Okay, friends, let’s talk fall baking! Is there anything better than the smell of pumpkin spice wafting through the house as the leaves start to turn? I think not! And when you combine that warm, cozy pumpkin flavor with sweet, melty white chocolate…oh my goodness. It’s pretty much heaven in cookie form. That’s why I am SO excited to share my recipe for Pumpkin White Chocolate Chip Cookies!
Baking these cookies always reminds me of being a kid. My grandma used to make the *best* pumpkin cookies every year, and I’d always sneak a few (okay, maybe more than a few!) straight from the oven. This recipe is my own little twist on her classic, and trust me, it’s a winner. The pumpkin keeps them super soft and chewy, and the white chocolate chips? Well, they just add the perfect touch of sweetness. These Pumpkin White Chocolate Chip Cookies are seriously addictive. You’ve been warned!
Why You’ll Love These Pumpkin White Chocolate Chip Cookies
Seriously, you’re gonna be obsessed with these! What’s not to love? They’re easy, scream “FALL!”, and have the best texture *ever*. Plus, pumpkin and white chocolate? Genius combo! Even the kiddos will gobble them up. Promise!
Key Benefits of These Pumpkin White Chocolate Chip Cookies
Okay, let’s break it down. First off, these are SO easy to whip up. Seriously, even if you’re not a baking pro, you can totally nail this recipe. And hello, they’re PERFECT for fall! The pumpkin spice just makes you want to curl up with a blanket and a cup of tea. But the real magic? That soft and chewy texture! They’re not cakey, not crunchy, just perfectly chewy. And the flavor? Oh my goodness. The pumpkin adds this warm, earthy thing, and the white chocolate chips are just pure sweetness. My favorite part is how kid-friendly they are! My little ones devour them, and I don’t feel *too* bad because, you know, pumpkin is basically a vegetable, right?
Ingredients for Your Pumpkin White Chocolate Chip Cookies
Alright, gather ’round! Here’s what you’ll need to make these amazing Pumpkin White Chocolate Chip Cookies: 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/2 teaspoon salt, 1 cup (that’s 2 sticks!) unsalted butter, softened (but not melted!), 1 cup granulated sugar, 1 cup *packed* brown sugar, 1 cup pumpkin puree, 1 teaspoon vanilla extract, 2 *large* eggs, and 2 cups of white chocolate chips. Got it? Good!
Ingredient Notes for Pumpkin White Chocolate Chip Cookies
Okay, a few little things. Make sure you’re using *pumpkin puree*, not pumpkin pie filling! They’re totally different. Trust me, I’ve made that mistake before…oops! As for the white chocolate chips, I usually go for the Ghirardelli ones – they’re super creamy. But honestly? Any brand works! You could even chop up a white chocolate bar if you’re feeling fancy. And if you don’t have quite enough brown sugar? A little extra granulated sugar won’t hurt. Just promise me you won’t skip the pumpkin spice! It’s what makes these cookies so special.
How to Make Pumpkin White Chocolate Chip Cookies: Step-by-Step Instructions
Alright, let’s get baking! First things first, preheat your oven to 350°F (that’s 175°C for my friends across the pond). This is super important, so don’t skip it! While the oven’s heating up, we’re gonna get the dough ready. This recipe is pretty straightforward, but pay attention to the details, okay? You’ll want to follow these instructions carefully to get the perfect Pumpkin White Chocolate Chip Cookies every time. And trust me, once you taste these, you’ll be making them all season long!
Preparing the Dough for Pumpkin White Chocolate Chip Cookies
Okay, grab a big bowl and whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set that aside. In another bowl, cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy. This is where a mixer comes in handy, but you can totally do it by hand if you’re feeling ambitious! Next, beat in the pumpkin puree and vanilla extract. Add the eggs one at a time, mixing well after each. Now, *slowly* add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix! That’s the secret to soft cookies. Finally, stir in those glorious white chocolate chips. Yum!
Baking Your Perfect Pumpkin White Chocolate Chip Cookies
Time to bake! Drop rounded tablespoons of dough onto ungreased baking sheets. You can use a cookie scoop for perfectly uniform cookies, or just eyeball it like I usually do. Pop them in the oven for 10-12 minutes, or until the edges are golden brown. Keep an eye on them! Ovens can be tricky, so you don’t want to over-bake these babies. When they’re done, let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. And then? Devour! (Careful, they’re hot!)
