If you are looking for a cozy, melt-in-your-mouth treat that perfectly captures the spirit of the season, this Pumpkin White Chocolate Chip Cookies Recipe is an absolute must-try. These cookies combine the rich, warm flavors of pumpkin and autumn spices with luscious pockets of creamy white chocolate, creating a soft, chewy delight that’s simply irresistible. Whether you are baking for a holiday gathering or just craving a sweet comfort snack, these cookies bring joy and warmth with every bite.
Ingredients You’ll Need
These ingredients are refreshingly simple, yet each one plays a vital role in bringing out the perfect taste, texture, and inviting color of your cookies. From the soft butter that keeps them tender to the spice blend that imparts that classic fall vibe, every component counts.
- 1/2 cup unsalted butter (softened): Provides richness and a satisfyingly soft cookie texture.
- 1/4 cup granulated sugar: Adds subtle sweetness and helps with browning.
- 1/2 cup brown sugar (packed): Brings moisture and a slight caramel note that complements pumpkin beautifully.
- 1/2 cup canned pumpkin puree: The star ingredient for that moist, tender crumb and lovely orange color.
- 1 teaspoon vanilla extract: Enhances all the flavors with its warm, sweet aroma.
- 1 1/2 cups all-purpose flour: Provides structure; ensures the cookies hold their shape without being tough.
- 1/2 teaspoon baking soda: Helps the cookies rise and creates a light, chewy texture.
- 1/2 teaspoon salt: Balances sweetness and elevates the spices.
- 1/2 teaspoon ground cinnamon: Classic autumn spice that pairs perfectly with pumpkin.
- 1/4 teaspoon ground nutmeg: Adds a warm, nutty complexity.
- 1/8 teaspoon ground cloves: A hint of bold spiciness to deepen the flavor profile.
- 3/4 cup white chocolate chips: Sweet, creamy bursts that melt in your mouth with every bite.
How to Make Pumpkin White Chocolate Chip Cookies Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350 degrees Fahrenheit to get it nice and ready. Line a baking sheet with parchment paper to ensure your cookies don’t stick and come off flawlessly after baking. This simple prep step makes a big difference for clean, effortless cookie removal.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, combine the softened butter with both the granulated and brown sugars. Beat them together until the mixture is fluffy and smooth. This creaming process is crucial because it incorporates air, which results in a soft and tender cookie texture.
Step 3: Add Pumpkin and Vanilla
Mix in the canned pumpkin puree and vanilla extract until everything is well combined. The pumpkin adds moisture and infuses the dough with its earthy sweetness, while the vanilla enhances all the flavors for a truly aromatic experience.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. This ensures that the spices and leavening agent distribute evenly throughout the dough for consistent flavor and texture.
Step 5: Mix Dry Ingredients Into Wet
Gradually add the dry ingredients into the pumpkin mixture, stirring just until combined. Be careful not to overmix — you want the dough to come together while staying tender and soft once baked.
Step 6: Fold in White Chocolate Chips
Gently fold in the white chocolate chips, making sure they’re evenly spread throughout the dough. These chips add delightful pockets of sweetness that contrast beautifully with the warm pumpkin spices.
Step 7: Portion and Bake
Scoop tablespoon-sized portions of dough onto your prepared baking sheet, spacing each about 2 inches apart to allow for spreading. Bake in your preheated oven for 10 to 12 minutes, or until the edges are set and the tops look slightly soft. This timing ensures chewy edges with a tender, soft center.
Step 8: Cool the Cookies
Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack. Cooling them this way lets the cookies firm up just enough while retaining their signature softness inside.
How to Serve Pumpkin White Chocolate Chip Cookies Recipe
Garnishes
Sprinkle a tiny pinch of flaky sea salt on top right after baking for an unexpected flavor pop that highlights the sweetness. You can also dust with a touch of cinnamon sugar if you want to amp up the spice element and add a slight crunch.
Side Dishes
Pair these cookies with a warm cup of chai tea or a pumpkin spice latte to elevate your cozy fall experience. For a special treat, serve alongside a scoop of vanilla bean ice cream or whipped cream to balance the cookie’s richness with creamy coolness.
