them—you’re looking for the edges to be set while the tops still look soft. They will continue to cook a bit after you take them out!
10. Cool:
Once baked, allow the cookies to cool on the baking sheet for about 5 minutes. This helps them firm up before you transfer them to wire racks for further cooling.
11. Serve and Enjoy:
Once cool, your cookies are ready to devour! These pumpkin white chocolate chip cookies are perfect for cozy evenings, festive gatherings, or whenever you’re in the mood for a delicious treat. Enjoy!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! To do this, roast a small sugar pumpkin, scoop out the flesh, and blend it until smooth. Just make sure you measure out 1 cup of the pureed pumpkin to use in the recipe.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week.
Can I Freeze the Cookie Dough?
Absolutely! You can scoop the dough onto a baking sheet lined with parchment paper and freeze them until solid. Once frozen, transfer the cookie dough balls to a freezer-safe bag. They can be kept frozen for up to 3 months. Just bake them directly from the freezer, adding a couple of minutes to the baking time.
What Can I Substitute for White Chocolate Chips?
If you’re not a fan of white chocolate, feel free to substitute milk chocolate chips, dark chocolate chips, or even butterscotch chips for a different flavor. You can also mix in some nuts, like pecans or walnuts, for added texture!
