Irresistible Pumpkin White Chocolate Chip Cookies: The Ultimate Fall Treat!

Irresistible Pumpkin White Chocolate Chip Cookies: The Ultimate Fall Treat! 🎃🍪✨

1. Introduction

When autumn arrives, nothing beats the warm, comforting flavors of fall desserts. These pumpkin white chocolate chip cookies are a delightful treat that combines the rich, earthy taste of pumpkin with the sweetness of white chocolate. Perfect for cozy gatherings or a quick snack, these cookies are quickly becoming a favorite among fall dessert recipes. Whether you’re an experienced baker or a beginner, this easy-to-make recipe will become your go-to for the season.

2. Ingredients Needed to Make Pumpkin White Chocolate Chip Cookies

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ cup unsalted butter, softened
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • ⅓ cup pure pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup white chocolate chips

3. How to Make Delicious Pumpkin White Chocolate Chip Cookies

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.

Step 2: Mix Dry Ingredients

In a bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.

Step 3: Cream Butter and Sugars

In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and smooth. If you prefer, try a hand or stand mixer like the KitchenAid Classic Iconic Stand Mixer for effortless mixing.

Step 4: Add Egg, Pumpkin, and Vanilla

Mix in the egg, pumpkin puree, and vanilla extract until well combined, creating a rich, pumpkin-infused batter.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the white chocolate chips with a spatula or spoon.

Step 6: Scoop and Bake

Use a cookie scoop or tablespoon to drop dough onto your prepared baking sheet, spacing cookies about 2 inches apart. Bake for 10-12 minutes, or until edges are golden brown.

Step 7: Cooling and Enjoying

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Store any leftovers in an airtight container for up to a week.

4. Storage Tips for Your Pumpkin White Chocolate Chip Cookies

Keep your cookies fresh by storing them in a sealed container at room temperature. For longer storage, freeze the cookies and enjoy as a quick fall treat later. They maintain their deliciousness for up to 3 months in the freezer.

5. Serving Suggestions for Pumpkin White Chocolate Chip Cookies

Enjoy these cookies on their own or pair them with a warm cup of spiced chai or pumpkin latte. For an extra indulgence, serve with a dollop of whipped cream or a scoop of vanilla ice cream. Looking for more fall-inspired sweets? Check out this soft spiced pumpkin cinnamon rolls.

6. Frequently Asked Questions (FAQs)

Can I make these cookies gluten-free?

Yes, substitute regular flour with a gluten-free all-purpose flour blend. Make sure to check the brand for best results.

Can I use canned pumpkin pie filling instead of puree?

It’s best to use pure pumpkin puree. Pumpkin pie filling contains spices and sweeteners which could alter the flavor and texture.

How long do these pumpkin white chocolate chip cookies last?

Store in an airtight container at room temperature for up to 5 days or freeze for longer freshness.

What other add-ins can I include?

Feel free to add chopped nuts, cranberries, or a sprinkle of cinnamon sugar on top before baking for extra flavor.

7. Kitchen tools that you might need for this recipe

Enhance your baking experience with these essential kitchen tools:

8. Related Recipes to Satisfy Your Fall Dessert Cravings

9. Conclusion

These pumpkin white chocolate chip cookies are the perfect way to celebrate fall. Their warm, spicy flavor combined with white chocolate offers a delightful twist on traditional cookies. Easy to prepare and irresistibly delicious, they make a great addition to any seasonal gathering or cozy evening at home. Don’t forget to explore some of our recommended kitchen tools for an even better baking experience. Whip up a batch today and enjoy the flavors of fall with every bite!

Print
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A close-up of a freshly baked pumpkin white chocolate chip cookie positioned on a rustic wooden surface. The cookie is golden-brown with visible white chocolate chips and bits of pumpkin, slightly cracked on top revealing a soft, moist interior. In the background, there are more cookies partly stacked, with hints of autumn-themed decorations like mini gourds and cinnamon sticks, creating a warm, cozy fall ambiance.

Irresistible Pumpkin White Chocolate Chip Cookies: The Ultimate Fall Treat!

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Celebrate the flavors of fall with these irresistible Pumpkin White Chocolate Chip Cookies! Combining the rich, earthy taste of pumpkin with creamy white chocolate, this easy-to-make treat is perfect for cozy gatherings, thanksgivings, or a quick seasonal snack. Soft, chewy, and bursting with festive flavors, these cookies turn any occasion into a celebration of autumn’s best.

  • Total Time: 27 minutes
  • Yield: 24 cookies

Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ cup unsalted butter, softened
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • ⅓ cup pure pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup white chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
  3. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and smooth. Use a stand mixer or hand mixer for best results.
  4. Add the egg, pumpkin puree, and vanilla extract to the butter and sugars. Mix until well combined.
  5. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the white chocolate chips with a spatula.
  6. Using a cookie scoop or tablespoon, drop the dough onto the prepared baking sheet, spacing about 2 inches apart. Bake for 10-12 minutes or until edges are golden brown.
  7. Allow cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Store in an airtight container for up to a week.

Notes

  • For a richer pumpkin flavor, substitute some of the butter with pumpkin butter or add pumpkin spice for added warmth.
  • You can add chopped nuts or dried cranberries for extra texture and flavor.
  • Ensure not to overbake to keep cookies soft and chewy.
  • Author: Serena Miller
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Mix, Bake
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cookie
  • Calories: 180 kcal Kcal
  • Sugar: 14 g
  • Sodium: 105 mg
  • Fat: 9 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 24 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 20 mg

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