Halloween Archives - Cookies for Days

Halloween Sugar Cookies

admin — Wed, 25 Sep 2024 16:04:31 +0000

The perfect Halloween Sugar Cookie recipe was just a bunch of hocus pocus until now! This spooktacularly easy dough is ideal for shaping and decorating, with zero spread and endless tasty possibilities!

These are THE BEST Halloween Sugar Cookies

Halloween sugar cookies are a childhood – scratch that – SEASONAL rite of passage! And my no-chill, no-spread sugar cookie dough is the very best base for making those memories together. Let me SPELL out why these are the best halloween sugar cookies on the internet:

They’re so yummy, you’ll feel cursed because you won’t be able to stop eating them!
They’re Boo-tiful. Seriously! These little cookie friends don’t spread, meaning your ghost cookies are actually going to end up looking like ghosts.
You don’t have to wait until you-know-where freezes over; these sugar cookies don’t have to be chilled before shaping & baking!
Frankenly, you can doctor these up however you’d like! Experiment with what you like by adding almond extract or subbing the buttercream for a slightly tangy cream cheese frosting in a myriad of colors.

And don’t worry – these sugar cookies aren’t only perfect for Halloween! Simply change the shape and you have the yummiest sugar cookies year round! But if all of the spooky puns are throwing you off, you can check out my regular post for the best ever sugar cookies!

Ingredients in Homemade Halloween Cookies

Butter – I always use salted butter because that is what I have on hand! If you’re an unsalted household, add a pinch or two of salt to the cookie dough and you’ll be just fine.
Granulated Sugar – Granulated sugar is all you need for this recipe.
Egg
Vanilla – I am obsessed with how the vanilla flavors this cookie, but almond extract or cake batter extract are also excellent here!
All-purpose Flour – If you’re looking for a gluten-free option, King Arthur’s 1:1 GF Flour should work swimmingly!
Baking powder – This gives your cookies the *slightest* rise and puff while baking while keeping them super soft. Huzzah!
Sugar Cookie Frosting

How to Make the BEST Halloween Sugar Cookies

In either the bowl of a stand mixer or with an electric hand mixer, cream the butter and sugar together for a full 2 minutes. You want this extremely light and fluffy!
Next, scrape the sides and add in your egg and vanilla.
Finally, add in your flour and baking powder. The dough will look dry, just keep mixing. Mix, mix, mix and it will come together! The dough should be the same consistency as play-doh. If it is too dry, add some water (1 tsp at a time). If it is too wet, add some flour (1 tsp at a time). This dough is SO forgiving.
Roll and cut your dough into your desired shape and size. Remember, these do not spread, so roll to your desired finished thickness!
Bake on a cookie sheet lined with parchment or a silicone mat at 350° F until the cookies are no longer wet and glossy on top and have puffed up ever so slightly. The exact timing will depend on how large the cookies are, generally somewhere in the 7-11 minute range.
Allow your cookies to cool and decorate with your favorite frosting. I recommend a crusting vanilla buttercream!

How long do Halloween Sugar Cookies Last?

These sugar cookies freeze incredibly well, meaning you can make them up to 3 months in advance and simply thaw them the day you need them! But if you’re hoping to skip the freezing step, I would recommend making these 3 days in advance at the most!

How should I Roll & Cut my Halloween Sugar Cookies?

I recommend rolling your cookie dough out with a rolling pin on a silicone baking mat, but a skiff of flour on your countertop works great, too!

Roll to your desired finished thickness – because these cookies do not spread (just puff up a tiny bit)! I typically roll small cookies to 1/4 of an inch and larger cookies to about a 1/2 inch thick. Then, using the cookie cutters of your choice, make your shapes and place them on your lined baking sheet!

What Frosting Should I Use on Halloween Sugar Cookies?

My absolute FAVORITE sugar cooking frosting is this crusting vanilla buttercream. It is so yummy, it’s fast, and it makes decorating SO easy. That being said, if you’re a Royal Icing fan, these cookies will also pair well with that.

How long before an event can you make sugar cookies?

