This Pumpkin White Chocolate Chip Cookies recipe is perfect for this time of year. These cookies are soft, chewy, and packed with all pumpkin and white chocolate flavors. They are easy to make and satisfy any sweet tooth, making this the perfect fall cookie.
Pumpkin season is here, and what better way to celebrate than with these irresistible cookies? The combination of pumpkin and white chocolate is a match made in heaven, creating the perfect balance of sweetness and warmth.
Do you love all things Pumpkin? Check out these Pumpkin Brownies or even some pumpkin pie cookies!
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Ingredients
This is an overview of the ingredients that you need to make this recipe. You can find the full list of ingredients in the printable recipe card at the bottom of this post.
- Sugar – Feel free to use any sugar substitute, such as honey or maple syrup
- White chocolate chips adds a creamy texture and sweetness to the cookies.
- Pure Vanilla extract – For a hint of flavor.
- Flour – All-purpose flour works best for this recipe, but gluten-free flour can be used.
- Baking soda and baking powder – These leavening agents help the cookies rise and create a soft texture.
- Pumpkin puree – Make sure to use pure pumpkin puree, not pumpkin pie filling. This adds moisture and flavor to the cookies.
- Spices: Cinnamon, nutmeg, ginger, and cloves all add warm, cozy flavors that pair perfectly with pumpkin.
- Butter: Use unsalted butter to control the salt level in the cookies.
Instructions
This is an overview of the steps needed to make this recipe. The full instructions are available in the recipe card.
Step 1: Mix together butter, granulated sugar, and brown sugar.
Step 2:Add in the vanilla extract and pumpkin puree until combined.
Step 3: Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves in a separate mixing bowl.
Step 4: Add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the white chocolate chips.
Step 5: Spoon rounded tablespoons of dough onto the prepared baking sheets to create cookie dough balls, leaving about 2 inches of space between each mound.
Step 6: Bake, then allow the cookies to cool on a wire rack.
Storage
Storage – These pumpkin puree chocolate chip cookies can be stored in an airtight container at room temperature for up to 3 days. For longer storage, place in the refrigerator for up to 1 week.
Freezing – These cookies can also be frozen for up to 3 months. Place them in an airtight container or freezer bag and thaw at room temperature before serving.
Reheating – To enjoy these cookies warm, heat them in the microwave for about 10-15 seconds. They can also be reheated at 350°F for about 5 minutes in the oven.
Wendy’s Tips
- For more flavor, sprinkle pumpkin pie spice on each cookie before baking.
- Swap white chocolate chips for dark chocolate chips for a richer, yummier taste.
What To Serve With White Chocolate Chip Pumpkin Cookies
- Enjoy a tall glass of cold milk or a hot cup of coffee with these cookies for great taste.
- Vanilla ice cream is a yummy dessert. You can make it even better by putting cookies between two scoops of ice cream for a cool ice cream sandwich.
- Add whipped cream and a sprinkle of cinnamon for a fun and festive touch.
- Serve with fresh fruit like sliced apples or pears to balance the sweetness.
- Drizzle cream cheese frosting on top for an extra delicious treat.
FAQs
Yes, you can substitute the melted butter with equal vegetable oil. Remember that this may slightly alter the texture and flavor of the cookies.
Yes, you can use fresh pumpkin instead of canned. Just make sure to cook and puree the pumpkin first before using it in the recipe. The amount needed may also vary, so adjust accordingly.
To make these cookies a bit healthier, substitute some sugar with honey or maple syrup and use whole wheat flour instead of all-purpose flour. You can add some chopped nuts or seeds for added nutrients and texture.
Pumpkin White Chocolate Chip Cookies
Equipment
- mixer
- 2 bowls
- Wisk
- Baking Sheet
- Parchment Paper
Ingredients
- ½ cup 1 stick unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree
- 1 ½ cups all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the vanilla extract and pumpkin puree until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the white chocolate chips.
- Drop dough by rounded tablespoons onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly browned.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Nutrition
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