why make this recipe

Pumpkin White Chocolate Chip Cookies are a delightful treat that combines the warm, comforting flavor of pumpkin with the sweet creaminess of white chocolate. These cookies are perfect for fall gatherings, holidays, or just a cozy night at home with a warm drink. They are soft, chewy, and incredibly easy to make, making them a great choice for both novice and experienced bakers.

how to make Pumpkin White Chocolate Chip Cookies

Ingredients :

• 6 tbsp Pumpkin puree
• 1 Egg yolk
• 1 1/2 cups All purpose flour
• 1/2 tsp Baking powder
• 1/2 tsp Baking soda
• 1/2 cup Brown sugar packed light
• 1/2 tsp Cinnamon
• 1/2 cup Granulated sugar
• 1/2 tsp Salt
• 1 tsp Vanilla extract
• 1 cup White chocolate chips
• 1 1/2 cup Unsalted butter (1 stick unsalted)

Directions :

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy.
3. Add the pumpkin puree and egg yolk, mixing until well combined.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Fold in the white chocolate chips.
7. Drop spoonfuls of dough onto a baking sheet lined with parchment paper, leaving space between each.
8. Bake for 12-15 minutes or until edges are lightly golden.
9. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

how to serve Pumpkin White Chocolate Chip Cookies

These cookies are best served warm, straight from the oven or after a short cooling period. You can pair them with a glass of milk, a cup of coffee, or a hot chocolate. Adding a sprinkle of cinnamon on top can enhance their flavor even more.

how to store Pumpkin White Chocolate Chip Cookies

To keep your Pumpkin White Chocolate Chip Cookies fresh, store them in an airtight container at room temperature. They can last for about a week. If you want to keep them longer, you can freeze them. Just make sure to seal them well in a freezer-safe container.

tips to make Pumpkin White Chocolate Chip Cookies

• Make sure to use pure pumpkin puree, not pumpkin pie filling, for the best flavor.
• Allow butter to soften at room temperature for easier mixing.
• Do not overmix the dough after adding the dry ingredients to keep the cookies soft.
• You can adjust the amount of cinnamon based on your taste preference.

variation

You can add nuts or dried cranberries for an extra crunch and flavor. If you prefer dark chocolate, feel free to substitute the white chocolate chips with dark chocolate chips.

FAQs

Q: Can I use fresh pumpkin instead of canned pumpkin puree?
A: Yes, you can use fresh pumpkin puree, but make sure it’s cooked and blended until smooth.

Q: How can I tell when the cookies are done baking?
A: The edges should be lightly golden brown. The center might look slightly soft, but they will firm up as they cool.

Q: Can I make this recipe egg-free?
A: Yes, you can substitute the egg yolk with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water). Let it sit for a few minutes before adding it to the dough.