These Pumpkin White Chocolate Chip Cookies are soft, sweet, and perfect for fall. With the warm flavor of pumpkin and creamy white chocolate, they are simply delicious!
Every bite feels like a cozy hug! I love making these when the leaves change. They smell amazing while baking, and it’s hard to resist sneaking a few before they’re cool!
Key Ingredients & Substitutions
Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling. If fresh pumpkin is available, you can roast and blend it as a substitute. I personally love using canned puree for its convenience, but fresh adds a nice touch!
Butter: Unsalted butter is best here because it allows you to control the salt level. If you’re out of butter, you can substitute with coconut oil or margarine, but the flavor might slightly change.
White Chocolate Chips: While white chocolate adds creaminess, you can swap it for dark or semi-sweet chocolate chips if you prefer a richer taste. You could also use butterscotch chips for a fun twist!
Spices: The spices add warmth and depth to the cookies. If you don’t have ground cloves, just skip it or use allspice as a substitution. Feel free to customize based on your spice preferences!
How Do You Create Soft and Chewy Cookies?
To achieve soft and chewy cookies, it’s crucial to monitor mixing and baking times carefully. Overmixing the dough can lead to tougher cookies while underbaking them just slightly will keep them soft. Here’s how:
- Beat the butter and sugars until fluffy, then gently mix in the pumpkin and egg.
- When combining dry and wet ingredients, mix until just combined to avoid tough cookies.
- Remove cookies when they’re slightly underbaked – they’ll continue to cook on the sheet.
Remember, cooling the cookies on the baking sheet keeps them soft as they set. Happy baking!
Delicious Pumpkin White Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
For the Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
For the Mix-Ins:
- 1 1/2 cups white chocolate chips, plus extra for topping
How Much Time Will You Need?
From start to finish, you will need about 30 minutes for preparation and baking, plus an additional 5 minutes for cooling. This recipe will yield around 24 cookies, perfect for sharing or enjoying with your favorite beverage!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). This ensures a perfect baking temperature right from the start. Line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Cream the Butter and Sugars:
In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Use a hand mixer or a whisk to beat the mixture until it’s creamy and fluffy, about 2-3 minutes. This step incorporates air into the batter, which helps your cookies stay soft.
3. Mix in the Wet Ingredients:
Add the pumpkin puree, egg, and vanilla extract to the butter and sugar mixture. Beat everything together until it’s well combined and smooth. The pumpkin gives the cookies their wonderful flavor and moisture!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, ginger, and cloves). This mixes the leavening agents and spices uniformly, ensuring even flavor throughout your cookies.
5. Mix Everything Together:
Gradually add the dry ingredients to the wet pumpkin mixture. Stir gently until just combined. Be careful not to overmix; this keeps your cookies tender!
6. Add the White Chocolate Chips:
Fold the white chocolate chips into the dough, making sure they are evenly distributed. If desired, reserve some chips to place on top of the cookies before baking for an appealing look.
7. Shape the Cookies:
Using a cookie scoop or tablespoon, drop dough balls (about 2 tablespoons each) onto your prepared baking sheets, leaving about 2 inches of space between each scoop. Press a few extra white chocolate chips on top of each cookie if you saved some for decoration!
8. Bake the Cookies:
Bake in your preheated oven for 12-15 minutes, or until the edges are set and lightly golden. Keep an eye on them—the centers should remain soft for the best texture.
9. Cool Before Enjoying:
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. After they have slightly hardened, transfer them to a wire rack to cool completely.
10. Serve and Enjoy!
Enjoy these soft, flavorful cookies with a glass of milk, a warm beverage, or on their own! They’re perfect for fall and sure to delight anyone who tries them!
Happy baking!
Can I Use Canned Pumpkin Instead of Fresh?
Absolutely! Canned pumpkin puree is a convenient and perfect substitute for fresh. Just make sure to choose plain pumpkin puree, not the spiced pumpkin pie filling.
What Can I Substitute for White Chocolate Chips?
If you prefer a different flavor, you can swap white chocolate chips for dark or semi-sweet chocolate chips. You could also use butterscotch or peanut butter chips for a fun twist!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container for up to 3 months.
Can I Make These Cookies Gluten-Free?
Yes! You can use a gluten-free all-purpose flour blend in place of regular flour. Just make sure it includes xanthan gum, or add some to help with cookie structure!