These Pumpkin White Chocolate Chip Cookies are soft, chewy, and packed with fall flavors! The sweet white chocolate and spiced pumpkin create a perfect treat for any occasion.
Baking these cookies fills your kitchen with the yummiest smell. My secret? I love adding extra chocolate chips for that gooey goodness. You can never have too much chocolate, right? 🍪
Key Ingredients & Substitutions
Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, as the latter has added sugar and spices. If you don’t have pumpkin puree, try using applesauce for a similar texture, or mashed bananas if you’re feeling adventurous!
White Chocolate Chips: I love white chocolate in these cookies, but you can swap them out for dark chocolate chips if you prefer a richer flavor. You can also use butterscotch or toffee chips for something different!
Spices: The mix of cinnamon, ginger, nutmeg, and cloves enhances the pumpkin flavor. If you don’t have all the spices, use pumpkin pie spice as a substitute—it has a similar flavor profile.
Butter: Unsalted butter gives the best taste, but you can use margarine or a dairy-free butter if you’re looking for alternatives. Just note that the texture might vary slightly.
How Do I Cream Butter and Sugar Effectively?
Creaming butter and sugar is key for these cookies! This step incorporates air, making your cookies light and fluffy. Here’s how to do it right:
- Start with softened butter (room temperature). Cut into small pieces to make it easier to cream.
- Using a stand mixer or hand mixer, beat the butter until creamy and smooth.
- Gradually add the granulated and brown sugars, mixing until it becomes light in color and fluffy—this usually takes about 2-3 minutes.
A helpful tip: scrape down the sides of the bowl halfway through to ensure everything is mixed well. This way, you avoid any stubborn sugar clumps!
Delicious Pumpkin White Chocolate Chip Cookies
Ingredients You’ll Need:
- For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 2 cups white chocolate chips (plus extra for topping)
Time Needed:
This delightful recipe takes about 15 minutes for preparation and around 12-15 minutes for baking. Plus, don’t forget to allow some time for the cookies to cool down after baking. In total, you’re looking at about 30-40 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare your baking sheets by lining them with parchment paper or silicone baking mats. This will prevent the cookies from 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 stand mixer to beat the mixture until it becomes light and fluffy. This usually takes about 2-3 minutes!
3. Mix in the Wet Ingredients:
Once the butter and sugars are well combined, add in the pumpkin puree, eggs, and vanilla extract. Beat everything together until all the ingredients are mixed thoroughly.
4. Combine the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, ginger, nutmeg, and optional ground cloves. Mixing the dry ingredients separately ensures everything is evenly distributed.
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredient mixture to the wet ingredients. Now, mix until everything is just combined—don’t overmix, or your cookies may not be as tender!
6. Add the White Chocolate Chips:
Gently fold in the white chocolate chips with a spatula. If you want to get extra fancy, reserve a few chips to place on top of the cookie dough before baking!
7. Shape the Cookies:
Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, making sure to place them about 2 inches apart to allow for spreading.
8. Add Extra White Chocolate (Optional):
If you reserved some white chocolate chips, press them lightly onto the tops of the cookie dough balls to make them look even more tempting.
9. Bake the Cookies:
Now, it’s baking time! Place the trays in the oven and bake for 12 to 15 minutes. Keep an eye on them—they should be set and lightly golden around the edges.
10. Cool and Enjoy:
Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. After that, transfer them to a wire rack to cool completely. These cookies are soft, chewy, and bursting with pumpkin flavor and sweet chocolate!
Enjoy these delightful cookies with a nice cup of tea or coffee. Perfect for a cozy afternoon treat!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just make sure to roast and puree the pumpkin until it’s smooth. You’ll need about 1 small pumpkin to yield 1 cup of puree. Be sure to drain any excess moisture to keep your cookies from becoming too wet.
How Can I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them; just place them in a freezer-safe bag or container for up to 3 months. Enjoy them warm by popping them in the microwave for a few seconds after thawing!
What If I Don’t Have All the Spices?
If you’re missing some of the spices, you can use a store-bought pumpkin pie spice mix instead. Use about 2 to 3 teaspoons of it in place of the individual spices listed in the recipe. It’s a great shortcut that still delivers that warm, spiced flavor!
Can I Make These Cookies Gluten-Free?
Absolutely! For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure the blend contains xanthan gum to help with texture. The cookies may be slightly different in texture, but they will still be delicious!
