These pumpkin white chocolate chip cookies are soft, chewy, and packed with cozy fall flavors. The sweet bursts of white chocolate paired with pumpkin spice make them irresistible!
Baking these cookies fills the kitchen with a warm and inviting scent. They vanish quickly, especially when I share them with friends—who can resist a cookie that tastes like autumn?
Key Ingredients & Substitutions
Butter: Unsalted butter is best for this recipe, as it allows you to control the salt. If you don’t have butter, you can use coconut oil or a vegan butter alternative for a dairy-free option.
Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling. If fresh pumpkin is available, you can cook and mash it yourself. For a different flavor, swap with applesauce or mashed bananas, though it will change the taste.
White Chocolate Chips: While white chocolate chips are traditional, you could substitute dark or semi-sweet chocolate for a richer flavor. For a nutty twist, consider adding chopped nuts or butterscotch chips instead.
Pumpkin Pie Spice: If you don’t have pumpkin pie spice, you can mix cinnamon, nutmeg, and ginger. Adjust the spices to your taste depending on how spicy you like your cookies!
How Do I Get My Cookies Soft and Chewy?
To ensure your pumpkin white chocolate chip cookies turn out soft and chewy, follow these tips closely:
- Do Not Overmix: Once you add the dry ingredients, mix just until combined. Overmixing can lead to tough cookies.
- Chill the Dough: If you have time, chill the cookie dough for about 30 minutes. This helps the flavors meld and controls spread while baking.
- Oven Temperature: Make sure your oven is preheated to 350°F (175°C). An accurate temperature is key for perfect cookies.
- Pull Them Early: Bake until the edges are set and the center still looks soft. They will firm up as they cool if you remove them from the oven just in time.
By following these techniques, you can enjoy soft, chewy cookies every time!
How to Make Pumpkin White Chocolate Chip Cookies
Ingredients You’ll Need:
- 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 pumpkin puree (not pumpkin pie filling)
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger combined)
- 1 1/2 cups white chocolate chips
- Optional: a pinch of flaky sea salt for sprinkling on top
How Much Time Will You Need?
This recipe will take about 20 minutes for prep and around 15 minutes for baking. Including cooling time, plan for about 40-45 minutes to enjoy these delightful cookies!
Step-by-Step Instructions:
1. Prepare to Bake:
Begin by preheating your oven to 350°F (175°C). While that’s heating, line your baking sheets with parchment paper or silicone mats to prevent the cookies from sticking.
2. Creaming the Butter and Sugars:
In a large mixing bowl, combine the soft butter, granulated sugar, and brown sugar. Using a hand mixer or stand mixer, beat these ingredients together for about 2-3 minutes until it’s nice and fluffy.
3. Adding Wet Ingredients:
Beat in the egg and vanilla extract until everything is well combined. Next, add the pumpkin puree and mix until fully incorporated into the wet ingredients.
4. Mixing Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. This ensures the baking soda is evenly distributed throughout the flour.
5. Combine Wet and Dry Ingredients:
Now, gradually add the dry mixture to the wet ingredients. Mix on low speed just until combined. Be careful not to overmix; we want these cookies to stay soft!
6. Adding the Chocolate Chips:
Fold in the white chocolate chips gently through the dough, making sure they are evenly distributed.
7. Scoop the Dough:
Using a cookie scoop or tablespoon, drop rounded balls of dough onto your baking sheets, leaving about 2 inches between them since they won’t spread much. If you like, flatten them slightly with the back of the spoon or your fingers.
8. Bake and Cool:
If you’re feeling adventurous, sprinkle a small pinch of flaky sea salt on each cookie for an added sweet-salty flavor. Bake the cookies for about 12-15 minutes, or until the edges are set and they look lightly golden but still soft in the center.
9. Enjoy!
Remove the cookies from the oven, and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your soft and chewy pumpkin white chocolate chip cookies!
These cookies are perfect for fall and are sure to be a hit with friends and family!
Can I Use Pumpkin Pie Filling Instead of Pure Pumpkin Puree?
No, it’s best to use pure pumpkin puree for this recipe. Pumpkin pie filling contains added sugars and spices that will alter the taste and texture of the cookies. Stick with pure pumpkin for the best results!
How Can I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them for up to 3 months. Just make sure to place parchment paper between layers to prevent sticking!
Can I Add Nuts to the Cookie Dough?
Absolutely! If you’d like to add nuts, such as chopped pecans or walnuts, fold in about 1 cup along with the white chocolate chips for an added crunchy texture.
What Can I Substitute for White Chocolate Chips?
If you prefer, you can substitute white chocolate chips with semi-sweet or dark chocolate chips for a richer flavor. You could also consider using butterscotch chips for a different sweet twist!
