These Pumpkin Cranberry White Chocolate Cookies are a sweet treat full of fall flavors! They combine soft pumpkin dough with tart cranberries and creamy white chocolate bits.
Fun fact: these cookies are perfect for sharing or keeping all to yourself! I love having them with a warm cup of coffee. Who can resist that? ☕️
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is super convenient, but you can make your own by roasting fresh pumpkin and pureeing it. Just make sure it’s not pumpkin pie filling!
Baking Powder & Baking Soda: Both help the cookies rise. If you’re out of baking soda, just use 1 teaspoon more baking powder. They work together to create a nice texture.
Spices: The combo of cinnamon, nutmeg, ginger, and cloves gives a warm flavor. Don’t have all of them? Stick with cinnamon, or use a pumpkin pie spice blend as a substitute.
Butter: Unsalted butter is ideal for controlling salt levels. Replace it with coconut oil or margarine if you prefer a dairy-free option.
White Chocolate Chips: If you’re not a fan, milk or dark chocolate chips work just as well. You could even use chopped nuts for a different texture.
What’s the Best Way to Mix the Dough?
Proper mixing is key to achieving soft and tender cookies. Here are some tips:
- Make sure the butter is softened at room temperature for easier creaming with sugars.
- Cream the butter and sugars until light and fluffy, which can take about 3-5 minutes with a mixer.
- Add the egg and pumpkin puree, mixing just until combined to avoid overmixing, which can lead to tough cookies.
- Gradually mix in the flour mixture—stop mixing as soon as you don’t see any dry flour!
By following these steps, your cookies will turn out perfectly soft and full of flavor!
How to Make Pumpkin Cranberry White Chocolate Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup canned pumpkin puree
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Mix-Ins:
- 1 1/2 cups white chocolate chips (plus extra for topping)
- 1 cup dried cranberries
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 15 minutes to bake. Add a few extra minutes for cooling, and you will have lovely cookies ready in about 45 minutes!
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheets:
First, preheat your oven to 350°F (175°C). While it’s heating up, line your baking sheets with parchment paper or silicone mats. This makes for easy cleanup later!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices: cinnamon, nutmeg, ginger, and cloves. This will ensure everything is evenly mixed. Set this bowl aside for now.
3. Cream the Butter and Sugars:
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter with the granulated sugar and brown sugar until the mixture is light and fluffy. This usually takes about 3-5 minutes.
4. Add Egg and Pumpkin:
Now, add the large egg and vanilla extract to your butter-sugar mixture and beat well until combined. Then, mix in the canned pumpkin puree until it’s all smooth.
5. Combine Wet and Dry Ingredients:
Gradually add your flour mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix; stop as soon as you don’t see any dry flour!
6. Fold in the White Chocolate and Cranberries:
Gently fold in the white chocolate chips and dried cranberries until evenly distributed throughout the dough.
7. Scoop the Dough:
Using a cookie scoop or a tablespoon, drop balls of dough onto the lined baking sheets, spacing them about 2 inches apart. For a finishing touch, press a few extra white chocolate chips into the tops of the dough balls.
8. Bake:
Place the baking sheets in the preheated oven and bake the cookies for 12-15 minutes. The edges should start to set, and the tops should be lightly golden.
9. Cool the Cookies:
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up a bit!
10. Enjoy!
Your soft, delicious Pumpkin Cranberry White Chocolate Cookies are ready to be enjoyed! These cookies are a wonderful treat to share during fall and holiday gatherings—full of flavor, sweetness, and a hint of tartness!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! Just roast a small pumpkin, scoop out the flesh, and blend it until smooth to make your own pumpkin puree. Aim for about 1 cup of puree, making sure it’s not too watery.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 4 days. If you want them to last longer, consider freezing them! Place cookies in a single layer in a freezer-safe container for up to 3 months.
Can I Substitute Other Types of Chocolate?
Yes! You can use milk chocolate or dark chocolate chips instead of white chocolate if you prefer. Chopped chocolate bars or nuts can also add a nice texture and flavor to the cookies.
How Can I Make These Cookies Gluten-Free?
To make gluten-free cookies, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. It should work just as well, giving you deliciously moist cookies without gluten!
