Pumpkin White Chocolate Chip Cookies Recipe
If you’re looking for the ultimate fall treat, you’ve come to the right place! This Pumpkin White Chocolate Chip Cookies Recipe is like a warm hug on a chilly day. Imagine biting into a soft, chewy cookie filled with cozy pumpkin spice and delightful bursts of sweet white chocolate. It’s pure bliss!
These cookies are perfect for busy weeknights when you want something quick and satisfying, or for family gatherings where everyone will gather around the cookie plate, asking for seconds. Trust me, once you make these cookies, they’ll become a staple in your baking routine!
Why You’ll Love This Recipe
- Easy to make: With simple steps and common ingredients, this recipe is perfect for bakers of all levels.
- Family-friendly: Kids and adults alike will enjoy these tasty treats, making them great for sharing!
- Delicious flavor: The combination of pumpkin spice and white chocolate creates a deliciously unique flavor that screams autumn.
- Make-ahead convenience: You can whip up the dough in advance and bake fresh cookies whenever you want!
Ingredients You’ll Need
Let’s gather our simple, wholesome ingredients! These are items you might already have in your kitchen. Together, they create the perfect balance of flavors in our Pumpkin White Chocolate Chip Cookies.
For the Cookie Dough
- 1 cup / 2 sticks / 230 g / 8 oz salted butter, softened at room temperature for 15 min (can sub for unsalted butter + 1/4 tsp fine salt)
- 1/2 cup + 2 tbsp / 120 g / 4.2 oz brown sugar, packed
- 1/2 cup / 100 g / 3.5 oz granulated (white) sugar
- 1/2 cup / 125 g / 4.5 oz pumpkin puree, blotted
- 1 egg yolk
- 1 tsp pumpkin pie spice
- 2 3/4 cups / 265 g / 9.3 oz all-purpose flour, spooned and leveled
- 1 tsp baking soda
- 1 1/2 cups / 250 g / 9 oz white chocolate chips
Variations
One of the best things about this recipe is its flexibility! Here are some fun variations to try:
- Add nuts: Toss in some chopped pecans or walnuts for added crunch.
- Use dark chocolate chips: If you prefer a richer flavor, swap white chocolate chips for dark chocolate.
- Mix in oats: For a heartier texture, add half a cup of rolled oats to the dough.
- Try different spices: Experiment with cinnamon or ginger to find your favorite spice blend!
How to Make Pumpkin White Chocolate Chip Cookies Recipe
Step 1: Prep
First things first! Preheat your oven to 350°F (180°C), and line a cookie sheet with parchment paper. This step ensures your cookies don’t stick and helps them bake evenly.
Step 2: Blot the Pumpkin Puree
Next up, we need to prepare our pumpkin puree. Place it in a shallow bowl and press a paper towel on top several times. This removes excess moisture from the puree, ensuring our cookies aren’t too wet.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, combine the softened butter with both sugars—white and brown. Using either a hand mixer or stand mixer fitted with the paddle attachment, cream them together until light and fluffy, about 2 to 3 minutes. This process incorporates air into the mixture, giving our cookies that lovely texture.
Step 4: Add Wet Ingredients
Now it’s time to mix in our wet ingredients! Add the blotted pumpkin puree, egg yolk, and pumpkin pie spice into the bowl. Mix on medium speed until everything is well combined. Be sure to scrape down the sides with a rubber spatula as needed so every bit gets mixed in!
Step 5: Fold in Dry Ingredients
Gently fold in the flour and baking soda using a cooking spoon or rubber spatula until fully incorporated. I love doing this step by hand because overmixing can lead to tough cookies—let’s keep them soft and chewy!
Step 6: Add Chocolate Chips
Now comes the fun part! Stir in those delicious white chocolate chips until they are evenly distributed throughout the dough.
Step 7: Shape the Cookies
Using a small cookie scoop (or just your hands!), drop balls of dough onto your lined baking sheet about two inches apart. Don’t worry if they look a little rustic; they’ll spread out beautifully while baking.
Step 8: Bake
Pop those cookies into your preheated oven! Bake them for about 9 to 11 minutes until the edges are set but centers are still gooey. Remember that they will continue baking as they cool—so underbaking slightly is key!
Step 9: Cool and Serve
After removing them from the oven, let them rest on cookie sheets for about five minutes before transferring them to a wire rack to cool completely. Enjoy these gems warm or at room temperature—the choice is yours!
Pro Tips for Making Pumpkin White Chocolate Chip Cookies Recipe
Baking can be a delightful experience, and with these handy tips, you’ll ensure your cookies turn out perfectly every time!
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Choose the right pumpkin puree: Use 100% pure pumpkin puree instead of pumpkin pie filling to control sweetness and flavor. This will give your cookies a rich pumpkin taste without added spices or sugars.
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Don’t skip the blotting step: Blotting the pumpkin puree helps remove excess moisture, which can prevent your cookies from becoming too cakey. This step is crucial for achieving that ideal soft and chewy texture.
