Pumpkin White Chocolate Chip Cookies: The Ultimate Fall Treat

Name: Pumpkin White Chocolate Chip Cookies
Prep time: 15 min
Cook time: PT-488582H20M57S
Total time: 45 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1/2 cup packed light brown sugar; 1/2 cup granulated sugar; 6 tbsp canned pumpkin puree (about 1/4 cup plus 2 tbsp); 1 egg yolk; 1 1/2 cups all-purpose flour (180g), spooned and leveled; 1/2 tsp cinnamon or pumpkin pie spice; 1 tsp vanilla extract; 1/2 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt (use 1/4 tsp if using salted butter); 1 cup white chocolate chips

Jump to Recipe

Pumpkin White Chocolate Chip Cookies are the perfect fall dessert, combining the rich, warm flavor of pumpkin with the sweetness of white chocolate. These cookies offer a delightful balance of chewy and crispy textures, making them a must-have for any holiday or seasonal celebration. Whether you’re hosting a Halloween gathering or preparing for Thanksgiving, these cookies are sure to please your guests. With an easy-to-follow recipe and minimal prep time, you’ll be able to enjoy these cookies fresh out of the oven in no time.

Why You’ll Love Pumpkin White Chocolate Chip Cookies

These Pumpkin White Chocolate Chip Cookies are quick, simple, and undeniably delicious. Unlike traditional pumpkin cookies that can be puffy and cakey, these cookies are crispy on the outside with a chewy, moist center. The white chocolate chips complement the cinnamon-spiced pumpkin flavor perfectly, making every bite a treat. With only 15 minutes of prep time, they’re ideal for busy bakers looking for a hassle-free yet impressive dessert.

Ingredients for Pumpkin White Chocolate Chip Cookies

• Brown Sugar: Provides moisture and a rich caramel-like sweetness to balance the pumpkin flavor.
• Butter: Unsalted butter adds richness, ensuring the cookies are soft and flavorful.
• White Chocolate Chips: These creamy chips melt beautifully, offering sweetness that pairs wonderfully with pumpkin.
• Canned Pumpkin: Be sure to use pumpkin puree, not pumpkin pie filling, to control the sweetness and spice levels.
• Flour: All-purpose flour gives structure to the dough, ensuring the cookies hold their shape.
• Baking Soda & Baking Powder: These leavening agents help the cookies rise slightly and maintain their chewy texture.
• Cinnamon: A warm spice that enhances the pumpkin’s natural flavor and adds a comforting aroma.
• Vanilla Extract: A subtle yet essential ingredient that rounds out the flavor profile.
• Egg Yolk: Adds richness and helps the dough come together smoothly.
• Salt: Balances the sweetness of the white chocolate and enhances the overall taste.

Alternative Ingredient Suggestions

For those with dietary preferences or ingredient shortages, here are some great swaps:
• Butter: Use plant-based butter or coconut oil for a dairy-free option.
• White Chocolate Chips: If you prefer darker chocolate, swap the white chocolate for semi-sweet or dark chocolate chips.
• Pumpkin: For a twist, try using sweet potato puree instead of pumpkin for a slightly different flavor.

Step-by-Step Instructions

Prepare the Pumpkin Puree: Start by squeezing out excess water from the canned pumpkin. Lay the puree on a paper towel or clean cloth and press to remove as much liquid as possible. This step ensures the cookies aren’t too soft.
Cream Butter and Sugar: In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until smooth. This should take about 2-3 minutes with a hand mixer or stand mixer.
Add Wet Ingredients: Mix in the egg yolk, vanilla extract, and pumpkin puree until everything is well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overwork the dough.
Fold in White Chocolate Chips: Gently fold in the white chocolate chips, ensuring they’re evenly distributed throughout the dough.
Chill the Dough: Scoop tablespoon-sized portions of dough onto a parchment-lined baking sheet. Chill the dough balls in the refrigerator for at least 30 minutes. This step prevents the cookies from spreading too much while baking.
Bake the Cookies: Preheat your oven to 350°F (175°C). Place the chilled dough balls on a baking sheet 2-3 inches apart. Bake for 9-12 minutes or until the edges are golden brown. Remove the cookies from the oven and let them cool on the sheet for 5-10 minutes before transferring them to a wire rack.

Tips & Tricks

Measuring Flour: To avoid adding too much flour, use the spoon and sweep method. Lightly fluff the flour in the container, spoon it into your measuring cup, and then level off the top with a knife.
Even Cookie Sizes: Use an ice cream scoop to ensure uniform cookie sizes. This will help the cookies bake evenly.
Chill the Dough: Don’t skip chilling the dough for at least 30 minutes. It makes the dough easier to handle and ensures the cookies hold their shape while baking.
Firmly Tap the Pan: Once the cookies are out of the oven, gently tap the pan on the countertop. This helps settle the cookies and gives them a crinkled top.

Pairing Ideas and Variations

These Pumpkin White Chocolate Chip Cookies are delicious on their own, but here are some ways to switch them up or serve them with other treats:
• Pumpkin Spice Chocolate Chip Cookies: Substitute cinnamon for pumpkin pie spice for a spicier variation.
• Pumpkin Caramel Cookies: Swap the white chocolate chips for soft caramel pieces for a rich, sweet twist.
• Pumpkin Cookies with Nuts: Add chopped walnuts, pecans, or almonds to the dough for a crunchy texture.
• Serve with a Warm Drink: Pair these cookies with a hot cup of apple cider, chai latte, or pumpkin spice coffee for the ultimate fall treat.

Storing and Making Ahead

These cookies are perfect for preparing in advance. Store your pumpkin white chocolate chip cookies in an airtight container at room temperature for up to 3-5 days. If you want to keep them longer, you can freeze the cookies for up to a month. For freezing, place the cookies in a single layer on a baking sheet to freeze them individually, then transfer them to a freezer-safe container. To bake frozen cookies, add a few extra minutes to the baking time.

With their chewy texture and comforting pumpkin flavor, Pumpkin White Chocolate Chip Cookies are sure to become a seasonal favorite. Whether you’re baking for a crowd or just treating yourself, these cookies are an easy, delicious way to celebrate fall.

Conclusion

In conclusion, Pumpkin White Chocolate Chip Cookies are the perfect combination of seasonal flavors and comforting textures. Whether you’re preparing for a fall gathering or indulging in a quiet treat, these cookies are easy to make and sure to impress. The balance of pumpkin, cinnamon, and white chocolate offers a unique twist on the classic chocolate chip cookie, making it a must-try recipe for pumpkin lovers. Bake a batch today and enjoy the warmth and sweetness these cookies bring to your autumn days.

FAQ

1. Can I use fresh pumpkin instead of canned pumpkin puree?

While fresh pumpkin can be used, canned pumpkin puree is recommended for this recipe because it has a smoother consistency and is more concentrated in flavor. If you decide to use fresh pumpkin, make sure to cook it down to remove excess moisture before using.

2. How can I prevent my Pumpkin White Chocolate Chip Cookies from spreading too much?

To prevent spreading, be sure to chill the dough for at least 30 minutes before baking. This allows the fat in the dough to solidify, which helps the cookies maintain their shape as they bake. Additionally, make sure to properly measure your flour to avoid adding too much.

3. Can I make these cookies gluten-free?

Yes, you can make Pumpkin White Chocolate Chip Cookies gluten-free by using a 1:1 gluten-free flour blend. Keep in mind that the texture may slightly differ, but the cookies will still be delicious.

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