Baking cookies brings back special memories for many of us. I still remember the warmth of the oven and the sweet smell of cookies baking in my grandmother’s kitchen. One of her favorite treats was pumpkin cookies, and they were always a hit during the fall. Today, we’re taking this tradition a step further with a modern twist by adding white chocolate chips. These Pumpkin White Chocolate Chip Cookies are not just delicious but also super easy to make. They bring together the cozy flavors of pumpkin and spices with the creamy sweetness of white chocolate, making them perfect for any occasion.
Why You Will Love This Recipe
These cookies are the ultimate fall treat. Pumpkin puree makes them soft and chewy while adding a rich flavor. The spices, like cinnamon and nutmeg, give a warm and cozy feel that reminds you of crisp autumn days. And then there are the white chocolate chips, adding a sweet surprise in every bite! Whether you enjoy them with a cup of tea or share them at a gathering, these cookies will be a crowd-pleaser.
How to Make Pumpkin White Chocolate Chip Cookies
Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. In a large bowl, whisk together the melted butter along with granulated sugar and brown sugar until everything is smooth. Then, mix in the pumpkin puree and vanilla extract until they are well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add this dry mixture to the wet ingredients, stirring until a dough forms. Finally, fold in the white chocolate chips until they are evenly distributed throughout the dough.
Scoop the dough into tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheets. Bake your cookies for 10 to 12 minutes or until the edges are set but the centers look slightly under baked. After baking, cool the cookies on the baking sheet for about 5 minutes, then transfer them to a cooling rack.
How to Serve Pumpkin White Chocolate Chip Cookies
These cookies are a delightful treat all on their own or with a little something extra. You can serve them with a glass of cold milk, a warm cup of coffee, or some delightful tea. For a festive touch, dust them with powdered sugar right before serving or pair them with a scoop of vanilla ice cream for an indulgent dessert. You could even put them on a cookie platter at gatherings, making sure to share the love. No matter how you serve them, they are sure to be a hit with friends and family!
How to Store Pumpkin White Chocolate Chip Cookies
Storing these cookies is simple and you’ll want to keep them fresh as long as possible! Let the cookies cool completely after baking. Then, place them in an airtight container. They can be kept at room temperature for about a week. If you want them to last even longer, you can freeze them! Just wrap each cookie in plastic wrap and store them in a freezer-safe bag. They should keep well for up to three months. When you’re ready for a treat, simply take them out and let them come to room temperature or pop them in the microwave for a few seconds.
Tips to Make Pumpkin White Chocolate Chip Cookies
Making these cookies is a breeze, but here are some tips to ensure they turn out perfectly. First, make sure your butter is melted but not too hot; it should be warm. This helps to combine the sugars without cooking the egg, if you were to use one, which isn’t in this recipe. When measuring your flour, spoon it into the measuring cup and level it off with a knife; this prevents using too much flour, which can make the cookies tough. Finally, do not overbake the cookies. They should look slightly underbaked in the center when you take them out of the oven. They will continue to cook a bit as they cool.
Variation
If you want to switch things up, there are many fun variations to try! You can add nuts, like chopped walnuts or pecans, to add a nice crunch. For a spice boost, try adding more spices like ginger or allspice. If you’re a fan of chocolate, feel free to substitute half the white chocolate chips with semi-sweet chocolate chips for a different flavor. For a fun twist, you can also add dried cranberries or raisins. Each variation will give the cookies a unique taste while maintaining that delicious pumpkin flavor we all love.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
No, canned pumpkin puree is best for this recipe. Pumpkin pie filling has added sugar and spices, which will change the texture and flavor of your cookies.
What if I do not have white chocolate chips?
You can use chocolate chips or even butterscotch chips as a substitute. They will give a different flavor but still taste delicious!
Can I make these cookies gluten-free?
Yes, you can use a gluten-free all-purpose flour blend instead of regular all-purpose flour. Just make sure it contains a binding agent, such as xanthan gum, for the best texture.
Pumpkin White Chocolate Chip Cookies
- Total Time: 22 minutes
- Yield: 20 cookies 1x
- Diet: Vegetarian
Description
These Pumpkin White Chocolate Chip Cookies are soft, chewy, and filled with warm fall spices and creamy white chocolate chips. Perfect for autumn baking and holiday treats.
Ingredients
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3/4 cup white chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
- Add pumpkin puree and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add dry ingredients to the wet mixture and stir until a dough forms.
- Fold in white chocolate chips until evenly distributed.
- Scoop dough into tablespoon-sized balls and place 2 inches apart on prepared baking sheets.
- Bake for 10–12 minutes or until edges are set and centers look slightly underbaked.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a cooling rack.
Notes
- Do not overbake the cookies to keep them soft and chewy.
- Make sure to use pure pumpkin puree, not pie filling.
- Cookies will continue to set while cooling on the baking sheet.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 14g
- Sodium: 95mg
- Fat: 5.2g
- Saturated Fat: 3.1g
- Unsaturated Fat: 1.8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0.8g
- Protein: 2.1g
- Cholesterol: 18mg
Keywords: Pumpkin White Chocolate Chip Cookies, fall cookies, pumpkin desserts, easy cookie recipe, white chocolate pumpkin
