These Pumpkin White Chocolate Chip Cookies are the perfect fall baking recipe.With a flawless fusion of pumpkin spice and creamy white chocolate, they boast a soft, chewy interior and a delicate hint of crispness at the edges.
Pumpkin White Chocolate Chip Cookies Ingredients
- Unsalted Butter: Butter adds rich flavor and moisture to the cookies.
- Egg Yolk: The egg yolk contributes to the cookies’ tenderness and richness.
- Vanilla Extract: Vanilla extract enhances the overall flavor of the cookies.
- Light Brown Sugar: Brown sugar provides a warm, caramel-like sweetness and moisture to the cookies.
- Granulated Sugar: Granulated sugar adds sweetness and helps with cookie spread.
- Pumpkin Puree: Pumpkin puree not only infuses the cookies with that wonderful fall flavor but also contributes moisture and a slight earthy sweetness.
- Ground Cinnamon: Cinnamon is the signature spice of fall, lending its warm and comforting flavor to these cookies.
- All-Purpose Flour: Flour is the main dry ingredient that provides structure to the cookies.
- Pumpkin Pie Spice: Pumpkin pie spice is a blend of warm spices like cinnamon, nutmeg, and cloves, which intensifies the fall flavor.
- Baking Soda: Baking soda is the leavening agent responsible for the cookies’ rise and tenderness.
- Salt: Salt enhances the overall flavor of the cookies and balances the sweetness.
- White Chocolate Chips: White chocolate chips add a delightful creamy and sweet contrast to the pumpkin flavor.
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, egg yolk, vanilla extract, brown sugar, and granulated sugar until the mixture is light and fluffy.
- Add the Pumpkin: Mix in the pumpkin puree and cinnamon until well combined. The pumpkin adds moisture and that delicious fall flavor.
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
- Blend Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Don’t overmix; just mix until no streaks of flour remain.
- Fold in White Chocolate Chips: Gently fold in the white chocolate chips. They’ll add a delightful sweetness and creaminess to each bite.
- Form Cookie Dough Balls: Using a cookie scoop or your hands, form cookie dough balls about 1-2 tablespoons in size. Place them on the prepared baking sheet with some space in between.
- Bake: Bake in the preheated oven for about 10-12 minutes, or until the edges turn golden brown. The centers will seem slightly undercooked, but they’ll firm up as they cool, giving you that perfect soft and chewy texture.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Storage Instructions:
How to Store Pumpkin White Chocolate Chip Cookies
Store these cookies in an airtight container at room temperature for up to a week. For longer storage, use an airtight container and place a slice of bread in with the cookies to help maintain their moisture.
Freezing White Chocolate Pumpkin Cookies
You can freeze the cookie dough or already baked cookies. For dough, shape it into cookie balls and freeze on a baking sheet until solid. Then, transfer to a freezer bag. Baked cookies can also be frozen, just make sure they’re well wrapped to prevent freezer burn.
Baking Frozen Cookie Dough
When you’re ready to enjoy, you can bake frozen cookie dough balls directly from the freezer. Simply add an extra minute or two to the baking time.
Shelf Life
These cookies are best enjoyed within a week, but when properly stored, they can last up to 2-3 months in the freezer.
FAQs:
- Can I substitute dark chocolate chips for white chocolate chips? Absolutely, feel free to use your favorite chocolate chips or even a mix of white and dark for a unique flavor.
- Can I use canned pumpkin pie filling instead of puree? It’s best to use pure pumpkin puree for this recipe to control the sweetness and spice levels. Canned pumpkin pie filling already has added sugars and spices.
- Why do the centers of my cookies look undercooked when I take them out of the oven? Don’t worry; this is normal. The cookies will continue to cook slightly as they cool on the baking sheet, resulting in a soft and chewy center.
- Can I make these cookies gluten-free? Yes, you can use a gluten-free all-purpose flour blend as a substitute for regular flour. Make sure it’s a 1:1 substitute for best results.
Pumpkin White Chocolate Chip Cookies Variations
While white chocolate chips are a delicious choice for Pumpkin Cookies, you can get creative with your mix-ins to add variety and texture. Here are some tasty options:
- Toasted Nuts: Chopped pecans, walnuts, or almonds add a delightful crunch and a rich, nutty flavor to your cookies.
- Dried Fruit: Try adding dried cranberries, raisins, or chopped dried apricots for a chewy, fruity contrast.
- Chocolate Chips: In addition to white chocolate chips, you can use semi-sweet, dark, or milk chocolate chips for a different flavor profile.
- Spices: Enhance the warm spice flavors of your pumpkin cookies by mixing in ground ginger, cloves, or allspice.
- Butterscotch Chips: Butterscotch chips provide a sweet and slightly caramelized taste that pairs wonderfully with pumpkin.
- Caramel Bits: Soft caramel bits or chopped caramel candies can create pockets of gooey caramel in your cookies.
- Coconut Flakes: Toasted coconut flakes add a tropical twist and a delightful crunch.
- Chopped Candied Ginger: For a zesty and spicy kick, consider using candied ginger pieces.
- Pumpkin Seeds: Pumpkin seeds, also known as pepitas, can add a nutty crunch and an extra touch of pumpkin flavor.
- M&M’s: For a pop of color and a bit of chocolate, use fall-colored M&M’s.
Feel free to combine different mix-ins to create your own unique pumpkin cookie recipe. Just be mindful of the overall quantities, so you don’t overload the cookie dough.
Tools for Pumpkin White Chocolate Chip Cookies
The following tools were helpful for these pumpkin cookies.
- Mixing bowl : Great Mixing Bowls to use!
- Cookie scoop: get the perfectly sized cookies every time
- Baking sheet: light cookie sheets are the best for baking cookies so they don’t burn as easily
- Parchment paper: helps cookies not stick on pan
- Cooling rack: Love using these for cooling my cookies!
More Recipes You Will Love:
- Chewy Pumpkin Oatmeal Cookies
- Apple Crumb Muffins
- Cinnamon Crunch Bread
- Healthy Pumpkin Coffee Cake
- Paleo Pumpkin Bars With Cream Cheese Frosting
If you make these Pumpkin White Chocolate Chip Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Fall Recipes page.
Pumpkin White Chocolate Chip Cookies
Ingredients
- 3/4 cup unsalted butter
- 1 egg yolk
- 2 tsp vanilla extrct
- 1 cup light brown sugar
- 1/4 cup granulated sugar
- 1/4 cup pumpkin puree
- 1/2 tsp cinnamon
- 2 cups flour
- 1 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, egg yolk, vanilla extract, brown sugar, and granulated sugar until the mixture is light and fluffy.
- Mix in the pumpkin puree and cinnamon until well combined. The pumpkin adds moisture and that delicious fall flavor.
- In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Don't overmix; just mix until no streaks of flour remain.
- Gently fold in the white chocolate chips. They'll add a delightful sweetness and creaminess to each bite.
- Using a cookie scoop or your hands, form cookie dough balls about 1-2 tablespoons in size. Place them on the prepared baking sheet with some space in between.
- Bake in the preheated oven for about 10-12 minutes, or until the edges turn golden brown. The centers will seem slightly undercooked, but they'll firm up as they cool, giving you that perfect soft and chewy texture.
