These pumpkin white chocolate chip cookies are soft, chewy, and full of fall flavor! The sweet white chocolate pairs perfectly with the warm spices of pumpkin—yum!
I’ll admit, I love making these when the leaves start changing. They smell amazing, and they disappear fast, so I sometimes hide a few for myself. 🤫
Making these cookies is easy! Just mix everything up, scoop them on a baking sheet, and bake. You’ll have a cozy treat ready in no time!
Key Ingredients & Substitutions
Canned Pumpkin Puree: Always use pure pumpkin puree, not pumpkin pie filling. If you have fresh pumpkin, you can roast and puree it. I love the flavor of fresh, but it takes more time!
White Chocolate Chips: These add sweetness and creaminess. If you’re not a fan, you could try dark chocolate chips or even butterscotch chips for a different flavor.
Spices: Cinnamon and nutmeg are classic in pumpkin recipes. If you like a stronger spice flavor, feel free to add a bit more. Omit the cloves if you prefer a milder taste.
Butter: Unsalted butter is best for controlling salt content. You could use coconut oil or vegan butter for a dairy-free option!
How Do I Ensure My Cookies Stay Soft and Chewy?
Getting that perfect soft and chewy texture is all about timing and ingredients. Here’s how to nail it:
- Don’t overmix your dough after adding dry ingredients; this helps keep the cookies tender.
- Take the cookies out when the edges are set but the centers still look soft; they’ll continue to firm up as they cool.
- If you want extra softness, underbake them by a minute or two.
- Storing cookies in an airtight container will also help maintain their softness for a longer time!
Delicious Pumpkin White Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
For the Dry Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves (optional)
For the Mix-ins:
- 1 cup white chocolate chips
- Coarse sugar for sprinkling (optional)
How Much Time Will You Need?
You’ll need about 15 minutes for prep and another 12-15 minutes for baking. In total, you’re looking at around 30 minutes to get these delicious cookies ready to enjoy. Plus, they can cool while you clean up the kitchen!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that’s heating up, line your baking sheets with parchment paper or silicone baking mats. This will keep your cookies from sticking and make cleanup a breeze!
2. Cream the Butters and Sugars:
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Use a hand mixer or a whisk to cream them together until the mixture is light and fluffy. This step is key for lovely, soft cookies!
3. Mix the Wet Ingredients:
Next, add in the egg, pumpkin puree, and vanilla extract. Mix everything together until it’s nice and smooth. You should have a lovely orange mixture that smells fantastic!
4. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, salt, and all the spices (cinnamon, nutmeg, ginger, and cloves if you’re using them). Take your time with this—it’s important to evenly combine everything.
5. Bring it All Together:
Gradually add the dry ingredients to the pumpkin mixture. Stir gently until just combined; you don’t want to overmix! Then, fold in the white chocolate chips, making sure they’re evenly distributed. Reserve a few to place on top later.
6. Scoop and Shape:
Scoop out rounded tablespoons of dough and place them onto the lined baking sheets, making sure they’re about 2 inches apart to allow for spreading. Top each dough ball with a few extra white chocolate chips and a sprinkle of coarse sugar if you’d like!
7. Bake and Cool:
Your cookies will bake for about 12-15 minutes. Keep an eye on them: they should look set at the edges but still have slightly puffy centers. Once done, let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
8. Enjoy!
Now it’s time to enjoy your soft and chewy pumpkin white chocolate chip cookies! They’re perfect with a glass of milk or alongside your favorite fall drink. Enjoy the deliciousness!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, just roast and puree it until smooth. Make sure to measure out 1 cup after pureeing. Fresh pumpkin may vary in moisture, so if the dough seems too wet, you can add a little extra flour.
How Can I Make These Cookies Gluten-Free?
You can substitute the all-purpose flour with a 1-to-1 gluten-free flour blend. Make sure it includes xanthan gum for the best texture. Just mix as directed and bake!
What’s the Best Way to 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 in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw at room temperature before enjoying!
Can I Add Nuts or Other Mix-ins?
Definitely! Feel free to add chopped nuts like pecans or walnuts for extra crunch. You could also mix in dried cranberries or raisins for a fruity twist. Just make sure to adjust the amount of white chocolate chips to ensure balance!
