The Cookie That Says ‘Fall is Here’
Ever had cookies that make your taste buds dance with delight? These Pumpkin White Chocolate Chip Cookies are a delicious blend of warm spices and creamy chocolate that captures the essence of fall in every bite. And let’s be real, who doesn’t love a cookie that’s chewy, soft, and oh-so-satisfying? This recipe is a breeze, making it a fantastic choice for both seasoned bakers and kitchen novices alike.
Why Make This Recipe
Why should you whip up a batch of these cookies?
- Easy Cleanup: No one has the time (or energy) for messy kitchens! These cookies only require one bowl, which means less to clean up afterwards. 🙌
- Family-Friendly: Kids love ‘em, and adults do too! It’s the kind of cookie that can bring everyone around the table for a cozy snack session.
- Seasonal Sensation: The flavors of pumpkin and white chocolate make these treats perfect for autumn gatherings and holiday celebrations. Seriously, bake these and you’ll have friends asking for the secret recipe!
Ingredients
You don’t need fancy stuff — just these basics!
- ½ cup unsalted butter (1 stick, softened)
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- 6 tbsp pumpkin puree (¼ cup plus 2 tbsp)
- 1 egg yolk
- 1.5 cups all-purpose flour (180 g) (spooned and leveled)
- ½ tsp cinnamon (or pumpkin pie spice)
- 1 tsp vanilla extract
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt (decrease to ¼ tsp if using salted butter)
- 1 cup white chocolate chips
Directions
Let’s get these cookies baking with these easy steps:
- Wrap the pumpkin puree in paper towels or a clean tea towel to squeeze out excess liquid.
- Cream the butter, granulated sugar, and light brown sugar for about 2-3 minutes. Don’t forget to scrape down the bowl!
- Mix in the vanilla extract, pumpkin puree, and egg yolk until well blended.
- Add flour, baking soda, baking powder, salt, and cinnamon. Mix until just combined — no overmixing!
- Gently fold in the white chocolate chips.
- Chill the cookie dough for 30 minutes. Pre-scoop into 2-tablespoon balls if you like.
- Preheat your oven to 350 ℉ while the dough chills.
- Place the chilled dough balls on a baking sheet lined with parchment paper, ensuring they’re 2-3 inches apart.
- Bake in the pre-heated oven for 9-12 minutes until the edges start to brown.
- Remove and tap the pan on the countertop to settle the cookies. Let them cool on the tray for 5-10 minutes before moving to a rack.
How to Make Pumpkin White Chocolate Chip Cookies (Overview)
Making these cookies is a piece of cake—or should I say, cookie? Start by prepping the pumpkin puree (squeeze the liquid away), then cream those butters sugars well. Next, mix in your flavors, add the dry ingredients, and fold in the yummy chocolatey chunks. Don’t forget to chill the dough; it’s crucial for the perfect cookie texture. Lastly, bake until golden, and voila—your kitchen will smell heavenly!
Pro Tip: Chilling the dough really helps those cookies keep their shape and maintain that soft center.
How to Serve Pumpkin White Chocolate Chip Cookies
These cookies have a gorgeous amber color with a soft, chewy center studded with creamy white chocolate. Serve them warm with a sprinkle of sea salt on top for that sweet-and-salty pop. They pair beautifully with a cup of hot apple cider or your favorite pumpkin spice latte. Imagine your guests’ faces as they take their first bite—total bliss! 😋
How to Store Pumpkin White Chocolate Chip Cookies
These cookies will stay fresh in an airtight container for up to one week at room temperature. If you want to keep them longer, you can freeze them for up to three months. Just place them in a freezer bag with layers separated by parchment paper to avoid sticking together. When you need a sweet fix, pop them in the microwave for a few seconds to soften!
Tips to Make Pumpkin White Chocolate Chip Cookies
Here are a few insider tricks for the best cookies ever:
- Room Temperature Ingredients: Always use softened butter for that creamy texture.
- Don’t Skip the Chill: Letting the dough rest really makes a difference in flavor and texture.
- Even Dough Balls: Use a cookie scoop for perfectly sized cookies that bake evenly.
- Experiment with Spices: Feel free to play around with your spices—nutmeg or ginger can add a fun twist!
Variation
Want to change it up?
- Vegan Option: Substitute the butter with a plant-based butter and the egg yolk with a flax egg for a vegan-friendly treat.
- Different Chips: Swap the white chocolate for dark chocolate or even caramel chips for a different vibe.
FAQs
Q: Can I use canned pumpkin?
A: Absolutely! Just be sure to squeeze out that excess moisture for the best results!
Q: Can these cookies be made ahead of time?
A: You can prepare the dough and chill it a day ahead. Just store it in the fridge until you’re ready to bake!
Q: Do these cookies freeze well?
A: Yes, they freeze beautifully! Just make sure they’re in an airtight container or bag.
📌 Pin this recipe for your next cozy dinner night!
Pumpkin White Chocolate Chip Cookies
Ingredients
Main Ingredients
- ½ cup unsalted butter softened
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- 6 tbsp pumpkin puree (¼ cup plus 2 tbsp)
- 1 egg yolk
- 1.5 cups all-purpose flour (spooned and leveled)
- ½ tsp cinnamon (or pumpkin pie spice)
- 1 tsp vanilla extract
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt (decrease to ¼ tsp if using salted butter)
- 1 cup white chocolate chips
Instructions
Preparation
- Wrap the pumpkin puree in paper towels or a clean tea towel to squeeze out excess liquid.
- Cream the butter, granulated sugar, and light brown sugar for about 2-3 minutes. Don’t forget to scrape down the bowl!
- Mix in the vanilla extract, pumpkin puree, and egg yolk until well blended.
- Add flour, baking soda, baking powder, salt, and cinnamon. Mix until just combined — no overmixing!
- Gently fold in the white chocolate chips.
- Chill the cookie dough for 30 minutes. Pre-scoop into 2-tablespoon balls if you like.
Baking
- Preheat your oven to 350 ℉ while the dough chills.
- Place the chilled dough balls on a baking sheet lined with parchment paper, ensuring they’re 2-3 inches apart.
- Bake in the pre-heated oven for 9-12 minutes until the edges start to brown.
- Remove and tap the pan on the countertop to settle the cookies. Let them cool on the tray for 5-10 minutes before moving to a rack.
Notes
Printable Recipe Card
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