Imagine sinking your teeth into a soft, pillowy cookie that captures the essence of fall in every single bite. These Pumpkin Cookies with White Chocolate and Nuts are not just a dessert—they're a seasonal experience that transforms your kitchen into a warm, fragrant haven of comfort and deliciousness. Whether you're looking to impress guests, satisfy a sweet craving, or simply celebrate the magic of autumn, these cookies are about to become your new obsession.
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup canned pumpkin
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup white chocolate chips
- 1/2 cup chopped nuts
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, combine the canned pumpkin, sugar, and brown sugar. Whisk together until smooth and well incorporated.
- In a separate medium bowl, sift together the all-purpose flour, baking soda, cinnamon, nutmeg, and salt. This ensures even distribution of the dry ingredients and prevents lumps.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a wooden spoon or spatula until just combined. Do not overmix.
- Fold in the white chocolate chips and chopped nuts, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently flatten each cookie mound slightly with the back of a spoon or your fingertips to help them spread evenly during baking.
- Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, store the cookies in an airtight container at room temperature for up to 5 days.
Tips
- Use fresh spices: For the most vibrant flavor, use recently purchased cinnamon and nutmeg to ensure maximum aroma and taste.
- Don't overmix the dough: Stir just until ingredients are combined to keep the cookies tender and soft.
- Measure ingredients precisely: Baking is a science, so use proper measuring cups and level off dry ingredients for consistent results.
- Check your oven temperature: Every oven can vary slightly, so use an oven thermometer to ensure accurate baking temperature.
- Cool completely before storing: This prevents moisture buildup and keeps your cookies perfectly crisp on the outside and soft on the inside.
- Experiment with mix-ins: While white chocolate and nuts are delightful, feel free to try dried cranberries, dark chocolate chips, or pepitas for unique variations.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 18g
Protein: 2g
Fat: 5g
Saturated Fat: g
Cholesterol: 5mg
