Pumpkin White Chocolate Chip Cookies
Make ahead Pumpkin White Chocolate Chip Cookies to freeze, or serve warm out of the oven. The perfect cookie for fall or holidays!
Friends, November is the month when everyone will be home, and we’ll be gathering in our “great room” and kitchen area, which will be nice and cozy.
Pumpkin White Chocolate Chip Cookies
Cozy and warm, like these Pumpkin White Chocolate Chip Cookies that I just pulled out of the oven. I will totally be sharing these with our neighbors and a few friends.
The best way to store pumpkin cookies (because they are so soft) is to layer the cookies between sheets of parchment or waxed paper in an airtight container.
You may also love this White & Dark Chocolate Pumpkin Cake or Pumpkin Chocolate Texas Sheet Cake Recipe. There’s also this Pumpkin Spice Flourless Chocolate Cake (for your gluten free guests)!
Make ahead and freeze
Cover and store at room temperature for up to 3 days, or (my favorite) freeze for up to 3 months.
I’m baking ahead and freezing for holiday company, are you?
Our living space is not huge in our mountain home. We’re hosting 14 for Thanksgiving in a few weeks, and we’ll have to add in an extra table, and squeeze everyone in. We will be snug as bug in a rug, and I’m really looking forward to it. (We finally replaced our ceiling fan!)
Haggis and Alder will sit at our feet, as usual, patiently waiting for some small morsel to fall their way. (Haggis was napping off to the side of this pic.)
A cozy home
Three years ago we began to think about the possibilities of downsizing and moving to central Oregon. It’s hard to imagine now that it could have been otherwise. We love the climate, the slower-paced living (although we’ve had a busy fall with lots of travels), a cozy home (we got rid of a lot of stuff), and cultivating new relationships. Thinking about it turned into actually doing it.
The process of uprooting our family, and mapping out a new life plan for our family, took courage! I’m glad we considered the risks, but we went for it anyway.
Achieving integrity between what we believe and how we live is a lifetime journey. We felt like moving to an area where we could have the outdoors at our fingertips, would be inspiring to our everyday growth and even our busy jobs.
In case someone stops by
Even with distractions, work, and travels, we love it when people drop in to visit, and stay for dinner. Or we plan ahead and get a dinner invite on the calendar.
Blessings follow when you step out in faith. Which is what I’m encouraging you to do, whatever that may be.
We have Thanksgiving planned (well, kind of … not quite the menu yet), and these cookies are in the freezer …
Just in case someone stops by. :)
November is going to be a fantastic month!
More pumpkin cookies:
Famous Soft Glazed Pumpkin Cookies [Chocolate with Grace], and Pumpkin Whoopie Pies [Gather for Bread].
Get the Recipe:
Gluten Free Pumpkin Peanut-butter Cookies
Ingredients
- 1 1/4 cup instant oats, or 1 c oat flour , gluten free
- 3/4 cup gluten-free flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- a pinch of allspice and cloves
- 1 tsp salt
- 3 tbsp unsalted butter, melted and cooled slightly
- 2 tbsp peanut butter, OR avocado oil
- 1 tsp vanilla extract
- 2/3 cup pumpkin puree
- 2/3 cup coconut sugar
- 1/4 c cane sugar
- 3/4 c chocolate chips
- 2 eggs
Instructions
- Preheat the oven to 350°F, and line a baking sheet with parchment paper.
- In a stand mixer, beat together sugar—brown and white, peanut butter, and butter. Whip until sugar begins to dissolve and the texture is fluffy and smooth for 4 minutes.
- Next, Add in each egg, one at a time on slow speed. Add in the pumpkin and vanilla and continue to mix until incorporated.
- In a medium bowl, whisk together the oats or oat flour, gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
- Add the flour mixture into the wet ingredients 1/2 cup at a time until all of the flour is incorporated, don’t over mix. Finally, gently fold in the chocolate chips.
- Using a large cookies scoop, portion put the dough into 12 balls and place on the baking sheet, leaving space in between.
- Bake at 350°F for 10-12 minutes. Enjoy the cookies warm (they will likely be more crumbly), or allow them to rest overnight before indulging (they will become more condensed and firmer).
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
love how unique this cookie recipe is, chocolate and pumpkin, nice, and thank you for this recipe, great use of pumpkin!
I never thought about trying this with white chocolate chips, I have got to try this recipe!
The white chocolate is so good in these! Delicious!
My kids finished a whole batch in minutes! So delicious!
I’d never made pumpkin cookies until I saw this recipe! Boy, were they fabulous! Will make another batch for Thanksgiving company!
These are my favorite wit a cup of coffee. Thanks
These are the best fall cookie!