If you’re looking for a cozy, scrumptious treat that perfectly captures the essence of fall, this Pumpkin White Chocolate Chip Cookies Recipe is an absolute must-try. These cookies combine the warm, comforting flavor of pumpkin with bursts of sweet, creamy white chocolate chips, creating a balanced bite that’s soft, chewy, and utterly addictive. Whether you’re baking for a holiday gathering or simply craving something wholesome and delightful, this recipe brings the best of autumn flavors to your kitchen in a straightforward, fun way.
Ingredients You’ll Need
The beauty of this Pumpkin White Chocolate Chip Cookies Recipe lies in its use of simple, well-chosen ingredients that work in harmony to deliver incredible flavor and texture. Each element plays a key role, from the butter that adds richness, to the pumpkin puree that lends moisture and that unmistakable fall vibe, and of course, those luscious white chocolate chips.
- ½ cup unsalted butter: Softened butter gives the cookies a tender crumb and rich flavor.
- ½ cup packed light brown sugar: Adds subtle caramel notes and helps keep the cookies chewy.
- ½ cup granulated sugar: Balances sweetness and helps with slight crispness on the edges.
- 6 tbsp pumpkin puree: The star ingredient, providing moisture, color, and that signature pumpkin flavor.
- 1 egg yolk: Contributes to richness and binding the dough together.
- 1.5 cups all-purpose flour: The backbone of the cookie, ensuring a perfect texture when measured carefully.
- ½ tsp cinnamon or pumpkin pie spice: Infuses warm spice notes that complement pumpkin beautifully.
- 1 tsp vanilla extract: Enhances the overall flavor depth with sweet, floral undertones.
- ½ tsp baking soda: Helps cookies rise and spread just right in the oven.
- ½ tsp baking powder: Adds a touch of lightness for that perfect tender bite.
- ½ tsp salt: Balances the sweetness and brings out all the flavors.
- 1 cup white chocolate chips: Melts into little pockets of creamy sweetness throughout the cookie.
How to Make Pumpkin White Chocolate Chip Cookies Recipe
Step 1: Prepare the Pumpkin Puree
Before you dive into mixing, it’s important to remove excess moisture from the pumpkin puree by wrapping it in paper towels or a clean tea towel and gently squeezing. This step ensures your cookie dough won’t be too wet and will result in perfectly soft yet structured cookies.
Step 2: Cream Butter and Sugars
In your mixer, beat the softened butter, brown sugar, and granulated sugar together for 2 to 3 minutes until the mixture is light and fluffy. This creaming step is crucial because it introduces air that helps create a tender cookie texture. Be sure to scrape down the sides of the bowl as you go to incorporate everything evenly.
Step 3: Add Wet Ingredients
Mix in the vanilla extract, pumpkin puree, and egg yolk until everything is just combined. These ingredients bring moisture, flavor, and structure, melding beautifully to create a rich base for your cookie dough.
Step 4: Incorporate Dry Ingredients
Gently fold in the flour, baking soda, baking powder, salt, and cinnamon (or pumpkin pie spice). Mix until just combined to avoid overworking the dough, which can make cookies tough. The spices here are what give that unmistakable pumpkin spice vibe!
Step 5: Add White Chocolate Chips
Carefully fold in the white chocolate chips. Their creamy sweetness contrasts gorgeously with the spiced pumpkin dough, ensuring each bite bursts with flavor and texture.
Step 6: Chill the Dough
Pop the cookie dough into the fridge for at least 30 minutes to firm up. If you want, pre-scoop the dough into two-tablespoon-sized balls and chill them ready for baking. Chilling solidifies the fats and helps your cookies spread evenly without losing shape.
Step 7: Bake to Perfection
While the dough chills, preheat your oven to 350 degrees Fahrenheit. Place the chilled dough balls on a baking sheet lined with parchment paper or a silicone mat, spacing them 2 to 3 inches apart. Bake for 9 to 12 minutes, watching for edges to brown slightly. When done, immediately tap the baking pan on the oven top to settle the cookie tops and encourage a slight crinkle texture.
Step 8: Cool and Enjoy
Let the cookies cool on the baking tray for 5 to 10 minutes—they’ll firm up beautifully during this time. Then transfer them to a cooling rack to finish cooling. Once cooled, dive in and enjoy every delicious bite of your freshly made pumpkin white chocolate chip cookies.
How to Serve Pumpkin White Chocolate Chip Cookies Recipe
Garnishes
For an extra touch of festive fun, dust your cookies lightly with cinnamon sugar or a sprinkle of powdered sugar. You can also drizzle some melted white chocolate over the top for an elegant finish that guests will love.
Side Dishes
Serve these cookies alongside a warm cup of spiced chai tea, pumpkin spice latte, or a cozy mug of hot cocoa. The comforting drinks balance the sweetness and make for an irresistible fall snack or dessert pairing.
Creative Ways to Present
Arrange your pumpkin white chocolate chip cookies on a rustic wooden board garnished with mini pumpkins or autumn leaves to create a charming seasonal display. You can even stack them with layers of whipped cream or mascarpone for a quick and easy dessert parfait that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Keep your pumpkin white chocolate chip cookies fresh by storing them in an airtight container at room temperature. They will stay tender and delightful for 3 to 5 days—perfect if you want to enjoy a treat throughout the week.
