Imagine a cookie that captures the essence of fall in every single bite - crisp around the edges, soft in the center, and bursting with warm spices and decadent mix-ins. These White Chocolate Chip Walnut Pumpkin Cookies are not just a treat; they're a seasonal experience that will make your kitchen smell like heaven and your taste buds dance with delight. Whether you're a pumpkin spice enthusiast or just looking for a show-stopping dessert, these cookies are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 18 cookies
Ingredients
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup white chocolate chips
- 1/2 cup chopped walnuts
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, whisk together pumpkin puree, brown sugar, granulated sugar, vegetable oil, and vanilla extract until smooth and well combined.
- In a separate medium bowl, sift together all-purpose flour, baking powder, baking soda, cinnamon, and nutmeg to ensure no lumps remain.
- Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Be careful not to overmix the batter.
- Fold in white chocolate chips and chopped walnuts, 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.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear set.
- Remove from the oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days. For best texture, enjoy within 2-3 days of baking.
Tips
- Use fresh, high-quality pumpkin puree for the best flavor - avoid watery canned pumpkin.
- Don't overmix the dough; this can lead to tough cookies. Mix just until ingredients are combined.
- For uniform cookies, use a cookie scoop to ensure consistent sizing.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- Toast the walnuts briefly before chopping to enhance their nutty flavor.
- Store cookies in a single layer to maintain their texture and prevent sticking.
- For extra indulgence, drizzle melted white chocolate over cooled cookies.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 11g
Saturated Fat: 3g
Cholesterol: 0mg
