Go Back
To make pumpkin white chocolate chip cookies, you will need: - 1 cup pumpkin puree - 1 cup packed brown sugar - 1/2 cup granulated sugar - 1/2 cup unsalted butter, softened - 1 large egg - 1 teaspoon pure vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground ginger - 1/4 teaspoon ground nutmeg - 1/4 teaspoon salt - 1 cup white chocolate chips These simple ingredients create a rich and flavorful cookie. Each one plays a role, from the pumpkin puree that gives moisture to the spices that add warmth. You can make these cookies even better by adding ingredients like: - 1/2 cup chopped nuts (like walnuts or pecans) - 1/2 cup dried cranberries or raisins - A sprinkle of sea salt on top These add-ins can boost the taste and texture. They give a nice crunch or a sweet burst. If you need to swap some ingredients, here are good options: - Use applesauce instead of pumpkin puree for a lighter cookie. - Swap the brown sugar for coconut sugar if you want a different sweetness. - Replace white chocolate chips with dark chocolate chips for a richer flavor. These substitutions can change the taste while keeping the cookie fun and delicious. Experimenting is part of the joy of baking! Start by preheating your oven to 350°F (175°C). This step is key for even baking. Line a baking sheet with parchment paper. This keeps your cookies from sticking. Gather all your ingredients so you can work smoothly. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar. Use an electric mixer or a sturdy spatula. Mix until the blend is light and fluffy, which takes about 2-3 minutes. Next, add the pumpkin puree, egg, and vanilla extract. Mix until smooth and well combined. In a separate bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, ground ginger, nutmeg, and salt. Ensure these dry ingredients are mixed well. Gradually add the dry mix to the wet mixture. Stir gently but do not overmix. Overmixing can make your cookies tough. Finally, fold in the white chocolate chips until they are evenly spread throughout the dough. Scoop rounded balls of dough onto the prepared baking sheet. Space them about 2 inches apart. This allows room for spreading. Place the baking sheet in your preheated oven. Bake for 12-15 minutes. The edges should turn lightly golden. The centers may look a bit underbaked, but they will firm up as they cool. Once baked, remove the cookies from the oven. Let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy the warm, sweet aroma filling your kitchen. Each step is a part of making these delicious pumpkin white chocolate chip cookies! To make the best pumpkin white chocolate chip cookies, follow these tips: - Use fresh pumpkin puree. Canned is fine, but fresh offers more flavor. - Soften butter well. It should feel soft but not melted for easy mixing. - Measure flour correctly. Spoon it into the measuring cup and level it off. - Don't overmix the dough. Mix just until combined for light cookies. - Chill the dough. If time allows, chill for 30 minutes before baking. Avoid these common mistakes to ensure your cookies turn out great: - Skip the baking soda mistake. Make sure it’s fresh for proper rising. - Watch the baking time. Check cookies a minute early to avoid overbaking. - Use parchment paper. This prevents sticking and helps cookies bake evenly. - Space cookies well. Leave enough room between cookies to allow spreading. - Cool on a wire rack. This helps them stay soft and prevents sogginess. Make your cookies look as good as they taste with these ideas: - Use a themed platter. An autumn design adds charm to your display. - Dust with cinnamon. A sprinkle on top gives a warm touch. - Serve with a drink. Pair with warm apple cider or a latte for fun. - Add extra white chocolate. Place a small bowl of chips next to the cookies for style. - Include a tag. Write a fun note about the flavors for guests. {{image_4}} You can make these cookies even better by adding nuts or fruits. Try adding 1/2 cup of chopped pecans or walnuts for a nice crunch. If you prefer fruits, consider dried cranberries or raisins. They add a chewy texture and a burst of flavor. Just mix in the nuts or fruits when you add the white chocolate chips. Feel free to change the spices if you want a new twist. Instead of cinnamon, use pumpkin pie spice for a stronger flavor. You can also add a splash of maple syrup for sweetness. Another fun option is to use orange zest for a fresh, zesty kick. Experiment and find what you love! If you need a gluten-free version, swap the all-purpose flour for a gluten-free blend. Ensure the blend includes xanthan gum for the best texture. You can also try almond flour or coconut flour, but adjust the amounts. Remember, these flours absorb moisture differently, so you may need to add a bit more liquid to the dough. Enjoy your tasty cookies with no worries! To keep your pumpkin white chocolate chip cookies fresh, store them in an airtight container. This helps retain moisture and keeps cookies soft. You can layer the cookies with parchment paper to avoid sticking. Place the container in a cool, dry area. They will last up to one week this way. If you want to save cookies for later, freezing is a great option. First, let the cookies cool completely. Next, place them in a single layer on a baking sheet. Freeze for about an hour until solid. Then, transfer them to a freezer-safe bag. Remove as much air as possible and seal tightly. These cookies can last for up to three months in the freezer. When you’re ready to enjoy your cookies again, reheat them for the best taste. Preheat your oven to 350°F (175°C). Place the cookies on a baking sheet and heat for about 5-7 minutes. This warms them up and makes them soft again. You can also microwave them for 10-15 seconds if you’re short on time. Enjoy the warm, gooey goodness! You can use pumpkin pie filling, but it has added spices and sugar. This means your cookies may taste sweeter and spicier. If you choose to use it, cut back on the sugar in the recipe. Stick to pumpkin puree for a more controlled flavor. To make your cookies softer, try adding more pumpkin puree. This extra moisture helps keep the cookies chewy. You can also bake them for less time. Remove them when the edges are golden but the centers look soft. You can add nuts like pecans or walnuts for crunch. Dried cranberries or raisins also work well. For a unique twist, try adding a dash of maple syrup or a sprinkle of sea salt on top before baking. These cookies last about a week when stored in an airtight container. If you want them to last longer, freeze them. They can stay fresh for up to three months in the freezer. Just let them thaw before enjoying! This blog post covered all you need for great cookies. We reviewed the best ingredients, steps, and tips. I showed you flavor options and storage methods. Remember to try different add-ins and variations for fun flavors. Whether you bake for yourself or others, these cookies can bring joy. Keep these tips handy to make your baking easy and fun. Enjoy your cookie journey!

