As the crispness of autumn settles in and the leaves begin to dance to the ground, there’s something incredibly comforting about baking cookies that embody the essence of the season. Enter Pumpkin White Chocolate Chip Cookies, a delightful combination that captures the warm, spiced flavor of pumpkin and the sweet, creamy finish of white chocolate. The aroma wafting through your kitchen will wrap you in a cozy embrace, inviting friends and family to gather around for a bite of these chewy, flavorful treats.
Imagine sinking your teeth into a soft, pillowy cookie that has just the right amount of sweetness, with a hint of cinnamon reminiscent of freshly baked pumpkin pie. The white chocolate chips provide a creamy contrast, melting beautifully as they blend into each bite. Whether it’s a chilly afternoon or a festive gathering, these cookies are the perfect way to indulge in the flavors of fall. Pin this recipe for later so you can recreate this cozy treat when the mood strikes.
Table of Contents
Why You’ll Love This Recipe
- Easy to make with simple ingredients
- Perfect for cozy weekends or brunch with family
- Wholesome flavor that feels like home
- A delightful twist on traditional cookies
- Great for sharing or enjoying with a warm cup of coffee
Ingredients You’ll Need
To create these delicious Pumpkin White Chocolate Chip Cookies, gather the following ingredients:
- ½ cup unsalted butter (1 stick, softened) – provides richness and a buttery flavor
- ½ cup packed light brown sugar – enhances sweetness with a hint of molasses
- ½ cup granulated sugar – balances the richness of brown sugar
- 6 tbsp pumpkin puree (¼ cup plus 2 tbsp) – adds moisture and natural sweetness
- 1 egg yolk – contributes to a tender texture
- 1.5 cups all-purpose flour (180 g) – a key structure component (spooned and leveled)
- ½ tsp cinnamon (or pumpkin pie spice) – infuses warm, autumnal flavor
- 1 tsp vanilla extract – rounds out the flavor with sweetness
- ½ tsp baking soda – helps cookies rise
- ½ tsp baking powder – creates a light and airy texture
- ½ tsp salt (decrease to ¼ tsp if using salted butter) – enhances flavor
- 1 cup white chocolate chips – melts into sweet pockets of creamy goodness
Step-by-Step Directions
Using paper towels or a clean tea towel, wrap up the pumpkin puree in a few layers of paper towels or a tea towel and squeeze out excess liquid. This helps to achieve the ideal cookie texture.
In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar for 2-3 minutes until fully combined. Be sure to scrape down the sides of the bowl as necessary for an even mixture.
Mix in the vanilla extract, pumpkin puree, and egg yolk, ensuring everything is well incorporated.
Gradually add in the flour, baking soda, baking powder, salt, and cinnamon. Mix until just combined overmixing can lead to tough cookies.
Gently fold in the white chocolate chips, distributing them evenly throughout the dough.
Chill the cookie dough for 30 minutes. If you’d like, pre-scoop the cookie dough into 2-tablespoon balls before chilling to save time later.
While the dough is chilling, preheat your oven to 350 ℉.
Place the chilled dough balls onto a baking sheet lined with parchment paper or a silicone baking mat, keeping them 2-3 inches apart since they will spread while baking.
Bake in the preheated oven for 9-12 minutes, or until the edges begin to brown slightly. Once out of the oven, remove the baking sheet and gently tap it on the countertop to help the cookies settle down.
Allow the cookies to cool on the baking tray for 5-10 minutes before transferring them to a cooling rack to finish cooling. Once cool, enjoy your delightful autumn treat!
Pro Tips for Success
- Measure your flour carefully for a light texture too much flour can lead to dense cookies.
- Let baked goods cool completely before storing or glazing.
- If you prefer richer cookies, experiment with brown butter; it adds a delicious nutty flavor.
- Store leftovers in an airtight container to maintain freshness and softness.
Variations and Creative Twists
Get creative with your Pumpkin White Chocolate Chip Cookies! Here are some ideas to switch things up:
- Add a handful of chopped nuts like pecans or walnuts for added crunch and flavor.
- Swap out chocolate chips for dark chocolate or butterscotch chips to change the flavor profile.
- Drizzle a spiced icing over the cookies or sprinkle them with sea salt for a sweet-salty combination.
- Try a cinnamon swirl by adding a teaspoon of cinnamon sugar to the dough for a tasty twist.
How to Store or Freeze
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. Alternatively, for longer preservation, freeze cookies in a resealable bag or airtight container for up to three months. When ready to enjoy, simply thaw at room temperature or warm them up briefly in the microwave.
Serving Ideas
These Pumpkin White Chocolate Chip Cookies are wonderfully versatile. Serve them warm with a steaming cup of coffee or tea, pack them for lunchboxes to share a bit of fall joy with your loved ones, or bring them along to a Sunday brunch gathering as a delightful treat sure to be a hit.
For More Recipe Inspiration
If you loved this recipe, here are a few more cozy bakes to check out:
FAQ
Pumpkin White Chocolate Cookies – FAQs
Can I use homemade pumpkin puree?
Absolutely! Just make sure to squeeze out excess moisture as you would with canned puree.
How do I ensure my cookies are soft?
Don’t overbake them. Remove them from the oven when the edges are golden and allow them to cool on the tray for a bit.
What can I replace white chocolate with?
You can use dark chocolate chips or even butterscotch chips for a different flavor experience.
Can I make the dough ahead of time?
Yes! You can chill the dough overnight in the fridge or freeze it for later baking.
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Bake this weekend and let the warmth of your oven fill your home with the delightful scents of fall!
Pumpkin White Chocolate Chip Cookies
Ingredients
For the Cookie Dough
- ½ cup unsalted butter, softened provides richness and a buttery flavor
- ½ cup packed light brown sugar enhances sweetness with a hint of molasses
- ½ cup granulated sugar balances the richness of brown sugar
- 6 tbsp pumpkin puree adds moisture and natural sweetness (¼ cup plus 2 tbsp)
- 1 egg yolk contributes to tender texture
- 1.5 cups all-purpose flour a key structure component (spooned and leveled)
- ½ tsp cinnamon (or pumpkin pie spice) infuses warm, autumnal flavor
- 1 tsp vanilla extract rounds out the flavor with sweetness
- ½ tsp baking soda helps cookies rise
- ½ tsp baking powder creates a light and airy texture
- ½ tsp salt enhances flavor (decrease to ¼ tsp if using salted butter)
- 1 cup white chocolate chips melts into sweet pockets of creamy goodness
Instructions
Preparation
- Using paper towels or a clean tea towel, wrap up the pumpkin puree in a few layers and squeeze out excess liquid.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar for 2-3 minutes until fully combined.
- Mix in the vanilla extract, pumpkin puree, and egg yolk until well combined.
- Gradually add the flour, baking soda, baking powder, salt, and cinnamon. Mix until just combined.
- Gently fold in the white chocolate chips.
- Chill the cookie dough for 30 minutes; pre-scoop them into 2-tablespoon balls if desired.
Baking
- Preheat your oven to 350 ℉.
- Place the chilled dough balls onto a baking sheet lined with parchment paper, keeping them 2-3 inches apart.
- Bake for 9-12 minutes, or until the edges begin to brown slightly.
- Allow the cookies to cool on the baking tray for 5-10 minutes before transferring them to a cooling rack.