These Pumpkin Cranberry White Chocolate Cookies are a yummy treat! They blend soft pumpkin, sweet white chocolate, and tart cranberries for a fantastic flavor.
Every bite feels like a hug! I like to make a big batch and share them with friends because they always ask for more. Enjoy them with a cozy drink on a fall day!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is easiest for this recipe. If you’re feeling adventurous, you can make your own by roasting and blending fresh pumpkin. Just make sure it’s smooth and well-drained!
Sugar: Granulated sugar gives these cookies sweetness. You can substitute with brown sugar for added moisture and a hint of caramel flavor. Honey or maple syrup can also work if you adjust the wet ingredients.
Dried Cranberries: They’re tart and complement the sweetness of the white chocolate. If you prefer, you can use chopped dried cherries, raisins, or even chocolate chips instead!
White Chocolate Chips: These add a creamy richness. You could replace them with dark chocolate chips for a contrast in flavor, or try butterscotch chips if you want something different.
How Do I Make Sure My Cookies Are Soft and Chewy?
To achieve that perfect soft and chewy texture, focus on these steps:
- Ensure your butter is just softened, not melted. Creaming it with sugar allows air to incorporate, making your cookies lighter.
- Don’t over-mix once you add the flour. This keeps the cookies from becoming tough.
- Keep an eye on baking time. Remove the cookies when they’re just set; they’ll continue to cook slightly on the baking sheet.
Also, consider chilling the dough for 30 minutes before baking. This helps them maintain shape and enhances the flavor!
How to Make Pumpkin Cranberry White Chocolate Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
For the Dry Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves (optional)
For the Mix-Ins:
- 1 cup white chocolate chips
- 1/2 cup dried cranberries
Time Needed:
This delicious recipe takes about 15 minutes to prepare and 12-15 minutes for baking, totaling around 30 minutes to enjoy fresh cookies. Make sure to allow some cooling time before serving!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Cream the Butter and Sugar:
In a large mixing bowl, take your softened butter and granulated sugar. Use a mixer or a sturdy spoon to cream them together until the mixture is light and fluffy. This helps create a nice, soft texture in the cookies.
3. Add the Pumpkin and Egg:
Next, add the canned pumpkin puree, large egg, and vanilla extract to your butter-sugar mixture. Stir them together until fully combined. You want it to be smooth and creamy!
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and spices: cinnamon, nutmeg, ginger, and cloves. This mixture adds flavor and the right texture to the cookies.
5. Mix Dry and Wet Ingredients:
Slowly add the dry ingredients to the wet mixture, stirring until just combined. It’s important not to over-mix to keep your cookies soft and tender.
6. Fold in the Goodies:
Now it’s time to add the sweet white chocolate chips and dried cranberries. Gently fold them into the dough for an even distribution without breaking the chips!
7. Scoop the Dough:
Using a cookie scoop or a tablespoon, drop rounded tablespoons of dough onto your prepared baking sheet, leaving about 2 inches of space between each cookie.
8. Bake the Cookies:
Pop the baking sheet into the preheated oven and bake for 12-15 minutes. Keep an eye on them, as you want the edges to be lightly browned but the center should still look a bit soft.
9. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Enjoy!
Now that you’ve made these delightful cookies, grab a cup of tea or coffee, and enjoy your warm Pumpkin Cranberry White Chocolate Cookies! Share with friends or keep them all to yourself—it’s up to you!
This recipe yields approximately 24 cookies, making it perfect for fall gatherings or a cozy night in!
Can I Use Fresh Pumpkin Instead of Canned?
Yes! If you prefer fresh pumpkin, roast a pumpkin until tender, scoop out the flesh, and blend it until smooth. Just make sure to drain any excess moisture for the right consistency.
Can I Substitute Other Types of Chocolate?
Absolutely! While white chocolate adds sweetness, you can use semisweet or dark chocolate chips for a richer flavor. Adjust the amount of sugar if the chocolate is particularly sweet.
How Should I Store These Cookies?
Store your cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them! Just layer cookies between parchment paper and place them in a freezer-safe bag for up to 3 months.
Can I Omit the Dried Cranberries?
Yes, feel free to leave out the cranberries if you prefer. You can also replace them with other mix-ins like chopped nuts or dried cherries for variety!
