Chewy White Chocolate Pumpkin Cookies . . . If you like a chewy cookie rather than a cake like cookie, then this is the pumpkin cookie recipe for you! They are loaded with white chocolate, cranberries, and nuts, and they are delicious.
Chewy White Chocolate Pumpkin Cookie Recipe
There are lots of recipes out there for chocolate chip pumpkin cookies that are soft and puffy. They are tasty, but I wanted something more like a traditional cookie.
I found a recipe for pumpkin cookies at Sally’s Baking Addiction that didn’t have eggs. Sally said it made them more chewy and less cakey. So I tweaked it and came up with these.
I love the sweetness of the white chocolate combined with the tang of the dried cranberries. It’s a perfect combination!
These pumpkin cookies have just the right amount of spice, and an amazing texture. They are slightly crisp on the edges, but soft and chewy in the middle. I can’t wait to try different flavor combinations!
How to make Chewy Pumpkin Cookies:
Cream together the butter and sugars, then add the pumpkin and vanilla. (There are no eggs in the recipe, that’s what makes the cookies less cake like.)
Whisk together your dry ingredients and stir in. Fold in the white chocolate, Craisins, and nuts.
You must chill the dough for at least 30 minutes or the cookies will spread too much.
Drop chilled dough by spoonfuls onto silpat or parchment lined cookie sheets. Bake at 350° for 8-10 minutes.
Cookie supplies that I love, adore, and use every time I bake:
Chewy White Chocolate Pumpkin Cookies Recipe
Chewy White Chocolate Pumpkin Cookies
Ingredients
- 1/2 cup butter, melted and cooled
- 3/4 cup light brown sugar
- 3/4 cup sugar
- 1/3 cup canned pumpkin
- 1 tsp vanilla
- 1 1/2 cups flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp ginger
- 1 cup white chocolate chips
- 1/2 cup Craisins
- 1/2 cup chopped pecans
Instructions
- Cream butter and sugars in a large mixing bowl. Add pumpkin and vanilla and beat well.
- In a small mixing bowl, whisk together flour, soda, salt, and spices. Add to the creamed mixture and stir gently. Fold in the chips, Craisins, and nuts.
- Chill dough for at least 30 minutes, or overnight.
- Drop by spoonfuls onto silpat lined or lightly greased cookie sheets. Bake at 350° for about 10-12 minutes.
Today just happens to be National Pumpkin Day, so I have several more amazing pumpkin recipes from some of my blogging friends that you are sure to love!
Pumpkin Bread from Ashlee Marie
Pumpkin Kiss Cookies from Jamie Cooks It Up
Pumpkin Bran Muffins from Healthy Food Happy Life
White Chocolate Pumpkin Fudge from Cupcake Diaries
Pumpkin Brown Sugar Pecan Pancakes from Real Mom Kitchen
Pumpkin Pudding Cake from Butter with a Side of Bread
Pumpkin Pasta Alfredo from Tried and Tasty
White Chocolate Pumpkin Cookies from Creations by Kara
No Bake Pumpkin Cheesecake Parfaits from Like Mother Like Daughter
Even more delicious pumpkin recipes:
Cinnamon Chip Pumpkin Bread
White Chocolate Pumpkin Scones
Pumpkin Cinnamon Swirl Bread
Pumpkin Cream Cheese Coffee Cake
Graveyard Spiderweb Pumpkin Blondies
Pumpkin Banana Cake
Dulce De Leche Filled Pumpkin Cupcakes
Whole Wheat Cinnamon Pumpkin Biscotti
Pumpkin Whoopie Pies with Cream Cheese Filling
Glazed Pumpkin Cinnamon Rolls
Pumpkin Mousse Tortilla Cups
Pumpkin Snickerdoodles
Pumpkin Rice Krispie Treats
Pumpkin Spice Donut Holes
Pumpkin Cream Cheese Bars
Pumpkin Cheesecake with Gingersnap Crust
Pumpkin Chili
Pumpkin Mousse Cupcakes
Healthier Pumpkin Danish
3 Ingredient Pumpkin Donuts
you say that we should use 1/3 can of pumpkin, but pumpkin cans come in two sizes, – small – about 15 oz, and big, about 32 oz – which should I use. The recipe is intriguiing.
It’s actually 1/3 cup of canned pumpkin, so I’d get a small can so you have less leftover. 🙂
Do I use unsalted or salted butter?
Thanks!
I use regular salted butter in all of my recipes.