Freezing
If you want to prepare in advance, freeze the baked cookies in a single layer on a baking sheet first, then transfer them to a freezer-safe container or bag. They’ll keep well for up to two months and thaw quickly when you’re ready to indulge.
Reheating
Reheat cookies gently in the microwave for about 10 to 15 seconds or in a low oven (around 300 degrees Fahrenheit) for a few minutes to revive that fresh-baked warmth and gooey white chocolate goodness.
FAQs
Can I substitute pumpkin puree with canned pumpkin pie filling?
It’s best to use plain pumpkin puree rather than pie filling because the filling contains added spices and sugar, which can throw off the balance of flavors in your cookies.
What can I use instead of white chocolate chips?
You can swap white chocolate chips for semi-sweet or milk chocolate chips, chopped chocolate bars, or even cinnamon chips for a slightly different but still delicious twist!
Why do I need to chill the cookie dough?
Chilling the dough helps solidify the fats and reduces spreading during baking, resulting in thicker, chewier cookies with better flavor and texture.
Can I make these cookies gluten-free?
Yes, try using a 1-to-1 gluten-free flour blend that is suitable for baking. Just make sure the blend has baking powder included or add it separately to maintain the right texture.
How do I know when the cookies are done baking?
Look for edges that are just turning golden and slightly brown—centers should still look a little soft because the cookies will firm up as they cool.
Final Thoughts
There’s something truly magical about baking these Pumpkin White Chocolate Chip Cookies Recipe, whether you’re enjoying the aromatic spices or that perfect balance of soft pumpkin and melty white chocolate. They bring warmth and sweetness to any day and are sure to become a beloved part of your fall baking repertoire. Give this recipe a try—you’ll be delighting yourself and everyone who gets a taste for seasons to come!
Print
Pumpkin White Chocolate Chip Cookies Recipe
- Prep Time: 13 minutes
- Cook Time: 15 minutes
- Total Time: 58 minutes
- Yield: 18–22 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pumpkin White Chocolate Chip Cookies are a perfect fall treat bursting with warm pumpkin flavor and sweet white chocolate chips. Soft, chewy, and easy to make, they combine fragrant spices with creamy white chocolate for a delightful dessert or snack.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter (1 stick), softened
- 6 tbsp pumpkin puree (1/4 cup plus 2 tbsp), excess liquid squeezed out
- 1 egg yolk
- 1 tsp vanilla extract
Sugars
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
Dry Ingredients
- 1.5 cups all-purpose flour (180 g), spooned and leveled
- 1/2 tsp cinnamon or pumpkin pie spice
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt (reduce to 1/4 tsp if using salted butter)
Add-ins
- 1 cup white chocolate chips
Instructions
- Prepare Pumpkin Puree: Wrap the pumpkin puree in a few layers of paper towels or a clean tea towel and gently squeeze to remove any excess liquid, ensuring the dough isn’t too wet.
- Cream Butter and Sugars: Using a mixer, beat the softened butter with both the granulated sugar and light brown sugar for 2-3 minutes until fully combined and light in texture, scraping the bowl sides as needed.
- Add Wet Ingredients: Mix in the vanilla extract, drained pumpkin puree, and egg yolk until evenly incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk the flour, baking soda, baking powder, salt, and cinnamon or pumpkin pie spice together. Gradually add this to the wet mixture, mixing until just combined to avoid overworking the dough.
- Fold in Chocolate Chips: Gently fold the white chocolate chips into the dough to distribute them evenly without breaking them.
- Chill Dough: Cover and chill the cookie dough for at least 30 minutes. For convenience, pre-scoop the dough into 2-tablespoon-sized balls before chilling.
- Preheat Oven: While the dough is chilling, preheat the oven to 350°F (175°C).
- Shape and Bake: Place the chilled dough balls on a baking sheet lined with parchment paper or a silicone baking mat, spacing them 2-3 inches apart to allow for spreading. Bake for 9-12 minutes, until edges just start to brown.
- Settle Cookies: Upon removing from the oven, immediately tap the baking sheet firmly on the oven rack top to help the cookies settle and develop a slight crinkle on top.
- Cool Cookies: Let cookies cool on the baking tray for 5-10 minutes until they start to firm up. Then transfer to a cooling rack to cool completely before enjoying.
Notes
- Measure flour with the spoon-and-level method to avoid packing the flour and adding too much.
- Use an ice cream scoop for uniform cookie sizes and consistent baking.
- Feel free to swap the white chocolate chips for your favorite chips like milk chocolate, cinnamon chips, or even M&Ms.
- Chilling the dough is crucial to control spreading and enhance flavor.
- Tapping the hot pan on the oven rack right after baking helps achieve the characteristic crinkle top.
- This recipe yields 18-22 cookies and can be easily doubled.
- Store cookies in an airtight container at room temperature for 3-5 days or freeze for up to two months.
Your email address will not be published. Required fields are marked *