Description
These Pumpkin White Chocolate Chip Cookies combine the warm spices of fall with creamy white chocolate chips for a delightful twist on classic cookies. Moist pumpkin puree adds a soft texture, while a blend of cinnamon, nutmeg, and ginger infuses each bite with cozy autumn flavors. Optional chopped nuts add extra crunch and richness, making these cookies perfect for seasonal gatherings or a comforting treat any time of year.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup pumpkin puree (canned or homemade)
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
Add-ins
- 2 cups white chocolate chips
- 1 cup chopped nuts (optional, such as walnuts or pecans)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to ensure cookies do not stick and bake evenly.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until the mixture is light and fluffy, which helps incorporate air for a tender cookie.
- Add Wet Ingredients: Mix in the pumpkin puree, eggs, and vanilla extract to the creamed mixture until all ingredients are well combined, creating a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt to evenly distribute the leavening agents and spices.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet ingredients, mixing gently just until combined to avoid overworking the dough which can make cookies tough.
- Fold in Add-ins: Gently fold white chocolate chips and, if using, chopped nuts into the dough until they are evenly distributed throughout.
- Portion Dough: Use a cookie scoop or tablespoon to drop heaping spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches between each to allow space for spreading.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes or until the edges turn lightly golden. The centers will appear soft but will firm up during cooling.
- Cool: 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, which helps set their shape and texture.
Notes
- For best texture, do not overmix the dough once dry ingredients are added.
- Optional nuts can be omitted or substituted with your favorite type of nut or seed.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- For softer cookies, slightly underbake and allow to cool on the baking sheet.
- Make sure pumpkin puree is well drained if homemade to avoid excess moisture.