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Scoop with precision: Using a small cookie scoop ensures uniform cookie sizes, which means they’ll bake evenly. Consistency in size also makes them visually appealing on a plate!
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Keep an eye on the baking time: Since ovens vary, check your cookies a minute or two before the timer goes off. You want them slightly underbaked so they stay chewy and soft as they cool.
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Experiment with mix-ins: Feel free to get creative by adding nuts or dried fruits to the dough! They can add texture and flavor variations that elevate your cookie experience.
How to Serve Pumpkin White Chocolate Chip Cookies Recipe
These delectable cookies are perfect for any occasion, whether you’re hosting a fall gathering or just craving a cozy treat at home. Here are some ideas for presenting them beautifully!
Garnishes
- Sprinkle of sea salt: A light dusting of flaky sea salt on top of each cookie enhances sweetness and adds a delightful contrast.
- Drizzle of white chocolate: Melt some white chocolate and drizzle it over the cooled cookies for an extra touch of indulgence.
Side Dishes
- Hot apple cider: The warm spices in apple cider complement the flavors of pumpkin spice beautifully, making this drink a perfect pairing.
- Vanilla ice cream: A scoop of creamy vanilla ice cream served alongside warm cookies creates a delicious contrast in temperature and flavor.
- Pumpkin spice latte: Enjoy this classic fall beverage as it harmonizes wonderfully with your cookies, making for a comforting snack break.
- Fruit salad: A refreshing fruit salad made with seasonal fruits like apples and pears offers a light contrast to the richness of the cookies.
With these serving tips, your Pumpkin White Chocolate Chip Cookies will not only taste amazing but also look enticing on any table! Enjoy every bite!
Make Ahead and Storage
These pumpkin white chocolate chip cookies are perfect for meal prep! You can easily make a batch ahead of time and enjoy them throughout the week, or even share them with friends and family.
Storing Leftovers
- Store the cooled cookies in an airtight container at room temperature for up to 5 days.
- For longer freshness, keep them in the refrigerator for up to 10 days.
Freezing
- To freeze, place the cookie dough balls on a baking sheet lined with parchment paper and freeze until solid.
- Once frozen, transfer the dough balls to a freezer-safe bag or container, where they can be stored for up to 3 months.
- Bake from frozen by adding an extra 1-2 minutes to the baking time.
Reheating
- To reheat cookies, place them on a microwave-safe plate and heat for about 10-15 seconds.
- For a crispy texture, warm them in an oven preheated to 350°F (180°C) for about 5 minutes.
FAQs
Here are some frequently asked questions about this delightful recipe.
Can I use different types of chocolate chips in the Pumpkin White Chocolate Chip Cookies Recipe?
Absolutely! While white chocolate chips add a lovely sweetness, you can substitute with semi-sweet or dark chocolate chips for a different flavor profile.
How do I ensure my Pumpkin White Chocolate Chip Cookies turn out soft?
To achieve soft cookies, be careful not to overmix the dough and take them out of the oven when they look slightly underbaked. They will continue to cook as they cool!
What is the best way to measure flour for this Pumpkin White Chocolate Chip Cookies Recipe?
For accurate measurements, spoon the flour into your measuring cup and level it off with a knife. This prevents packing and ensures you don’t add too much flour.
How many cookies does this Pumpkin White Chocolate Chip Cookies Recipe yield?
This recipe yields approximately 40 delicious cookies, perfect for sharing or enjoying throughout the week!
Final Thoughts
I hope you find joy in baking these pumpkin white chocolate chip cookies! Their warm flavors and delightful texture make them truly special. Whether you’re treating yourself or bringing smiles to others, these cookies are sure to be a hit. Enjoy every bite, and happy baking!
Pumpkin White Chocolate Chip Cookies
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes
- Yield: Approximately 40 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in the warmth of autumn with these Pumpkin White Chocolate Chip Cookies. Soft and chewy, these delightful cookies are packed with cozy pumpkin spice and sweet bursts of creamy white chocolate. Perfect for busy weeknights or family gatherings, this easy-to-follow recipe will quickly become a favorite in your baking repertoire. Make them ahead of time for fresh treats whenever the craving strikes!
Ingredients
- 1 cup salted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup pumpkin puree, blotted
- 1 egg yolk
- 1 tsp pumpkin pie spice
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1 1/2 cups white chocolate chips
Instructions
- Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Blot the pumpkin puree to remove excess moisture.
- In a large bowl, cream together softened butter, brown sugar, and white sugar until light and fluffy.
- Mix in the blotted pumpkin puree, egg yolk, and pumpkin pie spice until well combined.
- Gently fold in flour and baking soda until fully incorporated.
- Stir in white chocolate chips evenly throughout the dough.
- Drop cookie dough balls onto the prepared baking sheet, spacing them about two inches apart.
- Bake for 9 to 11 minutes until edges are set but centers are gooey; cool slightly before transferring to a wire rack.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 160
- Sugar: 10g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
