If you’ve ever made pumpkin cookies before, you will know that most of the time, they come out too soft. I’m not looking for a soft, muffin-like fluffy cookie. I want a cookie with a crisp edge and a chewy center. It should still have the texture of a regular chocolate chippers cookie, even though it has pumpkin puree and pumpkin spice in it! This recipe for pumpkin white chocolate chip cookies has the classic cookie texture, even though it has canned pumpkin in it. It’s also full of pumpkin spice flavor both in the cookie and a light dusting on the outside, making them similar to snickerdoodles. It’s truly the perfect cookie, and they’re similar to my regular white chocolate chip cookies. This recipe doesn’t require any chilling time for the dough, and it starts with melted butter, so if you don’t have time to let butter soften to room temperature, this is the cookie for you! While the flavor of these is reminiscent of snickerdoodles, they are not true snickerdoodles because they do not contain cream cheese or cream of tartar in the dough. I have a small batch of snickerdoodles if you’re here for that.
The Ingredients
Butter. This pumpkin white chocolate chip cookies recipe starts with melted butter, so it’s perfect if you don’t have time to defrost butter! I’m using unsalted butter and adding salt to the recipe, but you can use salted butter and omit the ¼ teaspoon of salt.Brown Sugar. Either light or dark brown sugar work great here.Granulated Sugar. A small amount of granulated sugar for the cookie dough and for rolling the dough balls in before baking.Vanilla. I always bake with real, pure vanilla extract.Pumpkin Puree. Check your pumpkin labels: we want canned pure pumpkin, not pumpkin pie filling, which already contains sugar and spices.Flour.Baking Soda.Baking Powder.Pumpkin Pie Spice. Pre-made pumpkin pie spice is a blend of ground cinnamon, cloves, nutmeg, allspice and ginger. Make my homemade pumpkin spice latte with the rest of the jar!White Chocolate Chips. Just ⅓ cup of white chocolate chips for the dough, but you can always press a few extras on top to make them look like they came from a bakery.
The Directions
These pumpkin white chocolate chip cookies are similar to snickerdoodles, and they will deflate and crackle as they cool. They are the perfect texture, and I’m so happy to share them with you! I do have a regular pumpkin snickerdoodles recipe if you want a cookie without any chocolate.
How to Store Pumpkin White Chocolate Chip Cookies:
These cookies keep well at room temperature in an air-tight storage container for a few days. I don’t recommend freezing the dough before baking because of the sugar and spice mixture that should stick to the outside. However, if you want to freeze already baked cookies and defrost at room temperature before serving, you can. *We only need 2 tablespoons of granulated sugar for the cookie dough, and the rest will be used for rolling the cookies in before baking.*Similarly, we only need ¾ teaspoon of pumpkin pie spice for the dough, and we will use the remaining ¼ teaspoon for rolling the dough in.
