As the air begins to cool and the leaves start to turn, I can’t help but feel a deep sense of nostalgia.
There’s something magical about autumn—the crisp breeze, the golden hues, and the unmistakable coziness that fills the air. For me, nothing captures that nostalgic feeling quite like baking a batch of Pumpkin White Chocolate Chip Cookies.
The Magic of Fall Baking
Picture this:
It’s a cool fall afternoon, the sun is setting a little earlier than before, and you’ve just come inside after a walk. The smell of cinnamon, nutmeg, and cloves fills your kitchen as these soft, chewy cookies bake to golden perfection. A warm, sweet bite of pumpkin paired with the creamy sweetness of white chocolate chips takes you back to a time when things felt simpler, and comfort came in small moments, like enjoying a homemade cookie fresh from the oven.
There’s truly something special about baking in the fall.
Now some people think all the rave about pumpkin spice is cliché, but for me… I AM HERE FOR IT!!!
To me, pumpkin spice flavors are synonymous with the season, and they evoke such fond memories—whether it’s sitting by a fire with a cup of coffee or enjoying a treat after raking leaves. These cookies have the perfect amount of that great flavor to capture all of that warmth and nostalgia in each bite.
I love the way the pumpkin adds a soft, melt-in-your-mouth texture, while the white chocolate chips offer a decadent sweetness that complements the spices perfectly.
Every fall, I find myself searching for the perfect pumpkin cookie recipe, and after plenty of experimenting, this one has become my go-to. It’s the perfect balance of flavor, texture, and comfort, and I promise it’ll fill your home with the most inviting aroma.
Ingredients You’ll Need:
- 1 cup Unsalted Butter (2 sticks)
- 1 cup Brown Sugar
- 1/2 cup Sugar
- 1 Egg Yolk (large)
- 1 tbsp Vanilla Extract (or Substitute Vanilla Paste)
- 2/3 cup Unsweetened Pumpkin Puree
- 2 + 1/2 cups All-purpose flour
- 1 cup Oats
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 + 1/2 tsp Pumpkin Pie Spice
- 3/4 tsp Cinnamon
- 1 + 1/2 cups White Chocolate Chips
Why You’ll Love These Pumpkin White Chocolate Chip Cookies
Not only are these cookies incredibly delicious, but they’re also easy to make and are sure to impress your family and friends. Here’s why they’re a must-bake this season:
- Soft and Chewy Texture: The pumpkin puree gives these cookies a soft, pillowy texture that stays moist for days, while the oats bind this recipe together and make a more chewy cookie.
- Warm Fall Spices: Cinnamon, Pumpkin Pie Spice, and Vanilla blend together to give that signature fall flavor we all crave.
- White Chocolate Delight: The creamy sweetness of white chocolate chips provides the perfect contrast to the spiced pumpkin.
- Nostalgic Comfort: Whether you’re baking for a family gathering or just treating yourself, these cookies are like a warm hug on a cool day.
What I love most about baking these cookies is how they remind me of simpler times. It’s not just about the delicious flavor or the warmth they bring; it’s about slowing down, savoring the moment, and creating memories that will last. There’s a real joy in baking something that not only fills your kitchen with a beautiful scent but also brings a smile to the faces of those who get to enjoy it.
So this fall, as the days grow shorter and the weather turns cooler, take a moment to bake these Pumpkin White Chocolate Chip Cookies. Whether you’re sharing them with loved ones or indulging in a little self-care, they’re sure to become a cherished part of your autumn traditions.
Pumpkin White Chocolate Chip Cookies
Ingredients
- 1 cup Unsalted Butter (2 sticks)
- 1 cup Brown Sugar
- 1/2 cup Sugar
- 1 Egg Yolk (large)
- 1 tbsp Vanilla Extract (or Substitute Vanilla Paste)
- 2/3 cup Unsweetened Pumpkin Puree
- 2 + 1/2 cups All-purpose flour
- 1 cup Oats
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 + 1/2 tsp Pumpkin Pie Spice
- 3/4 tsp Cinnamon
- 1 + 1/2 cups White Chocolate Chips
Instructions
- Add softened butter into stand mixer (or bowl if using a hand mixer). Whip butter until nice and fluffy, and add in Brown Sugar, and Sugar. Mix until fully incorporated.
- Add in one large egg yolk, and vanilla. (Feel free to use vanilla paste if you have it). Keep mixing until egg and vanilla are fully incorporated into butter and sugar mixture.
- Once Egg and Vanilla have been added, add in the rest of the remaining ingredients, saving the white chocolate chips until last. Mix slowly until dough starts coming together. If you need to periodically stop and use a spatula to scrape down the sides of the bowl, feel free to do so. Keep mixing until the pumpkin puree is fully incorporated, and the oats have been evenly dispersed throughout. (this step can take a bit to fully incorporate the oats… this is normal)
- Slowly mix in the White Chocolate Chips. Keep mixing until fully combined.
- Let dough settle for around 5-10 minutes. Preheat Oven to 350° F ( or 175° C)
- Using a Cookie Scoop, drop cookie dough onto parchment or silicone mat lined cookie sheet. Press dough down to roughly form cookie shapes. The mixture will rise when baking, so "tall" dough balls will make cakier, fluffier cookies. ( I prefer a chewy Pumpkin Chip cookie, so I press my dough down before baking)Pro Tip: If you just LOVE extra chocolate chips ( I mean, who doesn't! ) feel free to add a few more on top once you push the dough balls down!
- Bake at 350° F ( or 175° C) for 12-15 minutes.
- Let Cookies cool on the pan for a few minutes, and transfer to a wire cooling rack. Let cookies cool to your liking, and enjoy!
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