White Chocolate Chip & Cranberry Pumpkin Cookies
These delightful pumpkin cookies are packed with the warm flavors of fall, enhanced by sweet white chocolate and chewy dried cranberries. They are perfectly soft and a joy to bake.
Equipment
- Oven
- Baking Sheets
- Electric Mixer
- Medium Bowl
- Large Bowl
- Whisk
- Parchment Paper or Silicone Baking Mats
- Wire Rack
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves or ½ teaspoon pumpkin pie spice
- ¼ teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves (or pumpkin pie spice), and salt; then set aside.
- In a large bowl, cream together the softened butter and both sugars with an electric mixer until light and fluffy, about 2-3 minutes.
- Beat in the pumpkin puree, egg, and vanilla extract until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined without overmixing.
- Gently fold in the white chocolate chips and dried cranberries.
- Drop rounded tablespoons of dough onto the prepared baking sheets, ensuring about 2 inches between each cookie.
- Bake for 10-14 minutes until the edges are lightly golden and the centers are set.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
For best results, make sure your butter is truly softened to room temperature. Do not overmix the dough after adding the dry ingredients, as this can make the cookies tough. If you don't have individual spices, pumpkin pie spice is a convenient substitute. Keep an eye on the cookies during baking; ovens can vary, and you want them to be soft with just lightly golden edges.