These Pumpkin White Chocolate Chip Cookies are soft, sweet, and packed with fall flavors! The combination of pumpkin and creamy white chocolate makes every bite a treat.
Whenever I bake these, I can’t help but sneak a few warm ones right off the tray. Who can resist that ooey-gooey goodness? Plus, they make your kitchen smell amazing!
I love how easy they are to whip up! Just mix, scoop, and bake. Perfect for sharing or keeping all to yourself—no judgment here! 😉
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the show! Canned pumpkin puree is convenient and works best for this recipe. If you want to use fresh pumpkin, just make sure it’s fully cooked and pureed until smooth. Sweet potato puree is a great substitute too!
White Chocolate Chips: I love using high-quality white chocolate chips because they add sweetness and creaminess. If you’re not a fan, you can swap them out for dark chocolate chips or even butterscotch chips for a different flavor.
Spices: This recipe calls for cinnamon, nutmeg, and cloves for that warm fall flavor. If you prefer, you can use pumpkin pie spice instead for added convenience—about 2-3 teaspoons should suffice.
Butter: Unsalted butter brings richness to these cookies. If you only have salted butter, just reduce the added salt to a pinch.
How Do I Ensure My Cookies Are Soft and Chewy?
To achieve that perfect soft and chewy texture, pay close attention to the mixing and baking process. Here are some tips:
- Don’t overmix the dough once you add the dry ingredients. Mix just until combined to avoid tough cookies.
- Oven temperatures can vary. Keep an eye on them while baking; they should be set at the edges but soft in the center.
- Let them cool slightly on the baking sheet before transferring them to a wire rack. This helps them maintain their soft texture.
Follow these steps, and you’ll end up with delicious cookies that are sure to impress!
How to Make Pumpkin White Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 cups white chocolate chips
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation and 12-14 minutes of baking time. Including cooling time, expect to spend around 30-40 minutes until those delicious cookies are ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, line your baking sheets with parchment paper. This will help prevent the cookies from sticking.
2. Cream the Butter and Sugars:
In a large bowl, mix together the softened butter, granulated sugar, and brown sugar using a hand mixer or a whisk. Blend until the mixture is light and fluffy, which should take about 2-3 minutes. This step is important to create a nice texture!
3. Add Pumpkin and Egg:
Next, beat in the pumpkin puree, egg, and vanilla extract. Mix until everything is smooth and well combined. You’ll love how fragrant the pumpkin makes the mixture!
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This helps evenly distribute the baking ingredients and spices throughout the flour.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture. Stir gently with a spatula or spoon just until combined—be careful not to overmix this dough, or your cookies might be tough!
6. Fold in the Chocolate Chips:
Gently fold in the white chocolate chips until they’re evenly mixed into the dough. These will melt slightly as the cookies bake, making them extra delicious!
7. Scoop and Space Out the Dough:
Using a cookie scoop or a tablespoon, drop rounded tablespoons of dough onto the prepared baking sheets. Make sure to space them about 2 inches apart since they will spread out while baking.
8. Bake the Cookies:
Place the baking sheets in the oven and bake for 12-14 minutes. The cookies should be set at the edges but still soft in the center. Remember, they’ll continue to cook a little on the baking sheet after being removed from the oven!
9. Cool Before Transferring:
After baking, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This helps them firm up a bit so they don’t break while transferring.
10. Enjoy!
Finally, transfer the cookies to a wire rack to cool completely. Serve them warm or at room temperature and enjoy your cozy, pumpkin-flavored treats!
Can I Use Canned Pumpkin Instead of Fresh Pumpkin?
Absolutely! Canned pumpkin puree is convenient and works perfectly for this recipe. Just make sure to get 100% pure pumpkin, not the spiced filling mix.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can refrigerate them for up to a week or freeze for up to 3 months.
Can I Substitute the White Chocolate Chips?
Yes, you can! Feel free to use dark chocolate chips, milk chocolate chips, or even butterscotch chips if you prefer a different flavor profile.
Can I Use Gluten-Free Flour in This Recipe?
Definitely! You can use a gluten-free all-purpose flour blend, but be sure to check for added ingredients like xanthan gum that help mimic the texture of regular flour. The cookies should still turn out great!
