These pumpkin white chocolate chip cookies are soft, chewy, and packed with cozy flavors. The blend of pumpkin and sweet white chocolate makes each bite feel like a warm hug!
Trust me, they disappear fast at home—and you might catch me sneaking a few from the jar! 🍪 I love enjoying them with a cup of hot cocoa for a perfect treat!
Key Ingredients & Substitutions
Pumpkin Puree: This ingredient adds moisture and flavor. If canned pumpkin isn’t available, you can use homemade pumpkin puree by roasting and blending fresh pumpkin. Just make sure to drain any excess liquid!
White Chocolate Chips: I love using white chocolate for its sweetness! If you want a richer flavor, try using semi-sweet chocolate chips or even dark chocolate. You could also use butterscotch chips for a yummy twist!
Spices: The blend of spices adds warmth to the cookies. Feel free to adjust the spices based on your taste. If you don’t have ground cloves, you can skip it or replace it with more cinnamon or nutmeg for a spicier kick.
Flour: All-purpose flour works like a charm! If you need a gluten-free option, a 1:1 gluten-free flour blend can work well in this recipe.
How Do You Ensure Your Cookies Stay Soft and Chewy?
The key to soft and chewy cookies lies in a few important techniques. Follow these tips to get the perfect texture!
- Don’t overmix the dough! Mix just until combined to keep the cookies soft.
- Using brown sugar in addition to granulated sugar can help retain moisture, making them chewier. Consider swapping some granulated sugar for brown sugar!
- Chill your dough for about 30 minutes before baking. This helps the cookies maintain their shape while baking.
- Keep an eye on the baking time. Take them out when the edges are just set. They’ll finish cooking on the cooling rack!
With these tips and ingredient choices, your pumpkin white chocolate chip cookies will be soft, delicious, and a hit with anyone who tries them!
How to Make Delicious Pumpkin White Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookies:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/2 cup canned pumpkin puree
- 1 1/2 cups all-purpose flour
- 1 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 (optional)
- 1 cup white chocolate chips, plus extra for topping
- Coarse sugar or sparkling sugar, for sprinkling on top (optional)
Time Needed:
This delicious pumpkin white chocolate chip cookie recipe takes about 15 minutes to prep and only 10-12 minutes to bake. You’ll need to allow an additional 5 minutes for cooling on the baking sheet before transferring them to a wire rack. In total, you can expect about 30-35 minutes from start to finish before enjoying these delightful treats!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it’s heating, line your baking sheets with parchment paper or silicone baking mats to prevent sticking. This will make cleanup a breeze!
2. Cream the Butter and Sugar:
In a large mixing bowl, use a mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes.
3. Mix in the Wet Ingredients:
Add in the egg and pumpkin puree to the bowl. Mix until everything is well combined and you have a smooth mixture.
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves (if using). This helps to evenly distribute the leavening agents and spices.
5. Merge the Mixtures:
Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make your cookies tough!
6. Add the White Chocolate Chips:
Fold in the white chocolate chips. These will add a delightful sweetness and creaminess to your cookies!
7. Portion the Dough:
Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. This gives them room to spread while baking.
8. Add Toppings:
For an extra sweet touch, press a few additional white chocolate chips onto the tops of the cookie dough balls. If you like a bit of sparkle, you can also sprinkle some coarse sugar on top.
9. Bake the Cookies:
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the cookies are slightly puffed. They should still look a bit soft in the middle!
10. 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 the cookies to a wire rack to cool completely. This will keep them nice and chewy!
11. Serve and Enjoy!
Now that your cookies are cool, it’s time to enjoy them! Serve these soft, chewy pumpkin white chocolate chip cookies with a glass of milk or a cup of coffee. They are sure to be a hit!
These cookies will have a lovely warm orange-brown hue, and they’ll be generously studded with white chocolate chips. The touch of coarse sugar on top adds a delightful sparkle. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree as long as you cook and blend it until smooth. Just make sure to drain any excess moisture to avoid making the cookies too wet.
How Can I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. To keep them fresh and soft, you can place a slice of bread in the container to help retain moisture.
Can I Freeze These Cookies?
Yes! To freeze, arrange the baked cookies in a single layer on a baking sheet and freeze until solid. Then transfer them to a zip-top freezer bag. They can be frozen for up to 3 months. Let them thaw at room temperature before enjoying!
What Can I Substitute for White Chocolate Chips?
If white chocolate isn’t your favorite, try using semi-sweet or dark chocolate chips for a different flavor. You could also consider using butterscotch chips for a lovely caramel touch!
