Fall is truly the best season of the year. The red and orange leaves transform the scenery on Grounds, the crisp, refreshing air contrasts with the heat and humidity of previous months and the cool breeze means my wardrobe consists solely of sweatshirts. Throughout last week, the early morning chilliness boosted my mood, as I knew that meant fall is quickly approaching. In other words, it’s finally time to break out the pumpkin recipes.
Personally, I’m a massive fan of any and all things pumpkin — whether it’s pumpkin bars, Starbucks pumpkin cream cold brews or the Bath and Body Works pumpkin-scented candles. My favorite pumpkin-related item, however, is a pumpkin white chocolate chip cookie. This seasonal treat is like a warm hug, exuding the coziness and comfort I associate with fall.
After baking a batch for my roommates, I realized the recipe was too good not to share with the rest of my fellow students. These cookies are relatively effortless, quick, and — in my opinion — surpass all other fall-specific baked goods.
Prep time: 30 minutes
Freeze time: 30 minutes
Bake time: 11 minutes
- 1 stick unsalted butter, melted and cooled
- 5 tablespoons pumpkin puree
- ¼ cup brown sugar
- ½ cup granulated sugar
- 1½ teaspoons vanilla extract
- 1½ cups all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ½ cup white chocolate chips
- In a medium-sized bowl, whisk together the butter, brown sugar and granulated sugar. Once the mixture is smooth, add in the pumpkin puree and vanilla extract and stir until evenly combined. Set aside.
- In a separate bowl, mix together the flour, salt, baking powder, baking soda, cinnamon and pumpkin pie spice.
- Pour the wet ingredients into the dry ingredients and use a large spoon or handheld electric whisk to combine. Once the mixture reaches a thick, dough-like consistency, mix in the white chocolate chips.
- Place the dough in the freezer to chill for at least 30 minutes. In the meantime, line a baking sheet with parchment paper and preheat the oven to 350°F.
- Take the dough out of the freezer and roll into medium-sized balls. They should easily fit in the palm of your hand.
- Place the balls onto the baking sheet — about 3 inches apart — and bake for around 11 minutes.
- Once the cookies are ready, remove from the oven and allow them to cool for 10 minutes.
Be prepared for your kitchen to smell of cinnamon and notes of pumpkin. The sweet fragrance diffuses through the air and practically screams fall. The cookies themselves also don’t disappoint. The addition of the white chocolate chips provides an element of sweetness without overpowering the other spices and allows the pumpkin flavor to shine through. The best part, though, is the texture — the pumpkin puree makes the cookies perfectly soft and chewy, and — especially when just taken out of the oven — they literally melt in your mouth.
There are some modifications you can implement if you’re missing ingredients or want to elevate these cookies. First, if you can’t find or don’t want to buy pumpkin pie spice at the store, you can substitute ¾ teaspoon of ground cinnamon and ¼ teaspoon of ginger, nutmeg or all-spice. You can even omit the pumpkin pie spice entirely and just add an extra teaspoon of cinnamon — the cookies will still be delicious. Second, rolling the cookie dough in a cinnamon-sugar mixture right before baking will spice up — pun very much intended — this recipe and yield a mouthwatering result.
Ultimately, I highly recommend trying out pumpkin white chocolate chip cookies as soon as possible. If you’re looking for a cozy night in, whip up a batch while watching “Gilmore Girls” or listening to Phoebe Bridgers — it’s the perfect way to embrace the fall season.