These Pumpkin Cranberry White Chocolate Cookies are soft, chewy, and packed with warm flavors. The mix of pumpkin, sweet cranberries, and creamy white chocolate makes each bite a treat!
I love how these cookies fill the kitchen with a cozy scent while baking. Plus, they’re perfect for sharing or just enjoying with a warm drink. Who can resist that? 😊
Key Ingredients & Substitutions
Canned Pumpkin: For best results, use unsweetened canned pumpkin, which gives a rich flavor. If you’re feeling adventurous, you can use homemade pumpkin puree, just make sure to drain any excess moisture.
White Chocolate Chips: While white chocolate is a classic in this recipe, you might try dark or milk chocolate chips for a different twist. You can even use chopped chocolate bars for a chunkier texture!
Dried Cranberries: If you’re not a fan of cranberries, dried cherries or raisins can be great substitutes. You could also go for a mix of dried fruits for extra variety!
Spices: The spices give these cookies warmth. Feel free to adjust or swap them out. Adding a pinch of allspice or cardamom can offer a unique flavor boost to these cookies.
What’s the Best Way to Make Sure My Cookies Turn Out Soft and Chewy?
The key to soft and chewy cookies lies in the mixing and baking times. Make sure you cream the butter and sugars until fluffy. This creates air pockets for soft cookies.
- Don’t overmix the dough after adding the flour; just mix until everything is combined to keep them fluffy.
- Watch your baking time closely! Taking them out just when the edges are set ensures they stay soft in the center.
Lastly, let them cool on the baking sheet briefly before moving them to a rack. This helps them maintain their lovely texture!
How to Make Pumpkin Cranberry White Chocolate Cookies
Ingredients You’ll Need:
- 1 cup canned pumpkin (unsweetened)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 cup white chocolate chips
- 3/4 cup dried cranberries
How Much Time Will You Need?
This recipe requires about 15 minutes for preparation and an additional 10-12 minutes for baking. Make sure to let your cookies cool for about 5 minutes on the baking sheet before transferring them to a wire rack. All in all, you’ll be about 30 minutes away from enjoying these delicious cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 350°F (175°C). While it’s heating up, you can line your baking sheets with parchment paper or silicone mats to prevent sticking.
2. Cream the Butter and Sugars:
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Use a hand mixer or a whisk to beat everything together until it’s light and fluffy—about 2-3 minutes should do the trick.
3. Add the Wet Ingredients:
Next, beat in the egg, then add the canned pumpkin and vanilla extract. Mix until everything is well combined; the mixture should look creamy and smooth.
4. Whisk the Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This will ensure that all your dry ingredients are evenly distributed.
5. Combine Wet and Dry Ingredients:
Slowly add the dry mixture to your wet ingredients, mixing just until combined. Don’t overmix; it’s okay if there are a few lumps remaining. Overmixing can lead to tough cookies!
6. Fold in Chocolate and Cranberries:
Now, gently fold in the white chocolate chips and dried cranberries. This adds that sweet and tart flavor contrast to your cookies!
7. Scoop the Dough:
Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto your prepared baking sheets. Make sure to space them about 2 inches apart to give them room to spread as they bake.
8. Bake the Cookies:
Place the baking sheets in your preheated oven and bake for 10-12 minutes. Keep an eye on them—they’re done when the edges are set, but the centers should still be soft!
9. Cool the Cookies:
Once they’re done, take them out of the oven and let the cookies cool on the baking sheets for about 5 minutes. Then carefully transfer them to a wire rack to cool completely.
10. Enjoy!
And there you have it! Serve these delightful cookies warm or at room temperature, and enjoy every bite of their pumpkin goodness filled with cranberries and white chocolate. Perfect for cozy fall days!
This recipe yields about 24 medium-sized cookies. Happy baking! 🎃🍪
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree! Just make sure to cook the pumpkin beforehand, remove excess moisture, and mash it well to mimic the consistency of canned pumpkin.
How can I make the cookies gluten-free?
To make these cookies gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Just make sure the blend includes xanthan gum for the best texture!
Can I freeze the cookie dough?
Absolutely! You can freeze the cookie dough before baking. Just scoop the dough onto a baking sheet and freeze until solid. Then transfer the dough balls to a freezer bag. When you’re ready to bake, no need to thaw—just bake for an additional 1-2 minutes.
How should I store leftover cookies?
Keep any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them in a sealed container for up to 3 months!
