why make this recipe
Pumpkin White Chocolate Chip Cookies are a delightful treat for the fall season. They combine the warm flavors of pumpkin and cinnamon with the sweetness of white chocolate, making them perfect for cozy gatherings or a simple afternoon snack. These cookies are soft, chewy, and packed with flavor. Baking them fills your home with a wonderful aroma that everyone will enjoy. Plus, they are easy to make and sure to impress friends and family.
how to make 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 (decrease to ¼ tsp if using salted butter)
- 1 cup white chocolate chips
Directions:
- Using paper towels or a clean tea towel, wrap up the pumpkin puree in a few layers of paper towels or a tea towel, and squeeze out the excess liquid.
- Cream the butter, granulated sugar, and light brown sugar together for 2-3 minutes until fully combined. Be sure to scrape down the sides of the bowl as necessary.
- Mix in the vanilla extract, pumpkin puree, and egg yolk.
- Add the flour, baking soda, baking powder, salt, and cinnamon. Mix until just combined.
- Gently fold in the chocolate chips.
- Chill the cookie dough in the refrigerator for 30 minutes. If you like, you can pre-scoop the cookie dough into 2-tablespoon balls before chilling.
- While the dough is chilling, preheat your oven to 350℉.
- Place the chilled dough balls onto a baking sheet lined with parchment paper or a silicone baking mat, keeping the cookies 2-3 inches apart since they will spread in the oven.
- Bake in the preheated oven for 9-12 minutes until the edges start to brown.
- Remove from the oven and immediately tap the pan on the top of the oven to help the cookies settle down.
- Let cool on the baking tray for 5-10 minutes. Once they’ve started to firm up, move the cookies to a cooling rack to finish cooling. Once cool, enjoy!
how to serve Pumpkin White Chocolate Chip Cookies
These cookies are delicious warm or at room temperature. You can serve them with a glass of milk, a cup of hot tea, or coffee. They also make a great addition to dessert platters during parties or gatherings.
how to store Pumpkin White Chocolate Chip Cookies
To keep these cookies fresh, store them in an airtight container at room temperature. They will stay good for about a week. If you want to keep them longer, you can freeze them. Just place them in a freezer-safe bag or container, and they can last for up to 3 months.
tips to make Pumpkin White Chocolate Chip Cookies
- Make sure to squeeze out as much moisture from the pumpkin puree as possible to help the cookies hold their shape.
- You can experiment with different types of chocolate chips or even add nuts for extra crunch.
- For a flavor boost, try adding a pinch of nutmeg or a bit of grated ginger to the dough.
variation
Feel free to swap the white chocolate chips for semi-sweet or milk chocolate chips. You could also add in some chopped nuts or dried fruit for a different texture and flavor.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin if you prepare it properly. Make sure to cook and puree it, then squeeze out the extra moisture.
What if I don’t have pumpkin spices?
You can replace pumpkin spice with cinnamon, nutmeg, and ginger to give similar flavors.
Can I make these cookies dairy-free?
Yes, you can use dairy-free butter and ensure that the chocolate chips are dairy-free as well for a delicious dairy-free version.
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