These Pumpkin White Chocolate Chip Cookies are soft, chewy, and packed with fall flavors! The sweet white chocolate pairs perfectly with the warm pumpkin spice, making them a real treat.
Making these cookies is a breeze! I love the smell of pumpkin spice wafting through my kitchen. They disappear fast, so I often hide a few for myself. 🍪🤫
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin works great and is super convenient. If you prefer, you can use homemade pumpkin puree. Just roast a sugar pumpkin and blend it until smooth.
Butter: Use unsalted butter for control over salt levels. If you’re dairy-free, a plant-based butter or coconut oil can work as a substitute.
White Chocolate Chips: I love the sweetness of white chocolate here, but you can swap it with dark chocolate, milk chocolate, or even butterscotch chips if you prefer a different flavor.
Spices: The blend of cinnamon, nutmeg, ginger, and cloves gives the cookies their warm flavor. If you’re out of something, you can use pumpkin pie spice as an all-in-one substitute.
How Do I Achieve Soft and Chewy Cookies?
For soft, chewy cookies, pay attention to the baking time! Here’s how:
- Don’t overmix after adding the flour. Overmixing can toughen the cookies.
- Pull them out when the edges are set but the center looks slightly soft. They will continue to bake on the sheet.
- Let them cool on the baking sheet for a few minutes before transferring them. This helps avoid breakage.
Trust me, if you follow these tips, you’ll have a batch of cookies that are soft, chewy, and absolutely delicious!
How to Make Pumpkin White Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup pumpkin puree (canned or homemade)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup (2 sticks) unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
For the Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
For the Mix-Ins:
- 1 1/2 cups white chocolate chips
- Coarse sugar for sprinkling (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 10-12 minutes to bake, plus cooling time. So, you can have a delicious batch of cookies ready in about 30-40 minutes! Perfect for sharing or enjoying with a cozy drink.
Step-by-Step Instructions:
1. Prep Your Oven and Baking Sheets:
First, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats. This will prevent the cookies from sticking, making cleanup a breeze.
2. Cream the Butters and Sugars:
In a large mixing bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This will help create a great texture in the cookies.
3. Add Pumpkin and Wet Ingredients:
Beat in the pumpkin puree, egg, and vanilla extract until everything is well combined. This adds moisture and pumpkin flavor to your cookies.
4. Whisk the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and spices (cinnamon, nutmeg, ginger, cloves). This will ensure your cookies rise properly and are flavorful.
5. Mix it All Together:
Gradually add the dry ingredients to the wet mixture. Mix just until combined (don’t overmix!). Then, gently fold in the white chocolate chips until they are evenly distributed in the dough.
6. Scoop the Dough:
Scoop cookie dough using a tablespoon or a cookie scoop onto the prepared baking sheets, spacing them about 2 inches apart. This helps them spread evenly while baking.
7. Add Toppings:
If you want to make your cookies even prettier, press a few extra white chocolate chips on top of each cookie and sprinkle lightly with coarse sugar.
8. Bake the Cookies:
Bake in the preheated oven for 10-12 minutes or until the edges are set but the centers still look soft. Be careful not to overbake, as you want them to remain chewy!
9. Cool and Enjoy:
Let the cookies cool on the baking sheet for about 5 minutes. This allows them to firm up before transferring to a wire rack to cool completely. Enjoy your soft, chewy pumpkin white chocolate chip cookies with a glass of milk or your favorite hot beverage!
Perfect for fall, these cookies are a delicious treat that everyone will love!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree. Simply roast a sugar pumpkin, scoop out the flesh, and blend it until smooth. Make sure to drain any excess water to avoid a soggy cookie dough.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for longer storage; just place them in a freezer-safe container. Thaw at room temperature before enjoying!
What If I Don’t Have All the Spices?
No worries! If you’re missing some spices, you can use ready-made pumpkin pie spice as a substitute. Use about 2 teaspoons to replace all the individual spices in the recipe.
Can I Make These Cookies Vegan?
Yes! Substitute the butter with a plant-based butter and replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water, let it sit for a few minutes to thicken). The cookies will still be delicious!
