These Pumpkin Cranberry White Chocolate Cookies are a tasty treat! Soft and chewy, they mix the warmth of pumpkin with tart cranberries and sweet white chocolate bits.
What’s better than that? Every bite is like a fall hug for your taste buds! I love making these during the holidays to share with friends—everyone goes nuts for them!
Key Ingredients & Substitutions
Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling, for the best flavor. You can substitute it with mashed butternut squash if you don’t have pumpkin on hand.
Dried Cranberries: You can substitute dried cranberries with raisins or even chopped dried cherries for a different twist. Both add a nice tartness!
White Chocolate Chips: If you prefer dark chocolate, feel free to swap white chocolate chips with dark or semi-sweet chocolate chips. The richness pairs well with the pumpkin flavor!
Spices: If you don’t have all the spices, using pumpkin pie spice can be a great shortcut! Just add about 2-3 teaspoons instead of individual spices.
How Can I Make Sure My Cookies Stay Soft and Chewy?
To keep your cookies soft and chewy, there are a few key points to remember:
- Do not overbake! The cookies should be lightly golden on the edges but soft in the center.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack. This helps them set perfectly!
- Make sure your butter is softened, not melted. Softened butter adds to the cookie’s texture, keeping them fluffy.
- If you want to enhance chewiness, consider chilling your dough for about 30 minutes before baking.
Delicious Pumpkin Cranberry White Chocolate Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 2 tsp vanilla extract
For the Dry Ingredients:
- 3 cups (375g) all-purpose flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
For the Mix-Ins:
- 1 cup dried cranberries
- 1 1/2 cups white chocolate chips
Time Estimate:
This delightful cookie recipe will take about 15 minutes to prepare, plus an additional 12-15 minutes for baking. Overall, you’re looking at about 30 minutes to whip up a batch of these delicious cookies!
Step-by-Step Instructions:
1. Preheat and Prepare
Start by preheating your oven to 350°F (175°C). While that heats up, line your baking sheets with parchment paper or silicone mats to prevent sticking. This ensures easy cleanup too!
2. Cream the Butter and Sugars
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Using a mixer, cream these together until the mixture is light and fluffy. This step is key to getting those wonderfully soft cookies!
3. Combine Wet Ingredients
Next, add the pumpkin puree, egg, and vanilla extract to the butter mixture. Mix everything together until it is well combined and smooth. You’ll love the aroma of pumpkin as you mix!
4. Whisk the Dry Ingredients
In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This blend of spices will give a warm flavor to your cookies.
5. Mix Dry Ingredients into Wet Ingredients
Gradually add the dry ingredients to the pumpkin mixture, stirring gently until everything is just combined. Be careful not to over mix as it can make the cookies tough!
6. Add Cranberries and Chocolate
Now it’s time to fold in the dried cranberries and white chocolate chips. A spatula works great for this so you can evenly distribute those tasty bits throughout your dough.
7. Scoop and Bake
Scoop generous spoonfuls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. This allows room for spreading while they bake. Pop them in the oven!
8. Bake and Cool
Bake the cookies for about 12-15 minutes. Keep an eye on them! They should be set around the edges but still soft in the middle. Once they’re done, remove them from the oven, and allow them to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
9. Enjoy!
Dig into these scrumptious cookies while they’re still warm or store them in an airtight container for later. Each cookie will be a delightful bite of pumpkin, tart cranberry, and decadent white chocolate. Enjoy every bite!
Can I Use Canned Pumpkin Instead of Fresh?
Absolutely! Canned pumpkin puree is perfect for this recipe and makes it super easy. Just make sure to choose pure pumpkin puree, not pumpkin pie filling.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh longer, you can freeze them for up to 3 months. Just make sure they’re completely cooled before freezing!
What Can I Use Instead of White Chocolate Chips?
If you prefer a different flavor, you can easily substitute white chocolate chips with dark or semi-sweet chocolate chips. You could also try using chopped nuts or toffee bits for some extra crunch!
Can I Make These Cookies Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free baking blend. Just make sure it’s a 1:1 replacement blend that works well for cookies!
