Pumpkin White Chocolate Chip Cookies

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If you’re looking for a delicious treat that combines the flavors of fall with a sweet twist, you’ve found it. These pumpkin white chocolate chip cookies are soft, chewy, and bursting with flavor. Perfect for any occasion, they make a cozy addition to your baking routine.

Get ready to impress your friends and family with a simple recipe that’s easy to follow. You’ll enjoy every bite of this sweet and spiced cookie, making them a new favorite in your kitchen.

Tool Requirements

To make pumpkin white chocolate chip cookies, you’ll need a few basic tools. Here’s what you should gather.

Start with a mixing bowl. A medium-size bowl works great for combining all your ingredients. For measuring, have both measuring cups and spoons handy.

Invest in a whisk or a fork. This helps mix your ingredients well and gets rid of any lumps in the pumpkin puree.

A spatula is essential. You’ll use it to scrape down the sides of the bowl and help with even mixing.

Don’t forget baking sheets. Line them with parchment paper for easy cleanup. This also helps prevent sticking.

You’ll need an oven for baking. Preheat it to the right temperature before placing your cookies inside.

Finally, have a cooling rack ready. This allows your cookies to cool down evenly after baking.

Gather these tools before you start, and you’ll be all set for making these delicious treats!

Preparing The Ingredients

Start by gathering all your ingredients. You’ll need the following:

• Pumpkin puree: Make sure it’s pure and not pumpkin pie filling.
• White chocolate chips: Check for dairy-free options if needed.
• All-purpose flour: This will form the base of your cookies.
• Baking soda: Helps the cookies rise.
• Cinnamon: Adds great flavor.
• Nutmeg: A little goes a long way.
• Brown sugar: For sweetness and moisture.
• Coconut oil: Use melted for easier mixing.
• Vanilla extract: Enhances the flavor.

Before you start mixing, set out your measuring cups and spoons. This will keep things organized.

Next, measure out the flour, baking soda, cinnamon, and nutmeg into a bowl. Stir them together to mix evenly.

In another bowl, combine the brown sugar, pumpkin puree, melted coconut oil, and vanilla extract. Mix well until everything is smooth.

Finally, once both mixtures are ready, it’ll be easy to combine them. Just make sure to gently fold in the white chocolate chips last to keep them intact.

Now, you’re all set to create delicious cookies. Enjoy the process!

Variations To Try

You can play around with the basic recipe for pumpkin white chocolate chip cookies in several fun ways. Here are some ideas:

• Add spices like cinnamon, nutmeg, or ginger for a warm flavor. These spices can elevate the pumpkin taste.
• Swap out white chocolate chips for dark chocolate or chocolate chunks. This gives a richer taste and adds a nice contrast to the pumpkin.
• Try mixing in nuts like walnuts or pecans for a crunchy texture. This works well if you want a bit of bite in your soft cookies.
• Use oats instead of some of the flour. This adds chewiness and makes the cookies a bit heartier.
• For a fun twist, throw in some dried cranberries or raisins. They add a sweet and tart flavor that pairs nicely with pumpkin.
• If you want a fun surprise, fill the center with a dollop of peanut butter or almond butter. It adds creaminess and a hint of saltiness.
• You can also change the type of sugar. Using brown sugar instead of white sugar can deepen the flavor and make the cookies softer.

Give these variations a try to create a tasty cookie that suits your preferences.

Storage Tips

• To keep your pumpkin white chocolate chip cookies fresh, start by using an airtight container. This will help prevent them from getting dry or stale.
• If you plan to eat them within a few days, you can store the cookies at room temperature. Just make sure they’re in a cool, dry place away from direct sunlight.
• For longer storage, consider freezing the cookies. Place them in a single layer on a baking sheet until frozen. Then transfer them to a freezer-safe bag. This way, they won’t stick together.
• Make sure to label the bag with the date. Cookies can last about three months in the freezer and still taste yummy.
• When you’re ready to eat frozen cookies, let them thaw at room temperature. You can also warm them in the microwave for a few seconds to bring back that fresh-baked taste.

Pumpkin White Chocolate Chip Cookies

Are you looking for easy, pumpkin white chocolate chip cookies? Look no further! This is an easy, chocolate chip cookie recipe you can make in less than 60 minutes. Moreover, this is a homemade, vegan cookie recipe as well, which makes it suitable for everybody.

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Resting time 5 minutes mins

Course Dessert

Cuisine American

Servings 15 cookies

Calories 110 kcal

Ingredients

  

1x2x3x

• 1 cup of pumpkin puree make sure it’s pure and not pumpkin pie filling
• 1 cup of white chocolate chips check for dairy-free options if needed
• 1 1/2 cups of all-purpose flour
• 1 teaspoon of baking soda
• 1 teaspoon of cinnamon
• 1/4 teaspoon of nutmeg
• 1/2 cup of brown sugar
• 1/4 cup of melted coconut oil
• 1 teaspoon of vanilla extract

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Instructions

 

• Preheat your oven to 350°F (175°C).
• Measure out 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg. Combine them in a medium bowl and stir until well mixed.
• In another bowl, mix 1/2 cup of brown sugar, 1 cup of pumpkin puree, 1/4 cup of melted coconut oil, and 1 teaspoon of vanilla extract until smooth.
• Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
• Gently fold in 1 cup of white chocolate chips, ensuring they are evenly distributed throughout the dough.
• Scoop the dough onto a baking sheet, spacing each cookie evenly.
• Bake for 12-15 minutes or until the edges are golden brown.
• Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Nutrition

Calories: 110kcal

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.