Creative Ways to Present
Arrange the cookies in a festive tin layered with parchment paper for gifting. Alternatively, sandwich two cookies together with a dollop of cinnamon cream cheese frosting for an indulgent twist that feels like dessert and snack all in one.
Make Ahead and Storage
Storing Leftovers
After baking, store your Pumpkin White Chocolate Chip Cookies Recipe in an airtight container at room temperature. They will stay soft and delicious for up to 5 days, perfect for enjoying throughout the week or sharing with friends and family.
Freezing
This dough freezes beautifully! Portion your dough onto a tray and freeze until firm, then transfer to a freezer-safe bag. Bake frozen dough balls directly from the freezer with just an extra couple of minutes added to bake time. Alternatively, you can freeze baked cookies in a sealed container for up to 3 months.
Reheating
To revive that fresh-baked warmth, pop the cookies in the microwave for about 10-15 seconds or heat them in a low oven for a few minutes. This little step softens them up and brings back that irresistible freshly baked charm.
FAQs
Can I substitute fresh pumpkin for canned pumpkin puree?
Yes, but fresh pumpkin needs to be cooked and pureed thoroughly before use. Canned pumpkin puree is convenient and has the right moisture level, so adjust amounts if using fresh to avoid overly wet dough.
How do I make my pumpkin white chocolate chip cookies chewier?
For chewier cookies, try blotting excess moisture from the canned pumpkin with paper towels before mixing. This prevents dough from becoming too wet and helps create that dreamy chewy texture.
Can I add nuts to this recipe?
Absolutely! Chopped pecans or walnuts make excellent additions for a crunchy contrast that pairs wonderfully with the soft, spiced cookies.
Are these cookies gluten-free?
This recipe calls for all-purpose flour and is not gluten-free as written. For gluten-free options, substitute with a 1-to-1 gluten-free baking flour and check your baking soda and spices for cross-contamination.
What’s the best way to ensure the cookies don’t spread too much?
Make sure your butter is softened but not melted, and chill the dough slightly if it feels too soft. Also, spacing the dough portions a couple of inches apart helps control spreading during baking.
Final Thoughts
This Pumpkin White Chocolate Chip Cookies Recipe is genuinely one of those treasures that feel like a warm hug from the inside out. Soft, flavorful, and loaded with sweet surprises, it’s an ideal baking project to brighten up your fall days. Trust me, once you try these cookies, they will fast become a favorite you’ll want to bake again and again.
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
Delight in these soft and flavorful Pumpkin White Chocolate Chip Cookies, perfect for fall baking. These moist, spiced cookies combine creamy white chocolate chips with rich pumpkin puree, creating a tender and delicious treat ideal for cozy autumn days or festive gatherings.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1/4 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1/2 cup canned pumpkin puree
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Add-ins
- 3/4 cup white chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and to ensure even baking.
- Cream the Butter and Sugars: In a large mixing bowl, use a hand or stand mixer to cream together the softened unsalted butter, granulated sugar, and packed brown sugar until the mixture is smooth, fluffy, and lightened in color.
- Add Pumpkin and Vanilla: Mix in the canned pumpkin puree and vanilla extract until fully incorporated, creating a moist and flavorful base for your cookie dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, nutmeg, and cloves to evenly distribute the spices and leavening throughout the flour.
- Mix Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing, which can make cookies tough.
- Fold in White Chocolate Chips: Carefully fold the white chocolate chips into the dough, ensuring even distribution for bursts of sweet creaminess in every bite.
- Scoop the Dough: Using a tablespoon or cookie scoop, place portions of dough about 2 inches apart on the prepared baking sheet to allow room for spreading.
- Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are set and the tops look slightly soft, indicating a tender, moist interior.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes to set further before transferring them to a wire rack to cool completely, preserving their soft texture.
Notes
- For chewier cookies, blot excess moisture from the pumpkin puree using paper towels before adding it to the dough.
- These cookies stay soft for several days when stored in an airtight container and can be frozen well for longer storage.
- Add 1/2 cup chopped pecans or walnuts to the dough for extra texture and a nutty flavor.
