These pumpkin white chocolate chip cookies are deliciously soft and chewy with a sweet taste of gooey white chocolate chips.
Pumpkin White Chocolate Chip Cookies
If you grow a pumpkin vine in your garden, you can quite often end up with mountains of pumpkins. If it happens to rain a lot while they are growing, they do end up splitting as well and therefore, will not last. They need to be used immediately.
That’s where these deliciously moist cookies come in. You have to try at least one batch of them, though you will probably end up making multiple batches over the coming months.
More Pumpkin Recipes
- Pumpkin and Blueberry Bread
- Pumpkin Banana Bread with Chocolate Chips
- Pumpkin, Feta and Rocket Salad
- Pumpkin Soup
- How to Dehydrate Pumpkin & Make Pumpkin Powder
- Pumpkin Slime Activity
Ingredients for Making Pumpkin White Chocolate Chip Cookies
To make 48 cookies, you will need:
- 1 Cup Unsalted Butter, softened
- 1 Cup White Sugar
- 1 Cup Brown Sugar, packed
- 2 tsp Vanilla Extract
- 1 Cup Pumpkin Puree
- 3 Cups Plain Flour
- ½ tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 2 tsp Ground Cinnamon
- 1 tsp Ground Nutmeg
- ¼ tsp Ground Cloves
- 2 Cups White Chocolate Chips
Making Pumpkin White Chocolate Chip Cookies
Preheat the oven to 175˚C (350˚F).
Line baking trays with baking paper.
In a large bowl, cream the butter, white sugar, and brown sugar until light and fluffy.
Add the vanilla extract and pumpkin puree and beat until well combined.
In a separate medium bowl, whisk together the plain flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and cloves.
Gradually mix the dry ingredients into the wet ingredients until just combined.
Fold in the white chocolate chips.
Using a tablespoon, make into rounded balls and drop onto prepared baking trays, allowing about 2 inches in between each ball.
Bake for 10-12 minutes, until the edges are lightly browned.
When done, remove from oven and allow to cool on tray for 5 minutes before transferring to a wire rack to cool completely.
Storing Pumpkin Cookies
First off, if you have left over pumpkin puree, this can be stored in an airtight container in the fridge for up to 2 days. It can be used in another batch of cookies, scones,Pumpkin and Blueberry Bread and Pumpkin Banana Bread with Chocolate Chips. If could also be dehydrated and made into pumpkin powder.
Pumpkin puree also freezes very well. Store in a freezer safe container or bag and freeze for up to 2 months.
To store the cookies, allow them to cool completely before placing them in an airtight container and store on the counter for up to 3 days.
These cookies also freeze very well. Store in a freezer safe container or bag and freeze for up to 3 months.
More Recipes
- Cinnamon Roll Cookies
- Oatmeal Banana Breakfast Cookies
- Dandelion Cookies
- White Chocolate and Macadamia Cookies
- Fresh Ginger Cookies
- Triple Chocolate Cookies
- Condensed Milk Cookies
- Fresh Ginger Cookies
- Chocolate Chip Cookie Slice
- Milo Biscuits
- Monte Carlo Biscuits
- Rice Bubble Biscuits
- Butterscotch Biscuits
Pumpkin White Chocolate Chip Cookies
Simple Living. Creative LearningIngredients
- 1 Cup Unsalted Butter Softened
- 1 Cup White Sugar
- 1 Cup Brown Sugar Packed
- 2 tsp Vanilla Extract
- 1 Cup Pumpkin Puree
- 3 Cups Plain Flour
- ½ tsp Baking Powder
- ½ tsp Bicarbonate of Soda Baking Soda
- ½ tsp Salt
- 2 tsp Ground Cinnamon
- 1 tsp Ground Nutmeg
- ¼ tsp Ground Cloves
- 2 Cups White Chocolate Chips
Instructions
- Preheat the oven to 175˚C (350˚F).
- Line baking trays with baking paper.
- In a large bowl, cream the butter, white sugar, and brown sugar until light and fluffy.
- Add the vanilla extract and pumpkin puree and beat until well combined.
- In a separate medium bowl, whisk together the plain flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and cloves.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the white chocolate chips.
- Using a tablespoon, make into rounded balls and drop onto prepared baking trays, allowing about 2 inches in between each ball.
- Bake for 10-12 minutes, until the edges are lightly browned.
- When done, remove from oven and allow to cool on tray for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.
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