Why This Recipe Is a Must-Try
These Pumpkin White Chocolate Chip Cookies are a delightful blend of sweet and spiced flavors. The soft, chewy texture combined with the rich white chocolate makes them irresistible. They perfectly capture the essence of fall, making them a fantastic treat for any occasion.
Crafting Your Own Pumpkin White Chocolate Chip Cookies
Ingredients
- ½ cup unsalted butter (1 stick, softened)
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- 6 tbsp pumpkin puree (¼ cup plus 2 tbsp)
- 1 egg yolk
- 1.5 cups all-purpose flour (180 g) (spooned and leveled)
- ½ tsp cinnamon (or pumpkin pie spice)
- 1 tsp vanilla extract
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt (reduce to ¼ tsp if using salted butter)
- 1 cup white chocolate chips
Directions
- Start by wrapping the pumpkin puree in paper towels or a clean tea towel. Squeeze out any extra liquid to ensure your cookies aren’t too wet.
- In a mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar. Mix it for about 2-3 minutes, making sure to scrape down the sides of the bowl.
- Blend in the vanilla extract, pumpkin puree, and egg yolk until everything is well combined.
- Add in the flour, baking soda, baking powder, salt, and cinnamon. Stir just until mixed; you don’t want to overdo it.
- Gently fold in the white chocolate chips, ensuring even distribution throughout the dough.
- Chill the cookie dough for 30 minutes. If you prefer, you can pre-scoop the dough into 2-tablespoon balls before chilling.
- While the dough chills, preheat your oven to 350°F (175°C).
- Place the chilled dough balls onto a baking sheet lined with parchment paper, keeping them about 2-3 inches apart for spreading.
- Bake in the preheated oven for 9-12 minutes, until the edges are lightly browned. When they come out, give the baking pan a light tap on the counter to help the cookies settle.
- Let the cookies cool on the tray for about 5-10 minutes, then transfer them to a cooling rack. Once they are cool, dig in!
Enjoying Your Cookies
These Pumpkin White Chocolate Chip Cookies are perfect for sharing with family and friends. Serve them warm with a glass of milk or your favorite coffee. They also make a great addition to any dessert table or holiday gathering.
Storing Your Cookies
To keep these cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them for up to three months. Just make sure to wrap them tightly before freezing.
Pro Tips for Perfect Cookies
- For softer cookies, do not overbake them. The centers should look slightly underdone.
- If you want an extra burst of flavor, add some chopped nuts like pecans or walnuts.
- Adjust the spices according to your taste. You can also try using flavored extracts like almond for variety.
Variations to Consider
Feel free to play around with the ingredients! Swap out the white chocolate for dark chocolate chips, or mix in some dried cranberries for a tart twist. You can also add a pinch of nutmeg for an extra layer of warmth.
Nutritional Information
(Information may vary depending on the ingredients used and portion size; always refer to your specific ingredients for accuracy.)
Family-Style Serving Suggestions
These cookies pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream on the side. You could even serve them as part of a cozy dessert platter alongside seasonal fruits.
Perfect Pairings
For a delightful snack, enjoy these cookies with:
- A hot cup of spiced chai or pumpkin spice latte
- A refreshing glass of apple cider
- Slices of sharp cheddar cheese for a sweet-savory combo
Frequently Asked Questions
1. Can I use fresh pumpkin instead of canned?
Yes, you can! Just make sure to cook and puree the pumpkin first, and squeeze out any excess moisture just like with canned puree.
2. What can I do if I forget to chill the dough?
If you forget to chill the dough, you can still bake the cookies. Just be aware they might spread a little more and be less chewy.
3. Can I make these cookies vegan?
Yes, you can substitute the butter with a plant-based alternative and use flaxseed meal mixed with water instead of the egg yolk. Just keep in mind the texture may vary slightly.
Pumpkin White Chocolate Chip Cookies
Ingredients
Cookie Ingredients
- ½ cup unsalted butter (1 stick, softened)
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- 6 tbsp pumpkin puree (¼ cup plus 2 tbsp) Squeeze out excess liquid
- 1 egg yolk
- 1.5 cups all-purpose flour (180 g) Spoon and leveled
- ½ tsp cinnamon (or pumpkin pie spice)
- 1 tsp vanilla extract
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt Reduce to ¼ tsp if using salted butter
- 1 cup white chocolate chips
Instructions
Preparation
- Wrap the pumpkin puree in paper towels or a clean tea towel and squeeze out any extra liquid.
- In a mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar for 2-3 minutes, scraping down the sides of the bowl.
- Blend in the vanilla extract, pumpkin puree, and egg yolk until well combined.
- Add in the flour, baking soda, baking powder, salt, and cinnamon. Stir just until mixed; do not overdo it.
- Gently fold in the white chocolate chips to ensure even distribution.
Chilling and Baking
- Chill the cookie dough for 30 minutes, or pre-scoop the dough into 2-tablespoon balls before chilling.
- Preheat your oven to 350°F (175°C) while the dough chills.
- Place the chilled dough balls on a baking sheet lined with parchment paper, spacing them about 2-3 inches apart.
- Bake in the preheated oven for 9-12 minutes, until the edges are lightly browned.
- After baking, gently tap the baking pan on the counter to help the cookies settle.
- Let the cookies cool on the tray for 5-10 minutes before transferring them to a cooling rack.
