These Pumpkin White Chocolate Chip Cookies are a delightful treat! Soft and chewy, they mix warm pumpkin spice with sweet chocolate chips. Perfect for fall or anytime you want a sweet bite.
Every time I bake these, my kitchen smells like autumn! Plus, they go great with a warm cup of tea or coffee. You’ll want to keep these cookies close—trust me, they disappear fast!
Key Ingredients & Substitutions
Pumpkin Purée: Make sure to use pure pumpkin purée, not pumpkin pie filling, as the latter contains added sugar and spices. If you don’t have any, try substituting with mashed sweet potatoes for a similar texture.
Butter: Unsalted butter is best for controlling the salt level. If you’re dairy-free, you can use coconut oil or a plant-based butter substitute instead.
Flour: All-purpose flour works great here, but if you want a gluten-free option, you can substitute with a 1:1 gluten-free flour blend. Just be sure it includes xanthan gum for texture!
White Chocolate Chips: These give a delicious sweetness, but feel free to swap them for dark chocolate chips or even butterscotch chips if you prefer a different flavor.
How Do I Get the Best Texture for My Cookies?
The texture of these cookies relies on a few key steps. Start by thoroughly creaming the butter and sugars together, which aerates the mixture and keeps your cookies chewy. The pumpkin purée adds moisture, so don’t overmix once you add the flour!
- Preheat your oven and line your baking sheets ahead of time to ensure even baking.
- Use a cookie scoop or spoon to ensure uniformity in size, which helps them bake evenly.
- Watch the baking time closely. You’ll want the edges to be set while the center stays a bit soft. They will firm up as they cool!
By following these tips, you should have delicious, soft cookies every time!
How to Make Pumpkin White Chocolate Chip Cookies
Ingredients You’ll Need:
Base Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
Add-Ins:
- 1 cup white chocolate chips (plus extra for topping)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 12–15 minutes to bake. Don’t forget to let your cookies cool for a few minutes before transferring them to a cooling rack!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line your baking sheets with parchment paper or use silicone baking mats. This will prevent the cookies from sticking and make cleanup easy!
2. Cream the Butter and Sugars:
In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar. Use a hand mixer for about 2-3 minutes until the mixture is light and fluffy. This step is crucial for getting nice, soft cookies!
3. Add the Pumpkin and Egg:
Beat in the pumpkin puree, egg, and vanilla extract until everything is well combined. It’ll look a little bit runny, and that’s perfectly fine!
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This ensures the spices and baking soda are evenly distributed before adding them to the wet ingredients.
5. Combine Wet & Dry Ingredients:
Gradually mix the dry ingredients into the wet mixture. Stir until just combined—be careful not to overmix! Cookie dough should remain a bit thick.
6. Fold in the Chocolate Chips:
Gently fold in the white chocolate chips until evenly distributed throughout the dough. If you love the sweet chocolate flavor, don’t hesitate to add a few extra chips for topping!
7. Scoop the Dough:
Using a cookie scoop or a tablespoon, drop dough balls onto the lined baking sheets, keeping them about 2 inches apart to allow room for spreading.
8. Bake:
Bake the cookies for 12–15 minutes. You want the edges to be set while the centers appear slightly soft. They will firm up as they cool!
9. Cool the Cookies:
Once baked, take the cookies out of the oven and let them sit on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Enjoy!
These delicious pumpkin white chocolate chip cookies are ready to be enjoyed! They’re soft, flavorful, and perfect for sharing or keeping all to yourself. Store any leftovers in an airtight container to keep them fresh.
Happy baking! Enjoy the warm flavors of fall in every bite!
Can I Use Canned Pumpkin Puree Instead of Fresh Pumpkin?
Absolutely! Canned pumpkin puree works perfectly in this recipe and is super convenient. Just make sure to avoid pumpkin pie filling as it contains added sugars and spices that can alter the flavor of your cookies.
What Can I Substitute for White Chocolate Chips?
If you prefer a different flavor, you can easily swap in dark chocolate chips, milk chocolate chips, or even butterscotch chips. Each will give the cookies a unique sweet twist!
How to Make These Cookies Gluten-Free?
To make these cookies gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be sure the blend contains xanthan gum for the best texture!
How Should I Store Leftover Cookies?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They can be enjoyed for up to 3 months!