Tips for the Best Pumpkin White Chocolate Chip Cookies
Want to take your Pumpkin White Chocolate Chip Cookies from good to *amazing*? I’ve got a few secrets up my sleeve! First, try chilling the dough for at least 30 minutes before baking. This helps prevent the cookies from spreading too thin and gives them a chewier texture. Trust me, it’s worth the wait! Also, I *always* line my baking sheets with parchment paper. It makes cleanup a breeze and keeps the cookies from sticking. And the biggest tip of all? Don’t over-bake them! Slightly underbaked cookies are way better than dry, crumbly ones. You want those edges golden but the centers still a little soft. You’ll thank me later!
Variations on These Pumpkin White Chocolate Chip Cookies
Okay, so you’ve mastered the basic Pumpkin White Chocolate Chip Cookie…now what? Time to get creative! How about adding some chopped walnuts or pecans for a little crunch? Or maybe swap out the cinnamon for a pinch of ginger or allspice for an extra kick? You could even use chocolate chunks instead of white chocolate chips. Ooh, or what about a swirl of cream cheese frosting on top? The possibilities are endless, friends! Have fun with it!
Frequently Asked Questions About Pumpkin White Chocolate Chip Cookies
Got questions? I’ve got answers! I know baking can be a little intimidating sometimes, so let’s tackle some of the most common questions I get about these Pumpkin White Chocolate Chip Cookies. Don’t worry, I’m here to help you bake the *perfect* batch every single time!
Can I freeze Pumpkin White Chocolate Chip Cookie dough?
Absolutely! Freezing cookie dough is a total game-changer, especially during the busy holiday season. Just scoop the dough into balls like you’re about to bake them, and then place them on a baking sheet lined with parchment paper. Pop the baking sheet into the freezer for about an hour, or until the dough balls are solid. Then, transfer them to a freezer-safe bag or container. They’ll keep in the freezer for up to 3 months! When you’re ready to bake, just take out as many as you want and bake them straight from frozen, adding a minute or two to the baking time. Easy peasy!
How do I keep my Pumpkin White Chocolate Chip Cookies soft?
Ah, the million-dollar question! Nobody wants hard, crunchy cookies, right? The key to keeping these Pumpkin White Chocolate Chip Cookies soft is to store them properly. Once they’re completely cooled, place them in an airtight container with a slice of bread. Yep, you heard me right! The bread will help absorb any excess moisture and keep the cookies soft and chewy for days. You can also add a layer of parchment paper between the cookies to prevent them from sticking together. And trust me, hiding them from yourself is also a good strategy…because they are seriously addictive!
Can I use pumpkin pie filling instead of pumpkin puree in these Pumpkin White Chocolate Chip Cookies?
Okay, listen up! This is a BIG no-no. Pumpkin pie filling has added spices and sugar, which will totally mess up the flavor and texture of your cookies. Stick with plain pumpkin puree, okay? It’s just pure, unadulterated pumpkin goodness. You can usually find it in the baking aisle of your grocery store. If you accidentally grab pumpkin pie filling, don’t panic! Just save it for, you know, pumpkin pie! But for these cookies? Puree is the way to go!
Storing and Reheating Your Pumpkin White Chocolate Chip Cookies
Okay, so you haven’t devoured ALL the Pumpkin White Chocolate Chip Cookies in one sitting (I’m impressed!). To keep those leftovers fresh, just pop them in an airtight container. They’ll be perfect at room temperature for a few days…if they last that long! Wanna warm one up? A quick zap in the microwave or a few minutes in a warm oven will make ’em taste like they’re fresh from the baking sheet. Enjoy!
Nutritional Information for Pumpkin White Chocolate Chip Cookies
Okay, let’s talk numbers! Here’s the deal: I’m not a nutritionist, so this is just a rough estimate, okay? The nutritional information for these Pumpkin White Chocolate Chip Cookies will vary depending on the exact ingredients you use (like the brand of white chocolate chips, or if you add nuts). So, please don’t take this as gospel! But just to give you a general idea, one cookie is probably around 220 calories. Hey, it’s a treat! Enjoy it!
Enjoy Your Homemade Pumpkin White Chocolate Chip Cookies
And there you have it! Your very own batch of amazing Pumpkin White Chocolate Chip Cookies! I’d love to hear how they turned out, so leave a comment below! And don’t forget to rate the recipe and share your pics on social media! Happy baking!
Print
Irresistible Pumpkin White Chocolate Chip Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft and chewy pumpkin cookies loaded with white chocolate chips. A perfect fall treat.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups white chocolate chips
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in pumpkin puree and vanilla extract.
- Add eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in white chocolate chips.
- Drop by rounded tablespoons onto ungreased baking sheets.
- Bake for 10-12 minutes, or until edges are golden brown.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- For extra flavor, add 1/2 cup chopped walnuts or pecans.
- Store cookies in an airtight container at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 15g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
