These Pumpkin White Chocolate Chip Cookies are soft, chewy, and packed with cozy fall flavors. The blend of pumpkin and sweet white chocolate makes every bite delightful!
These cookies are perfect for sharing with friends or just enjoying with a warm cup of tea. I love how easy they are to whip up—no fuss, just yummy cookies!
Key Ingredients & Substitutions
Pumpkin Puree: Use pure pumpkin puree (not pie filling) for the best flavor. If you can’t find it, homemade puree is an easy alternative: just bake a pumpkin, scoop the flesh, and blend until smooth.
White Chocolate Chips: I love using regular white chocolate chips, but you can substitute them with butterscotch chips or even dark chocolate if you want a richer flavor.
Spices: The combination of cinnamon, ginger, nutmeg, and cloves gives these cookies a warm taste. If you don’t have all the spices, a pumpkin pie spice blend can work in place of individual spices.
Butter: Unsalted butter is best for controlling the salt level. If you’re dairy-free, try using coconut oil or a vegan butter substitute.
How Can I Get My Cookies to be Soft and Chewy?
To achieve that soft and chewy texture, there are a couple of key points to keep in mind. First, don’t overmix the dough after adding the flour. This keeps the cookies tender.
- Make sure to scoop the dough onto the baking sheets while it’s slightly chilled. Chill it in the fridge for 30 minutes if you have extra time.
- Be careful not to overbake! Cookies should look slightly underdone in the center; they will continue to bake on the sheets as they cool.
- Let them rest on the baking sheets for a few minutes before transferring to a wire rack. This helps them set without becoming hard.
How to Make Pumpkin White Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 ½ cups white chocolate chips
How Much Time Will You Need?
This delightful cookie recipe will take about 15 minutes to prepare and around 12-15 minutes to bake, making your total time approximately 30 minutes. You’ll get about 2 dozen scrumptious cookies, perfect for sharing or enjoying all on your own!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). While the oven heats up, line your baking sheets with parchment paper or silicone mats. This ensures your cookies won’t stick and makes for easy cleanup!
2. Cream the Butters and Sugars:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. Beat the mixture using an electric mixer until it becomes light and fluffy—this should take about 2-3 minutes. This step helps create a nice, tender cookie!
3. Add Pumpkin and Egg:
Next, beat in the pumpkin puree, the egg, and the vanilla extract. Mix until everything is well combined and you have a smooth mixture. It might look a bit different from regular cookie dough due to the pumpkin, but that’s okay!
4. Mix the Dry Ingredients:
In another bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This ensures the spices and baking soda are evenly distributed throughout your cookies.
5. Combine Wet and Dry Mixtures:
Gradually add the dry mixture to the wet mixture. Mix it just until combined—that’s when you’ll want to stop mixing! Overmixing can make your cookies tougher, and we want them soft and chewy!
6. Add White Chocolate Chips:
Gently fold in the white chocolate chips with a spatula or wooden spoon. Each cookie will be packed with delicious chocolaty goodness!
7. Scoop the Dough:
Using a cookie scoop or a tablespoon, drop rounded balls of dough onto your prepared baking sheets, making sure to leave about 2 inches of space between each cookie.
8. Bake Them Up:
Bake in the preheated oven for 12-15 minutes. You’ll know they’re done when the edges are set and the tops are slightly golden, but the centers may still look soft. This is perfect for that chewy texture!
9. Cool Before Serving:
Allow the cookies to cool on the baking sheet for about 5 minutes. After that, carefully transfer them to a wire rack to cool completely. This lets them finish cooking without getting too hard.
10. Enjoy!
Now it’s time to enjoy your homemade pumpkin white chocolate chip cookies! Serve them warm with a glass of milk, your favorite tea, or just by themselves as a delightful treat!
Can I Use Canned Pumpkin Puree?
Absolutely! Canned pumpkin puree works perfectly for this recipe. Just be sure to choose plain pumpkin puree and not pumpkin pie filling, which contains added sugars and spices.
What Should I Do If My Dough is Too Sticky?
If your cookie dough seems overly sticky, you can add a little extra flour, a tablespoon at a time, until it reaches a more workable consistency. Chilling the dough in the refrigerator for about 30 minutes can also help firm it up.
Can These Cookies Be Made Gluten-Free?
Yes! You can substitute all-purpose flour with a 1:1 gluten-free flour blend. Just make sure to check that the blend contains xanthan gum to help with texture.
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 fresh even longer, you can freeze them in a freezer-safe bag for up to 3 months. Just let them thaw at room temperature before enjoying!