Pumpkin White Chocolate Chip Cookies

Indulge in the flavors of fall with these delightful Pumpkin White Chocolate Chip Cookies! Perfectly soft and chewy, these cookies blend rich pumpkin puree with sweet white chocolate chips for a treat that’s hard to resist. Easy to make in just 30 minutes, they are ideal for sharing at gatherings or cozy nights in. Click through to discover the full recipe and baking tips that will make your cookie experience unforgettable!
Print Recipe Pin Recipe

Ingredients
  

1 cup pumpkin puree

1 cup packed brown sugar

1/2 cup granulated sugar

1/2 cup unsalted butter, softened to room temperature

1 large egg

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1 cup white chocolate chips

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.

    In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Use an electric mixer or a sturdy spatula to cream the mixture together until it becomes light and fluffy—this should take about 2-3 minutes.

      Add the pumpkin puree, egg, and pure vanilla extract to the creamed mixture. Mix until all ingredients are thoroughly blended together and the mixture is smooth.

        In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt until everything is evenly distributed.

          Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined. Be cautious not to overmix as this may lead to denser cookies.

            Carefully fold in the white chocolate chips using a spatula until they are evenly distributed throughout the dough.

              Using a tablespoon or a cookie scoop, spoon rounded balls of dough onto the prepared baking sheet, making sure to leave about 2 inches of space between each ball to allow for spreading.

                Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges of the cookies are lightly golden. The centers may appear slightly underbaked; don't worry, they will firm up as they cool.

                  After baking, remove the cookies from the oven and allow them to cool on the baking sheet for approximately 5 minutes. Then, transfer them to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies

                      Presentation Tips: Present the cookies on a beautiful autumn-themed platter, and consider adding a light dusting of cinnamon on top for an inviting look. To enhance the visual appeal even further, include a small bowl of extra white chocolate chips alongside the cookies for an attractive and delicious garnish!