These Pumpkin Cranberry White Chocolate Cookies are a delicious fall treat! They are soft, chewy, and packed with sweet bites of white chocolate and tart cranberries.
Honestly, who can resist the pumpkin flavor and that little pop of cranberry? I love making these for cozy nights—grab a warm cookie and some milk, and enjoy! 😊
Ingredients & Substitutions
All-Purpose Flour: This provides the structure for your cookies. If you’re looking for a gluten-free option, consider using a gluten-free all-purpose blend.
Pumpkin Puree: Make sure to use pure canned pumpkin and not pumpkin pie filling, which has added sugar and spices. You can also make your own pumpkin puree by roasting fresh pumpkin.
Dried Cranberries: These add tartness and chewiness. You can swap them for raisins or even chocolate chips for a different flavor profile.
White Chocolate Chips: If you’re not a fan of white chocolate, you can substitute with dark or semisweet chocolate chips, which will give a richer taste.
Vegetable Oil vs. Butter: I prefer butter for a richer flavor, but vegetable oil keeps cookies softer. Choose what suits your taste!
How Do I Ensure My Cookies are Soft and Chewy?
The secret to achieving soft and chewy cookies lies in the mixing and baking time. Here are some tips:
- Mix the wet and dry ingredients until just combined. Overmixing can lead to tough cookies!
- Check your cookies a minute or two before the end of the baking time. They should look slightly underbaked; they’ll continue to set as they cool.
- Let the cookies cool on the sheet for 5 minutes. This helps them firm up without becoming too dry.
By following these tips, you’ll have delicious cookies that are perfectly soft and chewy! Enjoy baking! 🍪
How to Make Pumpkin Cranberry White Chocolate Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/3 cup granulated sugar
- 1/3 cup brown sugar, packed
- 1/3 cup vegetable oil or melted butter
- 1 large egg
- 1 teaspoon vanilla extract
For the Mix-Ins:
- 1 cup white chocolate chips
- 1 cup dried cranberries
Time Needed:
This cookie recipe takes approximately 15 minutes for prep and about 12-15 minutes for baking. After allowing the cookies to cool, your total time is about 30-35 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This is important for ensuring even baking. While the oven heats up, line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until everything is well combined. This step helps to evenly distribute the leavening agents and spices throughout the flour.
3. Combine the Wet Ingredients:
In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil (or melted butter), egg, and vanilla extract. Mix well until the mixture is smooth and creamy.
4. Combine Wet and Dry Ingredients:
Gradually add the dry mixture into the wet mixture, stirring gently until just combined. Be careful not to overmix the dough, as this can lead to tough cookies.
5. Add the Chocolate and Cranberries:
Fold in the white chocolate chips and dried cranberries until they are evenly distributed throughout the cookie dough.
6. Shape the Cookies:
Using a spoon or cookie scoop, drop rounded tablespoons of cookie dough onto the prepared baking sheet, making sure to space them about 2 inches apart to allow for spreading during baking.
7. Bake the Cookies:
Place the baking sheet in the oven and bake for 12-15 minutes, or until the cookies are set and the edges are lightly golden. You can test doneness by inserting a toothpick into the center of a cookie; it should come out clean.
8. Cool the Cookies:
Once baked, let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. This helps them firm up while still being soft and chewy on the inside.
9. Enjoy Your Cookies:
After the cookies have cooled, they’re ready to be served! Enjoy these delightful treats with friends and family or keep them to indulge in yourself. Perfect for fall gatherings or any cozy day!
This recipe yields about 18-20 cookies, making them an ideal choice for sharing!
Can I Substitute Pumpkin Puree with Something Else?
Yes, if you don’t have pumpkin puree, you can use unsweetened applesauce or mashed bananas for a similar texture. Just keep in mind that it will affect the flavor slightly.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them for up to 3 months. Just make sure to separate layers with parchment paper to prevent sticking!
Can I Use Fresh Cranberries Instead of Dried?
Fresh cranberries are much more tart and may require extra sweetness to balance their flavor. If you use fresh cranberries, consider adding a bit more sugar to the dough or mixing in some additional chocolate chips!
What Can I Do If the Dough is Too Sticky?
If your cookie dough seems too sticky to handle, try chilling it in the fridge for about 30 minutes. This will firm it up, making it easier to scoop and shape. If needed, you can also add a little more flour, a tablespoon at a time, until the consistency is just right.