If you are looking for a cozy and utterly delicious fall treat to brighten your baking routine, the Pumpkin White Chocolate Chip Cookies Recipe is an absolute must-try. These soft and chewy cookies combine the warm spices of cinnamon, nutmeg, and ginger with the comforting sweetness of pumpkin puree and rich white chocolate chips. Every bite offers a perfect balance of flavors and textures, making them an instant favorite whether for a holiday gathering or an everyday snack.
Ingredients You’ll Need
This recipe uses simple but essential ingredients that come together effortlessly to create a cookie bursting with flavor and autumnal warmth. Each brings something special, from the creamy texture of butter to the natural sweetness of white chocolate chips and the moist, tender crumb thanks to pumpkin puree.
- Unsalted butter, 1/2 cup: Softened to create a smooth and creamy base for your cookie dough.
- Granulated sugar, 1/2 cup: Adds sweetness and helps with the cookie’s crisp edges.
- Brown sugar, 1/2 cup: Provides moisture and a subtle caramel depth that enriches the flavor.
- Pumpkin puree, 1/3 cup: Not pumpkin pie filling, brings natural moisture and that unmistakable fall flavor.
- Large egg, 1: Binds ingredients and helps create a soft chewy texture.
- Vanilla extract, 1 teaspoon: Elevates the flavors with a warm aromatic hint.
- All-purpose flour, 1 3/4 cups: The foundation of the dough, giving structure to your cookies.
- Baking soda, 1/2 teaspoon: Leavens the dough slightly for a tender bite.
- Baking powder, 1/2 teaspoon: Works with baking soda to ensure perfectly risen cookies.
- Salt, 1/4 teaspoon: Balances sweetness and enhances all the spices.
- Ground cinnamon, 1 1/2 teaspoons: Brings warm spice essential to the pumpkin flavor.
- Ground nutmeg, 1/4 teaspoon: Adds subtle earthiness and aromatic depth.
- Ground ginger, 1/4 teaspoon: Gives a slight zing, rounding out the spice mix beautifully.
- White chocolate chips, 1 cup: The star that adds creamy, sweet pockets in every bite.
How to Make Pumpkin White Chocolate Chip Cookies Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to ensure your cookies bake evenly and don’t stick. This small prep step sets the stage for perfect cookies every time.
Step 2: Cream the Butter and Sugars
Using a mixer, cream together the softened butter with the granulated and brown sugar until the mixture is light and fluffy. This helps create a tender crumb and ensures your cookies will have that perfect melt-in-your-mouth texture.
Step 3: Add Pumpkin, Egg, and Vanilla
Next, mix in the pumpkin puree along with the egg and vanilla extract until everything is fully combined. This mixture becomes the moist, flavorful base that makes these cookies uniquely irresistible.
Step 4: Whisk Dry Ingredients
In a separate bowl, whisk together your flour, baking soda, baking powder, salt, and spices. This step ensures your spice blend is evenly distributed, guaranteeing consistent flavor in every cookie.
Step 5: Combine Wet and Dry Ingredients
Gradually fold your dry ingredients into the wet pumpkin mixture, stirring gently until just combined. Overmixing can make cookies tough so keeping it light maintains softness.
Step 6: Stir in White Chocolate Chips
Finally, fold in the white chocolate chips, which will melt deliciously during baking to create creamy pockets of sweetness throughout your cookies.
Step 7: Scoop and Bake
Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading. Bake for 10 to 12 minutes, or until the edges are set but the centers remain soft and tender.
Step 8: Cool Down
Allow your cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up just enough without losing their chewy charm.
How to Serve Pumpkin White Chocolate Chip Cookies Recipe
Garnishes
For an extra touch of fall warmth, dust your cookies lightly with cinnamon or drizzle a bit of white chocolate over the top once they’ve cooled. A sprinkle of flaky sea salt can also heighten the sweetness and add a delightful crunch.
