Soft chewy pumpkin cookies are loaded with sweet white chocolate morsels. These delicious white chocolate chip pumpkin cookies are a must try this fall season. The pumpkin spice flavor comes from our homemade pumpkin pie spice recipe and canned pumpkin puree helps to make these cookies amazing.
How can you go wrong with soft baked cookies that are loaded with the flavors of white chocolate and pumpkin spice? Cooler fall weather is most definitely a pumpkin spice kind of season in our home. There is something about these warm fall spices that are a must when it comes to baking this time of the year.
I was thinking about our pumpkin cookies with cream cheese frosting and how I could make them even better. I mean they are delicious on their own. But why not load these soft pumpkin cookies up with sweet white chocolate chips?
Why This Recipe Works
These cookies are simple to make with just a few ingredients. To achieve that fall pumpkin spice flavor we use our own homemade pumpkin pie spice recipe. This recipe is a blend of cinnamon, nutmeg, cloves, ginger, and allspice. All of which scream the fall season on their own.
Mixing this homemade spice recipe with canned pumpkin puree gives you that perfectly flavored pumpkin cookie. Let's not forget to pack those spiced cookies with sweet white chocolate morsels.
How To Make Pumpkin Cookies With White Chocolate Chips
I'm all about making sure to sift flour before using it in my baked goods and that's where I started with this recipe. There are so many benefits as to why sifting flour works and we go over this in our Baker's Dozen article.
With the flour sifted I mix in the baking soda, salt, and pumpkin spice. Sitting the flour mixture aside to work on the wet ingredients.
Room temperature butter is another trick I have when it comes to baking, especially cookies. I find that room temperature butter will mix in with the sugars much better. Melted butter will definitely change the outcome of these cookies.
With the butter and sugars blended add in the canned pumpkin puree, eggs, and vanilla extract. Make sure to use pumpkin puree and not pumpkin pie filling. That will change the overall flavor of these cookies. If you are looking for homemade pumpkin puree we have a recipe for Instant Pot Pumpkin puree.
When all the wet ingredients have been combined, slowly add in the dry ingredients. You can mix all the ingredients together using a hand mixer or a stand mixer. To ensure that all ingredients are combined, I will scrape the side of the bowl down with a rubber spatula. Once all the flour is added I will use that rubber spatula to mix in the white chocolate chips.
These cookies will need to be baked for 15-17 minutes in a 350-degree oven. Once the white chocolate chip pumpkin cookies are removed from the oven leave them on the cookie sheet pan for 5 minutes. This will help to finish the baking process. While the cookies are still warm from the oven I like to push extra white chocolate chips into the tops of the cookies.
Questions
Since these cookies are unfrosted they can be stored in an airtight container at room temperature. You could also store them in the same airtight container in the refrigerator.
I would say 3-5 days stored in an airtight container at room temperature. As they age they do tend to get sticky because of the canned pumpkin used. To help combat them from getting sticky. Storing them in an airtight container in the refrigerator.
After these cookies are baked and cool completely they can be frozen. Store in a ziplock freezer bag or airtight container for up to two months.
Pumpkin puree is pureed winter squash that has been cooked. Whereas pumpkin pie filling has added spices like cinnamon, nutmeg, clove, and sugar. The pumpkin pie filling will change the flavor of these cookies. Pumpkin puree is best to use when making this amazing spiced pumpkin cookie recipe.
Using white sugar in cookies will help the cookies to be thick and puffy. When the white sugar and butter are creamed together, the white sugar adds air to the dough. Making the cookies thick and puffy. Since brown sugar is denser there will be fewer air pockets in the dough when creamed, this creates flatter cookies. Adding the two sugars together makes a perfect cookie.
Tips
Even though the combination of spices really brings out the pumpkin flavor in these cookies. The white chocolate chip is also a factor. My favorite kind of white chocolate chip is Ghiradelli white baking chips. Which can be found in the baking aisle at the grocery store.
When scooping cookies I always use a 2 tablespoon sized cookie scoop. Using a cookie scoop ensures consistent sized cookies and the number of cookies you get from a recipe.
I prefer to use silicone liners on my cookie sheet pans. The liners help to create a more even bake on the bottom of the cookies. Parchment paper or spraying the sheet pan with baking spray will help to ensure the cookies from sticking.
Placing one cookie sheet pan at a time in the middle of the oven is also another way of achieving an even bake on the cookies. Having one sheet pan at a time in the middle of the oven helps the hot air to circulate around the cookies.
Cool the cookies on the sheet pan for 5 minutes after removing them from the oven. As the cookies sit on the cookie sheet they will continue to bake. Then place on a wire rack to continue to cool before placing in an airtight container.
If you enjoyed these white chocolate pumpkin cookies then you may also enjoy these other pumpkin desserts
White Chocolate Chip Pumpkin Cookies
Soft chewy pumpkin cookies that are loaded with sweet white chocolate chips.
Ingredients
- 2¾ Cups All-Purpose Flour sifted
- 1 Teaspoon Baking Soda
- 1 Teaspoon Pumpkin Pie Spice I used my homemade pumpkin pie spice recipe
- ½ Teaspoon Salt
- 1 Cup Butter room temperature
- ½ Cup Sugar
- ½ Cup Plus 2 Tablespoons Brown Sugar
- ½ Cup Pumpkin Puree
- 1 Large Egg
- 1 Teaspoon Vanilla Extract
- 1 ½ Cups White Chocolate Chips
Instructions
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Preheat oven to 350℉
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In a large bowl mix together the sifted flour, baking soda, pumpkin pie spice, and salt. Set aside.
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In another large bowl cream together with a hand mixer or in a stand mixer the butter, white sugar, and brown sugar. Mix until fluffy and light.
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Mix into the butter mixture the pumpkin puree, egg, and vanilla extract until all are combined.
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Slowly add the dry ingredients into the wet ingredients mix until all are combined together. Mix the white chocolate chip into the cookie batter.
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Prepare a cookie sheet pan with either silicone liner or spray with cooking spray.
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With a 1 inch cookie scoop, scoop the batter out onto the prepared cookie sheet pan. Spacing them about 2 inches apart from each other.
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Bake in the preheated 350℉ oven for 15-17 minutes. Remove the cookie sheet pan from the oven. Allow the cookies to sit and continue to bake on the sheet pan for 5 minutes. Then place on a wire cooling rack to finish cooling.
Recipe Video
Recipe Notes
The nutritional value may vary depending on the ingredients used.
Thank you for visiting My Creative Manner. We hope that you enjoy this and many more of our recipes. My Creative Manner is not responsible for the outcome of any of our recipes found on our website. Or that may be linked from or to other websites. The desired outcome of these recipes may not be achieved due to several factors, including ingredients, equipment, errors/typos, or the reader's individual cooking skills.
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