Pumpkin White Chocolate Chip Cookies – A Delightful Fall Treat Ready in 30 Minutes
Short introduction
Pumpkin White Chocolate Chip Cookies are a delicious blend of fall flavors and sweet chocolate. These cookies are soft, chewy, and packed with pumpkin goodness, perfect for cozy autumn days or holiday gatherings. They’re easy to make and come together quickly, making them a favorite for any home baker.
Why you’ll love it
These cookies are not just tasty; they also bring several benefits. The pumpkin puree adds moisture, making the cookies soft and chewy. Plus, pumpkin is rich in vitamins A and C, which means you can indulge a little more with a nutritious twist. The combination of white chocolate chips and warm spices brings comfort and warmth, making these cookies a perfect treat for any occasion.
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
Substitutions & key variations
If you’re looking to change things up, here are a few substitutions and variations you can try:
- Butter: You can use coconut oil or vegetable shortening instead of butter for a dairy-free version.
- Sugar: You can use coconut sugar for a healthier option.
- Flour: Whole wheat flour can replace all-purpose flour if you want more fiber.
- Spices: Use pumpkin pie spice instead of cinnamon for a richer flavor.
- Chocolate: Try using dark chocolate chips or even nuts like pecans or walnuts for a crunchy twist.
Step-by-step
Step 1: Prepare the Pumpkin
Using paper towels or a clean tea towel, wrap up the pumpkin puree and squeeze out any excess liquid. This step is crucial to ensure your cookies don’t turn out too soggy.
Step 2: Cream the Butter and Sugars
In a mixing bowl, cream the softened butter, granulated sugar, and brown sugar together for 2-3 minutes until fully combined. Make sure to scrape down the sides of the bowl as needed.
Step 3: Add Pumpkin and Egg Yolk
Mix in the vanilla extract, pumpkin puree, and egg yolk until everything is well blended.
Step 4: Combine Dry Ingredients
Add the flour, baking soda, baking powder, salt, and cinnamon to the mixture. Stir until just combined. Be careful not to overmix, as this can make the cookies tough.
Step 5: Fold in Chocolate Chips
Gently fold in the white chocolate chips to give your cookies a sweet surprise in every bite.
Step 6: Chill the Dough
Chill the cookie dough for 30 minutes. If you want, you can pre-scoop the dough into 2-tablespoon balls before chilling.
Step 7: Preheat and Prepare Baking Sheets
While the dough is chilling, preheat your oven to 350 ℉ (175 ℃). Prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
Step 8: Bake the Cookies
Place the chilled dough balls on the baking sheet, keeping them 2-3 inches apart. Bake in the preheated oven for 9-12 minutes until the edges start to brown. After removing from the oven, gently tap the pan on the counter to help the cookies settle down.
Step 9: Cool the Cookies
Let the cookies cool on the baking tray for 5-10 minutes. Once they start to firm up, move them to a cooling rack to finish cooling completely.
Success tips
- Temperature: Make sure your butter is softened, but not melted.
- Texture: Don’t overmix the dough after adding the flour; this will keep your cookies soft and chewy.
- Common mistakes: Avoid adding too much pumpkin puree, as it can lead to a wet dough.
How to serve
Serve these cookies warm or at room temperature. They go wonderfully with a glass of milk, a cup of tea, or even your favorite fall beverage, like pumpkin spice latte.
Storage & reheating
Store leftover cookies in an airtight container at room temperature for up to a week. To reheat, simply pop them in the microwave for a few seconds or warm them in the oven at low heat.
Frequently Asked Questions
Q: Can I freeze these cookies?
A: Yes! You can freeze the dough before baking or freeze the baked cookies for up to 3 months.
Q: How can I make these cookies vegan?
A: Substitute butter with vegan butter and replace the egg yolk with a flax egg or unsweetened applesauce.
Q: What can I do with leftover pumpkin puree?
A: Leftover pumpkin puree can be stored in the fridge for a few days or frozen in ice cube trays for later use in smoothies, soups, or baked goods.
Nutrition notes / equivalents (optional)
Pumpkin is low in calories but high in fiber, which aids digestion. White chocolate adds sweetness but should be consumed in moderation due to higher sugar content.
Conclusion
Pumpkin White Chocolate Chip Cookies are a must-try! Their delightful flavor and chewy texture make them a favorite treat for any cookie lover. Gather your ingredients, follow the easy steps, and enjoy these scrumptious cookies with your family and friends. Don’t forget to share your baking experience!
Links to related recipes
- Classic Chocolate Chip Cookies
- Spiced Pumpkin Muffins
- White Chocolate Cranberry Cookies