Side Dishes
These cookies pair wonderfully with a hot cup of chai tea or a rich cappuccino. If you’re serving them as part of a dessert platter, try alongside spiced pumpkin bread or a creamy vanilla bean ice cream for a seasonal treat that feels like a hug in a bite.
Creative Ways to Present
Turn your Pumpkin White Chocolate Chip Cookies into charming gift packages by stacking them with parchment paper in clear boxes or tins tied with rustic twine. They also make fantastic sandwich cookies when paired with cinnamon cream cheese frosting spread between two cookies.
Make Ahead and Storage
Storing Leftovers
Store your cookies in an airtight container at room temperature for up to five days. Placing a slice of bread in the container can help keep them soft and fresh by absorbing any excess moisture.
Freezing
You can freeze the baked cookies for up to three months. Simply layer them between sheets of parchment paper in a freezer-safe container or bag. When you’re ready to enjoy, thaw them overnight at room temperature for the best texture.
Reheating
If you want that just-baked warmth, pop your cookies in the microwave for 10-15 seconds or in a 300°F oven for about 5 minutes. This revitalizes their softness and makes the white chocolate deliciously melty again.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use pure pumpkin puree for this recipe because pumpkin pie filling contains added sugars and spices that can alter the flavor and texture of the cookies.
What if I don’t have all the spices? Can I skip some?
The spices really build the iconic pumpkin flavor, but if you’re missing one, you can still make the cookies with cinnamon alone. Just keep in mind the cookies will have a milder, less complex taste.
Can I substitute white chocolate chips with regular chocolate chips?
Absolutely! Using semisweet or milk chocolate chips will give you a different flavor profile but still delicious results. The contrast between pumpkin and chocolate is fantastic either way.
How do I make these cookies vegan or dairy-free?
You can swap the butter for a plant-based alternative, use a flax egg to replace the egg, and select dairy-free white chocolate chips. This will alter the texture slightly but still yield tasty cookies.
What is the best way to prevent cookies from spreading too much?
Ensure your butter is softened but not melted, and chill the dough for at least 30 minutes before baking. This helps control spreading, so the cookies keep a nice thick and chewy shape.
Final Thoughts
The Pumpkin White Chocolate Chip Cookies Recipe is a wonderful way to bring the flavors of fall right into your kitchen with ease and joy. Soft, spiced, and studded with sweet white chocolate gems, these cookies never fail to delight friends and family alike. I encourage you to give this recipe a try—you’ll soon understand why it has become one of my all-time favorite autumn treats!
Print
Pumpkin White Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin White Chocolate Chip Cookies combine the warm spices of autumn with creamy white chocolate chips for a soft, moist, and flavorful treat. Perfect for fall gatherings or a cozy snack, these cookies are easy to make and deliver the perfect balance of pumpkin and sweet white chocolate in every bite.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/3 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
Additional Ingredients
- 1 cup white chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Add Wet Ingredients: Beat in the pumpkin puree, followed by the egg and vanilla extract, mixing until all ingredients are fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger to evenly distribute the spices and leavening agents.
- Mix Dry and Wet Ingredients: Gradually fold the dry ingredients into the wet pumpkin mixture, mixing gently until just combined to avoid overworking the dough.
- Fold in White Chocolate Chips: Stir in the white chocolate chips evenly throughout the dough to ensure every cookie has plenty of sweet bites.
- Shape Cookies: Using a tablespoon-sized scoop or spoon, drop mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain soft and slightly underbaked for a chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up without becoming hard.
Notes
- Use pumpkin puree, not pumpkin pie filling, to control sweetness and flavor.
- Do not overmix the dough once the flour is added to keep the cookies tender.
- Baking time may vary slightly depending on your oven; watch for the edges to set.
- Store cookies in an airtight container for up to 5 days to maintain freshness.
- For a festive touch, sprinkle a pinch of cinnamon sugar on top before baking.
