Chewy White Chocolate Pumpkin Cookie Recipe
The ultimate fall cookie soft, spiced, and chewy with melty white chocolate and tart cranberries in every bite. These chewy pumpkin cookies are the cozy treat you've been waiting for!
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/3 cup pure pumpkin puree not pumpkin pie mix
- 1 tsp vanilla extract
- 1 egg yolk optional for extra chewiness
- 1 and 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 3/4 cup white chocolate chips
- 1/2 cup dried cranberries or Craisins
- 1/4 cup chopped pecans optional
Instructions
- Cream the butter, brown sugar, and granulated sugar until light and fluffy.
- Add pumpkin puree, vanilla extract, and egg yolk if using. Mix until smooth.
- In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Gradually add dry ingredients to the wet mixture and mix until just combined.
- Fold in white chocolate chips, cranberries, and pecans.
- Chill dough for at least 30 minutes to enhance chewiness.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop dough into balls and place on the baking sheet.
- Bake for 10–12 minutes until edges are golden.
- Cool on the pan for a few minutes before transferring to a wire rack.
Notes
Chill your dough to keep cookies chewy, and don’t overmix for the best tender bite. Freeze dough balls for fresh bakes anytime just add an extra minute or two in the oven.