These Pumpkin Cranberry White Chocolate Cookies are a yummy treat that combines the flavors of fall! Soft and chewy, with sweet white chocolate and tangy cranberries, every bite is a delight.
What I love most is how they smell while baking—like a cozy autumn day! Plus, they are perfect for sharing or just enjoying with a cup of tea. Try not to eat them all at once! 😉
Key Ingredients & Substitutions
Unsalted Butter: I always use unsalted butter for baking, as it gives me control over the saltiness. If you’re dairy-free, coconut oil works nicely as a substitute, just let it soften a bit.
Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices. If you don’t have pumpkin, you can use mashed banana or applesauce as a substitute.
Dried Cranberries: These add a lovely tartness. If you prefer, raisins or chopped dried apricots can work well instead. Don’t hesitate to mix in some chopped nuts for extra crunch!
White Chocolate Chips: I love adding white chocolate for sweetness, but you can use dark or milk chocolate chips if that’s more your style. You could also try a mix!
What’s the Best Way to Cream Butter and Sugar?
Creaming butter and sugar is a key step that helps create a fluffy texture in cookies. Here’s how to do it right:
- Start with softened butter, not melted. It should be at room temperature.
- Use a hand mixer or stand mixer on medium speed for 3-5 minutes until the mixture is light and fluffy.
- This process incorporates air, which helps your cookies rise nicely in the oven!
How Can I Ensure My Cookies Come Out Soft and Chewy?
To get that perfect soft and chewy texture, here are a few tips:
- Don’t overmix the dough once you add the flour. Just stir until combined.
- Be careful not to overbake! The edges should be set while the centers remain slightly soft. They will continue to firm up as they cool.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack for the best results.
Enjoy making and sharing these delightful cookies! 😊
Pumpkin Cranberry White Chocolate Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree (not pumpkin pie filling)
For the Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
For the Mix-ins:
- 1 1/2 cups dried cranberries
- 1 1/2 cups white chocolate chips (plus extra for topping)
- Optional: white chocolate drizzle (melted white chocolate)
How Much Time Will You Need?
This delightful cookie recipe takes about 15 minutes to prepare and around 12-15 minutes to bake. After baking, make sure to allow some time for cooling, which will take about 5 minutes on the baking sheet and then additional time on a wire rack. In total, you’ll need about 45 minutes to an hour to get everything done and enjoy your cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
First, you’ll want to preheat your oven to 350°F (175°C). This helps the cookies bake evenly. While the oven is warming up, line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Cream the Butter and Sugars:
In a large mixing bowl, cream together your softened butter, granulated sugar, and brown sugar. Use a hand mixer or a stand mixer to beat this mixture until it’s light and fluffy, which should take about 2-3 minutes.
3. Mix in the Egg and Pumpkin:
Now, beat in the egg, followed by the vanilla extract and pumpkin puree. Mix everything together until it’s smooth and well combined. This mixture will have a lovely orange color!
4. Combine Dry Ingredients:
In a separate bowl, whisk together your flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This ensures all your baking powder and spices are evenly distributed for the best flavor.
5. Mix It All Together:
Gradually add the dry ingredient mixture to the wet pumpkin mixture. Stir just until everything is combined. Be careful not to overmix, as this can make the cookies tough.
6. Fold in the Goodies:
Gently fold in the dried cranberries and white chocolate chips, making sure they’re evenly distributed throughout the dough.
7. Shape the Cookies:
Using a tablespoon, drop rounded scoops of the dough onto your prepared baking sheets. Make sure to space them about 2 inches apart, as they will spread while baking.
8. Add Extra Chocolate (Optional):
If you like, press a few extra white chocolate chips into the tops of the cookies to make them look extra tempting!
9. Bake the Cookies:
Pop the cookies in the preheated oven and bake for about 12-15 minutes. They are done when the edges look set but the centers are soft. A little bit of a jiggle in the center is a good sign!
10. Cool Them Down:
Remove the cookies from the oven, and let them cool on the baking sheet for about 5 minutes. Then gently transfer them to a wire rack to cool completely.
11. Drizzle White Chocolate (Optional):
If you want to make these cookies even more special, melt a bit of white chocolate and drizzle it over the cooled cookies. Allow it to set before serving.
Enjoy these soft, chewy, autumn-flavored cookies filled with tangy cranberries and sweet white chocolate bursts! Perfect for any fall gathering or just a cozy treat at home! 😊
Can I Use Fresh Cranberries Instead of Dried?
While you can use fresh cranberries, they are much more tart than dried ones. If you decide to use fresh, consider adding a little more sugar to balance the flavors. You may also want to chop them roughly to ensure they mix well into the dough.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze them in a single layer on a baking sheet, then transfer to a zip-top bag. They can be frozen for up to 3 months!
Can I Substitute the Pumpkin Puree?
Yes! If you don’t have pumpkin puree on hand, you can substitute it with the same amount of applesauce or mashed bananas. Keep in mind this may slightly change the flavor of the cookies, but they will still be delicious!
What Can I Use Instead of White Chocolate Chips?
If white chocolate isn’t your thing, feel free to use milk chocolate or dark chocolate chips as a substitution. You can also mix and match to create your favorite combination!
