Introduction

Autumn is a season that invites warmth, comfort, and a touch of sweetness. One of the most beloved ingredients to emerge during this time is pumpkin. These Pumpkin White Chocolate Chip Cookies capture the essence of fall with their soft, chewy texture and a delightful blend of flavors.

The combination of pumpkin and white chocolate offers a unique twist on traditional cookie recipes, making them perfect for sharing or enjoying with a cozy cup of tea. This recipe will guide you in creating cookies that are flavorful yet simple enough for home cooks of any skill level.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 cup white chocolate chips

Directions & Preparation

1. Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Add the egg, pumpkin puree, and vanilla extract to the mixture, and beat until well combined.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Fold in the white chocolate chips, ensuring they are evenly distributed throughout the dough.
7. Using a cookie scoop or spoon, drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers are set.
9. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

FAQs

Why are my cookies too flat?

Flat cookies may indicate that the butter was too warm or melted. Ensure the butter is softened but not melted, and chill the dough for 30 minutes before baking.

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree as long as it is well-cooked and not too watery. Make sure to drain excess moisture.

What if I want to add nuts to my cookies?

You can add up to 1/2 cup of chopped nuts, such as pecans or walnuts, along with the white chocolate chips for added texture.

Are these cookies chewy or cakey?

These cookies are meant to be chewy due to the pumpkin. If you prefer a cakey cookie, slightly increase the flour by 1/4 cup.

How do I know when the cookies are done baking?

The cookies should have set edges and slightly soft centers when they are finished baking. They will firm up as they cool.

Can I make a smaller batch of cookies?

Certainly! You can halve the ingredient quantities to make a smaller batch of about 12 cookies.

Conclusion

Pumpkin White Chocolate Chip Cookies are a delightful treat that encapsulates the flavors of fall. Whether shared with friends or savored alone, they bring comfort and joy with every bite.

Embrace the season by baking a batch and filling your home with the delicious aromas that only fresh cookies can bring. Enjoy your baking adventure!

Recipe Card

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Delightful Pumpkin White Chocolate Chip Cookies

Pumpkin White Chocolate Chip Cookies made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup unsalted butter softened
• 1 cup brown sugar packed
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 cup white chocolate chips

Instructions

• Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
• In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
• Add the egg, pumpkin puree, and vanilla extract to the mixture, and beat until well combined.
• In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
• Gradually add the dry ingredients to the wet mixture, stirring until just combined.
• Fold in the white chocolate chips, ensuring they are evenly distributed throughout the dough.
• Using a cookie scoop or spoon, drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
• Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers are set.
• Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.

For make-ahead, prep components separately and assemble just before heating to preserve texture.

Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.