These Pumpkin Cranberry White Chocolate Cookies are soft, chewy, and packed with fall flavors. The pumpkin adds moisture, while the cranberry gives a lovely tartness and the white chocolate sweetens every bite!
Every time I bake these, my kitchen smells like a cozy autumn day. I recommend enjoying them fresh out of the oven with a glass of milk—pure happiness in cookie form! 🍪🥛
Key Ingredients & Substitutions
Pumpkin Puree: Always use pure pumpkin puree and not pumpkin pie filling. The filling has added sugars and spices that can alter the cookie’s flavor. If pumpkin isn’t available, you can substitute with mashed sweet potato or even applesauce for a slightly different taste.
Dried Cranberries: I love the tartness of cranberries, but if you’re looking for something different, you might try dried cherries or raisins. For a sweeter cookie, go with chocolate chips or even butterscotch chips instead!
White Chocolate Chips: These add a creamy touch. If you want to lower the sweetness, dark or semi-sweet chocolate chips would be great. For a nutty flavor, consider using chopped pecans or walnuts instead.
How Do You Ensure Your Cookies Stay Soft and Chewy?
To keep these cookies soft and chewy, there are a couple of tricks to try out. First, don’t overmix the dough once you add the dry ingredients. Just stir until everything is barely combined.
- Using room temperature ingredients, especially that softened butter, makes a big difference. It helps with creating a nice texture.
- Also, be careful not to bake them too long. You want the cookies to still look a bit underbaked when you take them out—let them continue cooking on the baking sheet.
These simple pointers will help your cookies be perfectly delicious every time! Enjoy your baking!
How to Make Pumpkin Cranberry White Chocolate Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup pumpkin puree (not pumpkin pie filling)
- 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
- 1 tablespoon pumpkin pie spice (or a mix of cinnamon, ginger, nutmeg, and cloves)
- 1 cup dried cranberries
- 1 cup white chocolate chips
How Much Time Will You Need?
This cookie recipe takes about 15 minutes of prep time and 12-15 minutes of baking time. Including the cooling time, you should set aside around 30-35 minutes to get these delightful cookies ready for enjoying!
Step-by-Step Instructions:
1. Preheat and Prepare the Baking Sheets:
Start by preheating your oven to 350°F (175°C). While that’s heating up, take a moment to line your baking sheets with parchment paper or silicone baking mats. This helps prevent the cookies from sticking.
2. Cream the Butters and Sugars:
In a large bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Using a hand mixer or a whisk, cream these together until the mixture is light and fluffy. This should take about 2-3 minutes.
3. Mix in the Wet Ingredients:
Next, add the pumpkin puree, egg, and vanilla extract to the butter-sugar mixture. Beat everything together until it’s smooth and well combined. It should be a lovely, vibrant orange color!
4. Combine the Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice. This step adds air into your dry ingredients, making the cookies nice and light.
5. Bring It All Together:
Gradually add the dry mixture into the wet ingredients. Stir gently until just combined; it’s okay if a few flour pockets remain—don’t overmix! Just as it comes together is perfect.
6. Add the Cranberries and Chocolate Chips:
Now, fold in the dried cranberries and white chocolate chips. Make sure they’re evenly distributed so every bite has a delicious mix of flavors!
7. Scoop and Bake:
Using a tablespoon or cookie scoop, drop the dough onto the prepared baking sheets. Space them about 2 inches apart to allow for spreading during baking.
8. Time to Bake:
Place the cookies in the oven and bake for 12-15 minutes. You’ll know they’re ready when the edges are set and lightly golden. They may look a bit soft in the center—don’t worry, they’ll firm up as they cool!
9. Cooling:
Once baked, remove them from the oven and let the cookies cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
10. Enjoy!
Now, serve your delicious Pumpkin Cranberry White Chocolate Cookies and enjoy every delightful and soft bite!
These cookies are perfect for cozy fall days, with the pumpkin adding moisture and the cranberries bringing that lovely tartness, all balanced by the sweet white chocolate. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! If you’re using fresh pumpkin, make sure to roast it until soft, then blend it until smooth. Just be sure to measure out one cup once it’s prepared, and let it cool before adding it to the mixture!
Can I Substitute the White Chocolate Chips?
Yes! If you’re not a fan of white chocolate, you can easily replace them with dark or semi-sweet chocolate chips for a richer flavor. You could also opt for nut pieces if you prefer a crunchier texture.
How Should Leftovers Be Stored?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them in a sealed bag for up to 2 months. Just thaw them at room temperature when you’re ready to enjoy!
What’s the Best Way to Ensure Soft Cookies?
To keep your cookies soft, be careful not to overbake them. They should look a little underdone when you take them out of the oven. Additionally, using room temperature butter and not compacting the dough can help maintain that delightful chewy texture!
