These Pumpkin White Chocolate Chip Cookies are soft, warm, and full of cozy autumn flavors. The sweet white chocolate adds a yummy twist to the classic pumpkin treat!
Baking these cookies fills the kitchen with a lovely smell. They’re perfect for sharing with friends, or you know, keeping all to yourself! I won’t tell! 😉
Key Ingredients & Substitutions
Pumpkin Puree: Make sure to use pure pumpkin puree instead of pumpkin pie filling. The filling has added spices and sugar, which can change the flavor. If you need a substitute, try applesauce for a different yet moist cookie.
White Chocolate Chips: I love using white chocolate for sweetness and creaminess. If you want a change, you could switch to semi-sweet chocolate chips or even dark chocolate for a richer flavor.
Spices: The blend of spices adds warmth to the cookies. If you’re missing any, just use pumpkin pie spice as a substitute. It simplifies things but still delivers that cozy taste!
How Do You Achieve Soft, Chewy Cookies?
The key to soft and chewy cookies is not to overbake them. When you see the edges set but the centers look a little soft, that’s your cue to take them out. They will continue to cook slightly on the baking sheet.
- Preheat your oven to 350°F (175°C) before baking.
- Keep an eye on the cookies when they bake. Aim for about 12 to 15 minutes, depending on your oven.
- Let them cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them firm up just the right amount!
How to Make Pumpkin White Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1 1/2 cups white chocolate chips
How Much Time Will You Need?
This delicious recipe takes about 15 minutes of preparation time. You’ll need an additional 12 to 15 minutes for baking. So, grab your apron and get ready for some yummy cookies that you can enjoy in about half an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This way, it’ll be nice and hot when we’re ready to bake! Line your baking sheets with parchment paper or silicone mats to prevent sticking.
2. Cream the Butter and Sugars:
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Use a hand mixer or a whisk to blend them together until the mixture is light and fluffy. This step is key for a nice texture!
3. Combine with Pumpkin:
Add in the pumpkin puree, egg, and vanilla extract. Beat everything together until it’s a smooth mixture. You want to make sure it’s well combined for the best flavor!
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and all your spices: cinnamon, nutmeg, ginger, and cloves. This ensures even distribution of the baking agents and spices.
5. Combine Wet and Dry Ingredients:
Gradually add your dry ingredient mixture into the wet ingredients. Mix just until combined. Remember, it’s okay if there are a few small lumps—you don’t want to overmix!
6. Add White Chocolate Chips:
Gently fold in the white chocolate chips into your batter. This adds a lovely sweetness and creaminess to your cookies!
7. Scoop the Dough:
Using a spoon or cookie scoop, drop tablespoons of dough onto the prepared baking sheets. Make sure to space them about 2 inches apart for spreading.
8. Bake the Cookies:
Pop them in the preheated oven and bake for about 12 to 15 minutes. The cookies are ready when the edges are set and the tops are slightly puffed but still soft in the center.
9. Cool Down:
Once they’re done, remove them from the oven and let the cookies cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely.
10. Enjoy!
Your soft and flavorful Pumpkin White Chocolate Chip Cookies are ready to be enjoyed. Serve them warm or store them in an airtight container for later. You can also share them with friends and family—they’re sure to love them!
Can I Use Canned Pumpkin Purée Instead of Fresh Pumpkin?
Absolutely! Canned pumpkin purée is a great time-saver and works wonderfully in this recipe. Just make sure it’s pure pumpkin and not pumpkin pie filling, as the latter contains added sugars and spices.
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 to keep them fresh longer, you can freeze them in a freezer-safe bag for up to 3 months. Just thaw at room temperature before enjoying!
Can I Substitute the White Chocolate Chips?
Yes! You can use semi-sweet or dark chocolate chips if you prefer. For a fun twist, try adding chopped nuts or other mix-ins like dried cranberries or butterscotch chips!
What If My Dough Is Too Sticky?
If your dough seems overly sticky, it could be due to the humidity or how the flour was measured. Try chilling the dough in the refrigerator for about 30 minutes, which helps with scooping and can improve the cookie texture. Just ensure you scoop the dough within the hour to prevent it from getting too cold!
