These Pumpkin Cranberry White Chocolate Cookies are soft, chewy, and bursting with flavor! The sweetness of white chocolate pairs perfectly with tart cranberries and cozy pumpkin spice.
Every bite feels like a warm hug from autumn! I love snacking on these with a cup of hot tea—it makes my day just a bit brighter! 🍂
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for consistency, but make sure it’s not pumpkin pie filling, as that has added sugar and spices. If you have fresh pumpkin, you can roast it and puree it yourself—just ensure it’s well-drained for the right texture.
Brown Sugar: Brown sugar adds a rich, molasses flavor. You can substitute it with white sugar, but you’ll miss out on that depth. If you’re looking for a healthier option, coconut sugar can also work well!
Dried Cranberries: These provide a nice tart contrast to the sweetness. If you don’t have them on hand, try using raisins or chopped dried cherries. Just keep in mind that those will change the flavor a bit.
White Chocolate Chips: While white chocolate adds a lovely sweetness, you can swap them for butterscotch chips, milk chocolate, or even dark chocolate for a more balanced taste. Each will give the cookies a different twist!
How Can You Get Perfectly Chewy Cookies?
To achieve that chewy texture in your cookies, focus on a couple of key techniques:
- Don’t overmix the dough after adding the dry ingredients. A gentle stir just until combined will keep them soft.
- Use room temperature butter. It should be soft enough to create air pockets when creamed with sugar, leading to a lighter texture.
- Don’t skip the cooling step on the baking sheet! This helps set the cookies and maintain their chewiness.
With these tips, your Pumpkin Cranberry White Chocolate Cookies will be a tasty treat that truly celebrates the flavors of fall!
How to Make Pumpkin Cranberry White Chocolate Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup packed brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
For the Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
For the Mix-ins:
- 1 cup dried cranberries
- 1 cup white chocolate chips
How Much Time Will You Need?
This delightful cookie recipe takes about 15 minutes for preparation and 10-12 minutes for baking, so overall, you’ll be looking at roughly 30 minutes from start to finish. After baking, make sure to allow time for cooling – about 5 minutes on the baking sheet and then another 10-15 minutes on a wire rack. Total time, including cooling, is around 45-50 minutes.
Step-by-Step Instructions:
1. Prepping the Oven and Baking Sheet:
Start by preheating your oven to 350°F (175°C). While it’s warming up, grab a baking sheet and line it with parchment paper or a silicone baking mat. This prevents the cookies from sticking and makes cleanup super easy!
2. Creaming the Butter and Sugar:
In a large mixing bowl, combine the softened butter and brown sugar. Use a hand mixer or a sturdy spoon to cream them together until the mixture is light and fluffy. This airiness will help your cookies rise and be soft!
3. Mixing in the Wet Ingredients:
Once your butter and sugar are ready, beat in the egg until well incorporated. Then stir in the pumpkin puree and vanilla extract. Mix until everything is smooth and combined.
4. Whisking the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice. This will ensure even distribution of the leavening agents and spices when combined with the wet ingredients.
5. Combining Wet and Dry Ingredients:
Slowly add the dry ingredients to the pumpkin mixture, using a spatula or wooden spoon to stir gently. Mix just until everything is combined—be careful not to overmix, as this can lead to tougher cookies!
6. Adding the Cranberries and White Chocolate:
Now it’s time to fold in those delicious dried cranberries and white chocolate chips. Use a spatula to ensure they are evenly dispersed throughout the cookie dough.
7. Scooping the Dough:
Using a tablespoon or cookie scoop, drop rounded scoops of dough onto the lined baking sheet. Make sure to space them about 2 inches apart so they have room to spread as they bake.
8. Baking the Cookies:
Place your baking sheet in the preheated oven and bake for 10-12 minutes. Keep an eye on them; the cookies are done when they’re set and lightly golden around the edges.
9. Cooling the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely—this helps them firm up so they’re perfect to eat!
10. Enjoy:
Now it’s time to enjoy your cozy, delicious Pumpkin Cranberry White Chocolate Cookies! They’re perfect for snacking or sharing with friends and family over a warm drink.
These cookies are a delightful treat, capturing the essence of fall with their unique blend of flavors. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just make sure to roast it and purée it until smooth. Drain any excess moisture to ensure the right consistency for your cookies.
Can I Substitute Other Types of Chocolate?
Absolutely! While white chocolate gives a sweet touch, you can substitute it with milk chocolate or dark chocolate chips. Each will create a different flavor profile, but they’ll all be delicious!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, you can freeze them for up to 3 months. Just thaw at room temperature when you’re ready to enjoy them!
What If My Dough Is Too Sticky?
If your dough feels too sticky, try chilling it in the refrigerator for about 30 minutes. This will help firm it up and make it easier to scoop onto the baking sheet.
