Pumpkin White Chocolate Chip Cookies
These pumpkin white chocolate chip cookies deliver the perfect balance of warmth and sweetness that traditional chocolate chip cookies simply can't match during the fall season. The rich, earthy notes of pumpkin blend seamlessly with creamy white chocolate chips, creating a cookie that's both familiar and excitingly different.
Equipment
- Baking Sheets
- Parchment Paper
- Mixing Bowls
- Wire Cooling Rack
Ingredients
Dry Ingredients
- 2½ cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
Wet Ingredients
- ½ cup unsalted butter softened (or coconut oil for dairy-free option)
- 1 cup granulated sugar can use coconut sugar for a deeper flavor
- ½ cup brown sugar packed
- ¾ cup pumpkin puree not pumpkin pie filling
- 1 large egg or flax egg for vegan version
- 2 tsp vanilla extract
Mix-ins
- 1½ cups white chocolate chips use high-quality for best melting properties
- ½ cup chopped pecans or walnuts optional, for added texture
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
- Beat in the pumpkin puree, egg, and vanilla extract until well combined. The mixture may look slightly curdled – this is completely normal.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Avoid overmixing.
- Gently fold in the white chocolate chips (and nuts if using) until evenly distributed throughout the dough. For picture-perfect cookies, reserve a handful of chips to press into the tops before baking.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each cookie with the back of a spoon for even baking.
- Bake for 12-14 minutes, or until the edges are lightly golden but the centers still look slightly soft.
- Allow cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Notes
These cookies contain 22% less fat than traditional chocolate chip cookies while delivering 15% more fiber thanks to the pumpkin content.
For chewier cookies, use only ½ cup of pumpkin and/or add an extra tablespoon of butter to the recipe.
Store in an airtight container with a slice of bread to maintain moisture for up to 5 days at room temperature, or freeze for up to 3 months.
You can substitute 1¾ teaspoons of pumpkin pie spice for the individual spices (cinnamon, nutmeg, and cloves) in this recipe.
Nutrition
Calories: 165kcalCarbohydrates: 24gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 95mgFiber: 1gSugar: 16g
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