White Chocolate Cranberry Pumpkin Cookies
These white chocolate cranberry pumpkin cookies are incredibly soft and chewy. They require no chill time and are loaded with white chocolate chips and dried cranberries. This recipe is a variation of my equally delicious pumpkin chocolate chip cookies!
For some more fun cookies, check out these dark chocolate cranberry cookies and these family favorite molasses cookies. Or just browse my entire cookie section to stir up some baking inspo!
Before You Get Started
PUMPKIN: This recipe requires 100% pure pumpkin, not canned pie filling. Make sure to remove as much liquid as possible for nice, chewy pumpkin cookies.
TO MAKE THEM PRETTY: Normally, I suggest adding extra chocolate chips before baking, but in this case, I suggest adding them after they come out of the oven. This prevents the white chocolate chips from browning.
EGGS: This recipe requires 2 egg yolks. I understand it might be frustrating to not use the whole egg, but it is essential for achieving a chewy pumpkin cookie.
How To Make White Chocolate Cranberry Pumpkin Cookies
STEP 1: Remove as much liquid from the pumpkin puree as possible. You will start with 1 cup of pumpkin puree and need to remove enough liquid to reduce it to 1/2 cup. This will take a few paper towels; if you have cheesecloth, that also works beautifully.
Layer a few paper towels together and place the pumpkin puree in them. Allow it to sit, and the paper towels will draw out the moisture. Transfer the pumpkin to clean paper towels and gently wring it out, taking care not to rip the paper towels. Keep doing this until you have 1/2 cup of puree.
If you have cheesecloth, place the pumpkin puree between several layers and gently wring it out. Be careful not to squish the pumpkin puree too much, as you may lose some of it in the layers of the cheesecloth.
STEP 2: Beat the cold butter together with the sugars. I like to use cold butter because I don’t have time to allow butter to soften, and this method works beautifully. It will take 4-5 minutes to cream together, so you will need to be a little patient.
Add the 2 egg yolks, pumpkin, and vanilla, and stir together just until combined. Be sure to scrape the sides of the bowl often during these 2 steps to ensure everything mixes well.
STEP 3: Mix in the flour, baking soda, salt, pumpkin pie spice, and cinnamon. Stir in the white chocolate chips and dried cranberries. Scoop cookie dough onto a baking sheet and bake until cookies are slightly underdone looking. Remove from oven and decorate with extra chips and cranberries if desired.
***PRO TIP: The cookies need to look a little underdone in the center. They will finish cooking on the baking sheet after they come out of the oven. This will help ensure the cookies aren’t overbaked.
FAQs
WHY ARE MY COOKIES CAKEY? This can happen for a few reasons: didn’t get enough liquid out of the pumpkin, overbaked the cookies, or we just have different opinions on a chewy pumpkin cookie, lol!
DO I NEED TO CHILL THE DOUGH? Nope!! No chilling is required for this recipe!! However, it can be made in advance and stored in the refrigerator for up to 2 days. May need to add a little extra bake time if using cold cookie dough.
WHY COLD BUTTER? It eliminates the need to wait for butter to soften (because I always forget!!), melted butter doesn’t always incorporate easily, and creaming the butter and sugars together adds air and creates a light, fluffy cookie.
Related Recipes
- White Chocolate Chip Cranberry Cookies
- Cranberry Pistachio Biscotti
- Cranberry Pistachio Coffee Cake
- The Best Chocolate Chip Cookies
DID YOU KNOW….
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White Chocolate Cranberry Pumpkin Cookies
Ingredients
- 1 cup (260g) 100% pure pumpkin puree
- 1 cup (226g) unsalted butter, cold and cut into chunks
- 1 cup (220g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 2 large egg yolks
- 1 teaspoon vanilla
- 2¼ cups (320g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ¾ cup (150g) white chocolate chips
- ¾ cup (105g) dried cranberries
Instructions
- Place the pumpkin on a few layers of paper towel and place in a fine mesh strainer over a bowl to drain. After some time, the paper towels will absorb some of the liquid. Transfer the pumpkin to clean paper towels and gently wring it out. Do this several times until you have ½ cup of pumpkin puree.
- Preheat oven to 350℉.
- In a large mixing bowl, cream together the cold butter, granulated sugar, and brown sugar until smooth and creamy (about 5 minutes). Scrape the sides often. Add the egg yolks, pumpkin puree, and vanilla. Mix just until combined.
- Add the flour, baking soda, salt, pumpkin pie spice, and cinnamon. Mix just until combined, then stir in the chocolate chips. Use a large cookie scoop (almost 3 tablespoons of dough) to scoop dough onto a large baking sheet, placing about 2 inches apart. Bake for 10-12 minutes. Press in extra chocolate chips and cranberries if desired. Allow to cool on baking sheet for at least 5 minutes before removing to a cooling rack.
Notes
- NUTRITION: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. This website is not intended as nutritional advice, or a diet or health plan. Readers of this website are ultimately responsible for all decisions pertaining to their health.
