Pumpkin White Chocolate Chip Cookies Recipe hits that sweet spot between cozy fall vibes and a little indulgence. If you like your cookies soft, a bit cakey, and packed with flavor, this one’s for you. Plus, the white chocolate chips add a creamy twist that’s just the right amount of sweet.
Why You Should Try Pumpkin White Chocolate Chip Cookies
Honestly, pumpkin in cookies is a game-changer. It keeps them moist without drowning the flavor in sugar. White chocolate chips? They melt into little pockets of creamy goodness. If you love seasonal treats but want something a bit different from your usual pumpkin pie or spice latte, these cookies bring that pumpkin magic with a soft, chewy texture. Plus, they’re pretty straightforward to make, which is always a win.
Variations I’ve Tried And Loved
I’ve played around with this recipe more than once, and here are some tweaks that worked well:
- Add chopped pecans or walnuts for a nice crunch.
- Swap white chocolate chips for dark chocolate chips if you want a richer taste.
- Mix in a teaspoon of pumpkin pie spice instead of cinnamon alone for extra warmth.
- Use maple syrup instead of brown sugar to give a subtle maple undertone.
- Add a pinch of espresso powder to deepen the flavor without making it taste like coffee.
Each variation brings a little something different, so feel free to experiment based on what you have on hand or your flavor mood.
Pumpkin White Chocolate Chip Cookies Recipe
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Beat in the egg and pumpkin puree until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in white chocolate chips.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are golden brown.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Serving Ideas for Pumpkin White Chocolate Chip Cookies
These cookies taste amazing on their own, but if you want to get fancy:
- Serve warm with a scoop of vanilla ice cream.
- Pair with a hot cup of chai tea or coffee for a cozy afternoon treat.
- Crumble over a bowl of oatmeal or yogurt for a sweet pumpkin twist.
- Wrap a couple in parchment paper and give them as a thoughtful homemade gift.
Tips for Pumpkin White Chocolate Chip Cookies
Here are a few things I’ve learned that help these cookies turn out just right:
- Use canned pumpkin puree, not pumpkin pie filling. The filling has extra sugar and spices that can throw off the balance.
- Don’t skip softening the butter this helps with the texture.
- Keep an eye on baking time; overbaking dries them out.
- If your dough feels too sticky to scoop, chill it for 20 minutes.
- White chocolate chips can burn easily, so watch the oven closely near the end.
Leftovers and Storage
If you’re lucky enough to have leftovers, store them in an airtight container at room temperature for up to 4 days. They stay soft and delicious. For longer storage, pop them in the freezer in a sealed bag for up to 3 months. When you want a cookie fix, just let them thaw at room temperature or warm them up slightly in the microwave.
Common Mistakes to Avoid
- Using pumpkin pie filling instead of puree can make the cookies too sweet and dense.
- Overmixing the dough leads to tough cookies, so mix just until ingredients come together.
- Baking at too high a temperature will crisp the edges too much and dry out the center.
- Forgetting to measure flour properly can throw off the texture—use a spoon and level method instead of scooping directly from the bag.
Nutrition Facts (per serving)
- Calories: 190 kcal
- Carbohydrates: 28 g
- Protein: 2 g
- Fat: 8 g
- Fiber: 1 g
- Sugar: 16 g
These cookies aren’t exactly health food, but they do bring a bit of pumpkin goodness to the party. Worth every bite, if you ask me!