Chewy White Chocolate Pumpkin Cookie Recipe

Chewy White Chocolate Pumpkin Cookie Recipe is the ultimate fall bake for anyone who loves soft spiced cookies with a chewy bite. These cookies are tender in the center, slightly crisp at the edges, and filled with creamy white chocolate and tart cranberries. If you’re searching for a pumpkin cookie that isn’t cakey, this recipe will become your go to favorite.

Why You’ll Love These Chewy Pumpkin Cookies

Most pumpkin cookies turn out more like little cakes, but this recipe is different. Chilling the dough and balancing the pumpkin with just the right amount of butter creates that perfect chewy bite. The white chocolate melts into little pockets of sweetness, while cranberries or Craisins add a pop of tart. A sprinkle of pecans brings a nutty crunch if you like things a bit heartier.

They’re the kind of cookie that makes you want to brew a cup of tea, pull on a sweater, and watch the leaves swirl outside. If you enjoy pumpkin desserts, you’ll also love baking a batch of soft pumpkin snickerdoodles for an extra cozy twist.

Ingredients You’ll Need

• Unsalted butter, softened
• Brown sugar and granulated sugar
• Pure pumpkin puree, not pumpkin pie mix
• Vanilla extract
• Egg yolk, optional for extra chewiness
• All-purpose flour
• Baking soda and salt
• Ground cinnamon, nutmeg, ginger and cloves
• White chocolate chips
• Dried cranberries or Craisins
• Chopped pecans, optional

Step-by-Step Instructions

1. Cream the butter and both sugars until light and fluffy. This step creates the base for that chewy texture.
2. Add in the pumpkin puree, vanilla and egg yolk if using. Mix until smooth.
3. In a separate bowl, whisk together flour, baking soda, salt and all the cozy spices.
4. Slowly add the dry ingredients to the wet mixture until just combined.
5. Gently fold in the white chocolate chips, cranberries and pecans.
6. Chill the dough for at least 30 minutes. This is important to keep the cookies chewy instead of puffy.
7. Scoop the dough into balls and place them on a lined baking sheet.
8. Bake at 350°F or 175°C for about 10 to 12 minutes, just until the edges are golden.
9. Let them cool on the pan for a few minutes before transferring to a wire rack.

Tips for Perfect Chewy White Chocolate Pumpkin Cookies

Chill the dough to prevent spreading and keep the cookies chewy. Avoid overmixing the dough so the cookies stay tender. For storage, keep them in an airtight container at room temperature for up to four days or freeze baked cookies for up to two months. You can also roll the dough into balls, freeze on a tray, then store in a bag and bake straight from frozen by adding one to two minutes to the bake time.

Variations and Add Ins

You can swap the white chocolate for milk or dark chocolate if that is your preference. Dried cherries, raisins or even toffee bits make fun twists. For an indulgent idea, sandwich two cookies together with cream cheese frosting. If you like combining flavors, try these pumpkin cheesecake snickerdoodles which have that creamy tang baked right in.

Serving Ideas

These cookies are perfect alongside a steaming mug of spiced chai latte or creamy hot cocoa. They pack beautifully into fall cookie boxes, make a sweet addition to family gatherings and shine on a holiday dessert table. If you are planning a cookie spread, add pumpkin chocolate chip cookies for a classic companion treat.

FAQ – Chewy White Chocolate Pumpkin Cookie Recipe

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