These Pumpkin White Chocolate Chip Cookies are soft, chewy, and packed with the cozy flavors of fall! The pumpkin makes them nice and moist, while the sweet chocolate chips add a delicious surprise.
I can’t help but snack on these while they’re warm. The smell in the kitchen is just heavenly! 🍪 I love sharing them with friends; they always ask for the recipe!
Key Ingredients & Substitutions
Pumpkin Puree: Make sure to use canned pumpkin puree, not pumpkin pie filling. If you want a fresher option, you can roast and puree sugar pumpkins. I’ve done this, and it gives a wonderful flavor!
White Chocolate Chips: I love using high-quality white chocolate chips for a rich taste. If you’re looking for a healthier option, try using dark chocolate chips instead. They give a nice contrast to the sweetness of the pumpkin!
Vegetable Oil: While vegetable oil is great for moisture, you could substitute with melted coconut oil or even unsweetened applesauce for a lighter version. Applesauce also adds more natural sweetness!
Spices: The spices make these cookies special! If you don’t have ground cloves, it’s perfectly fine to skip it or use allspice as an alternative. Feel free to adjust the cinnamon and nutmeg to your taste!
How Do I Get My Cookies Soft and Chewy?
To achieve that perfect soft and chewy texture, focus on these tips:
- Don’t overmix the dough after adding the dry ingredients. This keeps your cookies tender!
- Use higher moisture ingredients like pumpkin puree and oil to maintain softness.
- Remove cookies from the oven when they look slightly underbaked. They’ll firm up as they cool.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack. This helps set the shape.
How to Make Pumpkin White Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/2 teaspoon salt
- 1 1/2 cups white chocolate chips
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 12-15 minutes of baking time. So, in total, you’ll need about 30 minutes before you can enjoy these delicious cookies! Plus, they’ll need a bit of cool time once they’re out of the oven.
Step-by-Step Instructions:
1. Preheat the Oven and Prepare Baking Sheets
First, preheat your oven to 350°F (175°C). While the oven is warming up, line your baking sheets with parchment paper. This helps prevent the cookies from sticking!
2. Mix the Wet Ingredients
In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract. Use a whisk or a spoon to mix everything together until it’s nice and smooth!
3. Combine the Dry Ingredients
In another bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, nutmeg, cloves (if using), and salt. This will help evenly distribute the baking powder and spices throughout the dough.
4. Combine Wet and Dry Ingredients
Now, gradually add the dry mixture to the wet ingredients. Gently stir until everything is just combined. Be careful not to overmix; a few lumps are okay!
5. Add the White Chocolate Chips
Fold the white chocolate chips into the dough. Make sure they are evenly distributed throughout to enjoy sweet bites in every cookie!
6. Shape the Cookies
Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets. Make sure to leave about 2 inches of space between each cookie—they spread as they bake!
7. Bake the Cookies
Place the baking sheets in the oven and bake for 12-15 minutes, or until the edges are set and the cookies are just lightly golden on the bottom. Watch them closely; you want them to be soft!
8. Cooling Time
Once they’re done, take them out of the oven and allow the cookies to cool on the baking sheet for about 5 minutes. Then carefully transfer them to a wire rack to cool completely.
9. Enjoy!
Now, it’s time to enjoy your delightful soft and chewy pumpkin white chocolate chip cookies with a warm drink or all on their own. They’re perfect for cozy days!
Can I Substitute Fresh Pumpkin for Canned Pumpkin?
Yes, you can use fresh pumpkin! Simply roast and puree a sugar pumpkin until smooth, but make sure to drain any excess moisture to avoid overly wet dough.
What If I Don’t Have White Chocolate Chips?
No problem! You can use dark chocolate chips or even milk chocolate chips instead for a different but delicious flavor combo.
How Should 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 in a single layer and then transfer them to a zip-top bag for up to 3 months.
Can I Add Nuts to This Recipe?
Absolutely! Chopped pecans or walnuts can add a nice crunch. If you choose to add nuts, reduce the amount of white chocolate chips slightly for balance.