These Pumpkin White Chocolate Chip Cookies are the perfect fall treat! Soft and chewy, they blend the warm spices of pumpkin with sweet white chocolate bits.
Every bite is like a cozy hug from a blanket. I love how easy they are to whip up—just mix, scoop, and bake. You’ll want to share…but maybe keep a few for yourself! 🍪
Key Ingredients & Substitutions
Pumpkin Puree: Be sure to use plain pumpkin puree, not pumpkin pie filling, which has added sugar and spices. If you can’t find pumpkin, mashed ripe bananas or unsweetened applesauce can be good substitutes.
White Chocolate Chips: These add sweetness and creaminess. If you want a darker flavor, try semi-sweet chocolate chips or dark chocolate chunks instead.
Spices: Cinnamon and nutmeg are must-haves for that classic fall flavor. If you’re missing ginger or cloves, just skip them or use pumpkin pie spice as an all-in-one substitute.
Butter: I prefer unsalted butter for better control of the cookie’s saltiness. If you’re dairy-free, coconut oil or a vegan butter substitute works well too.
How Can I Ensure My Cookies Are Soft and Chewy?
The trick to soft and chewy pumpkin cookies is in the baking time and temperature. Baking them just until the edges are set will keep them soft inside. Here’s how:
- Preheat your oven properly and ensure it stays at 350°F (175°C) throughout baking.
- Check the cookies at the 12-minute mark. They should look slightly underbaked in the center.
- Let them cool on the baking sheet for a few minutes before transferring them to a rack. This helps them firm up without drying out.
Keeping an eye on them while they bake will make all the difference in texture!
How to Make Pumpkin White Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
For the Dry Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
For the Mix-Ins:
- 2 cups white chocolate chips
- Optional: coarse sea salt for sprinkling on top
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 12-15 minutes to bake. You’ll need a total of about 30 minutes to enjoy warm, soft cookies! Perfect for a cozy afternoon snack.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it heats, line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Cream the Butter and Sugars:
In a large bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes.
3. Add Pumpkin and Egg:
Next, beat in the pumpkin puree, egg, and vanilla extract until everything is well combined. It will be a lovely orange color!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, ginger, cloves). This helps to ensure even distribution of the leavening agents and spices.
5. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture. Mix just until combined to avoid overmixing, which could lead to tough cookies.
6. Fold in the White Chocolate Chips:
Now, gently fold in the white chocolate chips using a spatula or wooden spoon. Make sure they’re evenly distributed throughout the dough.
7. Scoop the Dough:
Scoop the dough by rounded tablespoons onto your prepared baking sheets. Make sure to leave about 2 inches of space between each dough ball.
8. Sprinkle with Sea Salt (Optional):
If desired, sprinkle a tiny pinch of coarse sea salt on top of each cookie dough ball. This adds a delicious contrast to the sweetness!
9. Bake the Cookies:
Place the baking sheets in the oven and bake for 12-15 minutes. You want the edges to be set while the centers remain soft. Don’t worry, they will firm up as they cool!
10. Cool and Enjoy:
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy these delightful cookies with a warm cup of tea or coffee!
11. Serve and Share:
These pumpkin white chocolate chip cookies are perfect for sharing with friends and family or keeping all to yourself. Enjoy each bite of deliciousness!
Can I Use Canned Pumpkin Instead of Fresh?
Absolutely! Canned pumpkin puree is perfect for this recipe. Just make sure it’s 100% pumpkin and not pumpkin pie filling, as the latter contains added sugars and spices.
How Can I Make These Cookies Gluten-Free?
You can substitute the all-purpose flour with a gluten-free flour blend. Be sure it’s a blend designed for baking that includes xanthan gum for better texture!
What Should I Do If My Dough Is Too Sticky?
If your dough feels a bit sticky, you can refrigerate it for about 30 minutes. Chilling helps the butter firm up, making it easier to scoop and shape the cookies.
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a sealed bag for up to 3 months. Just thaw at room temperature before enjoying!
