These Pumpkin Cranberry White Chocolate Cookies are a perfect fall treat! They’re soft and chewy with chunks of creamy white chocolate and tart cranberries mixed in.
Every bite is like a cozy hug, especially when you enjoy them with a warm drink. I love making these cookies in batches to share with friends and family—everyone loves them!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for convenience; it gives the right moisture. Fresh pumpkin can be used, but remember to cook and puree it beforehand. Don’t grab pumpkin pie filling; it has added spices and sugars.
Dried Cranberries: These add a nice tartness to balance the sweetness. If you’re looking for a twist, try chopped dried cherries or raisins instead. They work well in this recipe too!
White Chocolate Chips: While I love using white chocolate for its sweetness, you can easily swap this with dark or semi-sweet chocolate chips if you prefer something less sweet. It will make the cookies taste a bit more chocolatey.
Spices: The traditional pumpkin spices are cinnamon, nutmeg, and cloves. If you’re missing some, or want to simplify, pumpkin pie spice can replace all the separate spices used here.
How Do I Achieve the Perfect Cookie Texture?
The key is in the mixing and baking time. Overmixing can lead to tough cookies, so combine the wet and dry ingredients until just mixed. For baking, keep an eye on them; they should be soft in the center when you take them out. They will firm up as they cool.
- After baking, let them cool on the sheet for 5 minutes before moving them to a wire rack – this helps them hold their shape.
- I recommend using a cookie scoop for evenly sized cookies. This makes for consistent baking and helps them look pretty.
How to Make Pumpkin Cranberry White Chocolate Cookies
Ingredients You’ll Need:
Wet Ingredients:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
Mix-Ins:
- 1 to 1 1/4 cups dried cranberries
- 1 cup white chocolate chips (plus extra for topping, if desired)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10 to 12 minutes to bake, plus a little cooling time. In total, you can expect to spend around 30-40 minutes from start to finish. Perfect for a cozy baking session!
Step-by-Step Instructions:
1. Prepare to Bake:
First things first, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone mats. This will help the cookies bake evenly and prevent sticking.
2. Mix Wet Ingredients:
In a large mixing bowl, beat together the softened butter and granulated sugar with a mixer until the mixture is creamy and smooth. Then, add in the egg, pumpkin puree, and vanilla extract. Mix well until everything is fully combined and looks nice and smooth.
3. Combine Dry Ingredients:
In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This dry mix will help your cookies rise and get that lovely flavor.
4. Bring it All Together:
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix; you want to keep your cookies soft and tender!
5. Add the Good Stuff:
Now, fold in the dried cranberries and white chocolate chips, making sure they are evenly distributed throughout the dough. It’s time for some extra sweetness!
6. Shape the Cookies:
Using a tablespoon or a cookie scoop, drop spoonfuls of dough onto your prepared baking sheets. Make sure to leave about 2 inches of space between each cookie so they can spread while baking.
7. Bake those Cookies:
Optionally, you can gently press a few extra white chocolate chips on top of each cookie for extra flair. Pop them in the preheated oven and bake for about 10 to 12 minutes, or until the edges are set but the centers still look a little soft.
8. Cool and Enjoy:
Once baked, take the cookies out and let them cool on the baking sheet for about 5 minutes. This helps them firm up a bit. Then, transfer them to a wire rack to cool completely. Enjoy these delightful cookies with a glass of milk or your favorite autumn drink!
Trust me, these cookies are not only fun to make but also create a wonderfully fragrant treat that will fill your home with the warm essence of fall. Enjoy every bite!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can! Just make sure to cook and puree the fresh pumpkin before using it in the recipe. Canned pumpkin is typically more convenient and gives consistent results, but fresh can work great if you prefer it.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to 3 months. Just make sure to separate layers with parchment paper to prevent sticking.
Can I Substitute Different Mix-Ins?
Absolutely! Feel free to swap the dried cranberries with other dried fruits like cherries or raisins. You can also use different types of chocolate chips, such as dark or semi-sweet, depending on your taste preference.
What If My Dough Seems Too Sticky?
If the dough feels too sticky, you can add a little extra flour, a tablespoon at a time, until it reaches a manageable consistency. Just be careful not to add too much, as that can change the cookie texture. Happy baking!