These White Chocolate Chip Pumpkin Cookies are the perfect cookies for fall. They’re soft, chewy and packed with delicious pumpkin and spice flavour! And the best part about these cookies? You don’t need a mixer!

Here we go, yet another pumpkin recipe. Honestly, I’ve never eaten anything that had pumpkin in it before this year. Since I’ve decided to join in on the rest of the food blogging world’s pumpkin craze this time of year, I’ve become completely and utterly OBSESSED! I never thought I would enjoy the pumpkin flavour so much (especially because it looks like baby vomit), but I’m in love.

These White Chocolate Chip Pumpkin Cookies have made their way onto my list of favourite recipes. They’re perfectly soft and melt in your mouth with every bite! This recipe yields about 31 cookies, because I made them pretty small – which was pretty dangerous since I ate about half of them without realizing. I couldn’t resist!

So what makes these cookies so soft and chewy and amazing?

1. Melted Butter: this is what gives the cookies that fantastic chewy texture and makes them taste better! I melted the butter in the microwave, but you could do it over the stovetop. You will want to add the sugar to the melted butter immediately. You want the butter to be hot enough to dissolve the sugar when it’s combined.

2. No eggs: I didn’t use any eggs in this recipe. Why? Because the pumpkin acts as a replacement! The pumpkin purée adds moisture and binds the recipe together, just like an egg. I only added about 2/3 cup of pumpkin, because I didn’t want these cookies to be too cakey (which is bound to happen when pumpkin purée is added), but I also wanted these cookies to have a strong pumpkin flavour.

3. Brown sugar: For these cookies, I used a higher ratio of brown sugar to white sugar, because the brown sugar gives the cookies more moisture than white sugar. This is because it contains molasses, which adds moisture to the sugar, which then gives our cookies that perfectly soft and chewy texture.

4. Chilling: Finally, the moment we’ve all been dreading – the chilling time. Chilling is a MUST for these cookies. The dough isn’t sticky at all, and is actually pretty easy to scoop and roll, although it is a tiny bit greasy thanks to the melted butter. Despite all of that, do not be tempted to just bake the cookies right away. Doing this will cause the dough to spread too quickly, resulting in a flat and crispy cookie. Chilling the dough results in a cookie that is thicker, chewier and all around tastes better! After rolling the cookies out, I recommend covering the baking sheet and chilling the dough for at least an hour. I chilled mine overnight but it depends on how long you’re willing to wait to experience the greatness of these bad boys.

5. Let them sit: The final trick to making these cookies nice and chewy is leaving them to sit on the baking sheet. Just like any chocolate chip cookie, I recommend removing these from the oven when they still look slightly under baked. It’ll take about 10-12 minutes to reach that stage (mine took 11). Once you remove the cookies from the oven, leave them on the hot baking sheet for at least 15 minutes so they could continue to cook. After that, transfer the cookies to a wire rack and allow them to cool completely. The cookies will get chewier as time passes and they’ll taste even better the next day!

As you can see, I went a little crazy with the white chocolate chips. I couldn’t help it! The white chocolate is the perfect pairing for the pumpkin and spices. I used a heaping 1 and 1/2 cups of white chocolate chips, but if you want the pumpkin flavour to be the main star of these cookies, I recommend cutting the amount of chocolate chips down to 1 or 1/2 cup. You can even substitute for semisweet chocolate chips, if you prefer. I’ll definitely do that next time I make these cookies.

Happy fall baking! I hope you give these yummy, soft, little pumpkin babies a try.

More Pumpkin Recipes to Enjoy:

• Caramel Pumpkin Spice Latte
• Easy Homemade Pumpkin Pie
• Pumpkin Spice White Hot Chocolate

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Let’s get baking!

White Chocolate Chip Pumpkin Cookies

Yield: 31 cookies

Prep Time: 1 hour 55 minutes

Cook Time: 10 minutes

Total Time: 2 hours 5 minutes

These White Chocolate Chip Pumpkin Cookies are the perfect cookies for fall. They're soft, chewy and packed with delicious pumpkin and spice flavour! And the best part about these cookies? You don't need a mixer!

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Ingredients

• 1 cup unsalted butter
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2/3 cup canned Pumpkin Purée
• 2 teaspoons pure vanilla extract
• 2 and 3/4 cups all purpose flour
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/8 tsp ground cloves
• 1 teaspoon baking soda
• 1/2 tsp baking powder
• 1/2 teaspoon salt
• 1 cup - 1 and 1/2 cups white chocolate chips + extra for topping (optional)

Instructions

Line a baking sheet with parchment paper or a silpat mat. Set aside.

Place butter in a medium microwave safe bowl and heat in 30 second intervals until fully melted.

Immediately whisk in both sugars until dissolved and smooth. Add pumpkin purée and vanilla and whisk until combined.

In a separate bowl, add flour, cinnamon, nutmeg, ginger, cloves, baking soda, baking powder and salt. Whisk to combine.

Add dry ingredients to wet ingredients and mix with a wooden spoon until incorporated. Fold in white chocolate chips.

Scoop out 2 tablespoons of dough and roll into a ball. Place on prepared baking sheet. Repeat with the rest of the dough. Make sure dough balls are a few inches apart so they have space to spread. Press a few extra white chocolate chips on top, if desired. Cover the baking sheet with plastic wrap and chill in the refrigerator for at least 1-2 hours or overnight.

Preheat oven to 350F. Remove cookies from refrigerator and bake in preheated oven for 10-12 minutes, or until edges are set and the center of the cookies still look undercooked. Remove from oven and allow to cool on baking sheet for 15 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.

Notes

1) If you want the pumpkin flavour to be the main star of these cookies, I recommend cutting the amount of chocolate chips down to 1 cup. You can even substitute for semisweet chocolate chips, if you prefer.

2) These cookies can be made a day or two ahead of time and kept in an airtight container at room temperature. I would recommend doing this as the cookies get chewier and taste even better a day or two after baking.

Did you make a recipe? I’d love to see how it turned out! Follow me on Instagram and use the hashtag #queensleeappetit so I can see all of the Queenslee Appétit recipes you’ve made!

Bon Appétit!

Love, Dedra ❤️

 

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