Other Spooky Treats

Halloween Sugar Cookies

Course Dessert

Cuisine American

Keyword frosted sugar cookies, halloween sugar cookies

Prep Time 15

Cook Time 10

Servings cookies

Calories 100kcal

Ingredients

1 cup (222g) salted butter, room temperature
1 cup (233g) granulated sugar
2 tsp vanilla extract
1 egg
3 cups (456g) all-purpose flour
2 tsp baking powder
1 batch Sugar Cookie Frosting

Instructions

In either the bowl of a stand mixer or with an electric hand mixer, cream the butter and sugar together for a full 2 minutes. You want this extremely light and fluffy!
1 cup (222g) salted butter, room temperature, 1 cup (233g) granulated sugar
Next, scrape sides and add in your egg and vanilla.
2 tsp vanilla extract, 1 egg
Finally, add in your flour and baking powder. The dough will look dry, just keep mixing. Mix, mix, mix and it will come together! The dough should be the same consistency as play-doh. If it is too dry, add some water (1 tsp at a time). If it is too wet, add some flour (1 tsp at a time). This dough is SO forgiving.
3 cups (456g) all-purpose flour , 2 tsp baking powder
Roll and cut your dough into your desired shape and size. Remember, these do not spread, so roll to your desired thickness.
Bake on an ungreased cookie sheet at 350° F (180°C) until the cookies are no longer wet and glossy on top and have puffed up ever so slightly. The exact timing will depend on how large the cookies are, generally somewhere in the 7-11 minute range.
Allow your cookies to cool and decorate with your favorite frosting. I recommend a crusting vanilla buttercream!
1 batch Sugar Cookie Frosting

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Halloween Whoopie Pies

admin — Tue, 24 Sep 2024 16:09:58 +0000

They’re creepy & they’re kooky, you’re gonna love this cookie! Halloween Whoopie Pies are fluffy black cocoa cookies sandwiched with tender buttercream frosting that’s dyed the season’s favorite colors.

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What Makes This Halloween Whoopie Pie Recipe Different?

Halloween whoopie pies are decadently festive in ways you never thought possible! The fluffy chocolate cookies are primarily colored by black cocoa powder, actually making them BLACK rather than the typical dark brown of my popular chocolate whoopie pies. Stuffed between the two cakey cookies we add vibrant, smoooooth buttercream dyed pumpkin orange, princess pink, witches’ hat purple, ghoulishly green (or any other frightening color you can think of).

I love this Halloween version of whoopie pies because they are every bit the party showstopper without sacrificing taste. You can expect a whole lot of whoopie pie fun dressed up in a spooky fun costume!

Ingredients in Whoopie Pies

Salted butter, softened – I always use salted butter in my recipes! Unsalted will work, just throw an extra pinch of salt in the dough!
Brown sugar
Eggs
Vanilla extract
All-purpose flour – No need for a specialty flour here, all-purpose works great.
Black cocoa powder – This helps flavor + color this spooky whoopie pie recipe.
Cornstarch – The cornstarch helps these cookies attain a soft, pillowy fluff for days!
Baking soda
Salt
Buttermilk – We need a little more buttermilk in this recipe than the standard whoopie pie!
Black food coloring – Let’s just seal the deal on making sure these cookies are the blackest black possible.

Vanilla Buttercream Filling

Salted butter, softened – Again, always salted butter!
Powdered sugar
Clear vanilla extract – This will give you a vibrant white frosting that acts as a better base for getting the colors you want in the frosting!
Heavy whipping cream
Food coloring – Use any color your heart desires!

How to Make Homemade Whoopie Pies (Halloween Style!)

Preheat the oven to 375° F. Line a cookie sheet with parchment paper or a silicone baking mat.
In the bowl of a stand mixer or with an electric hand mixer, combine the softened butter and brown sugar until combined.
Add the egg and vanilla, mixing well.
Add the flour, black cocoa powder, cornstarch, baking soda and salt to the bowl. Slowly start mixing. As the dry ingredients are mixing in, slowly add in the buttermilk and finish with the black food coloring.
Mix until a thick batter forms.
Add the batter to a piping bag. Pipe round circles equal in size onto the prepared baking sheet, leaving room for the cookies to bake and spread. Alternatively you can scoop the batter onto the pan.
Bake at 375° F for 8-10 minutes or until the cookies have spread and no longer look wet and underbaked in the center of the cookie.
Allow the cookies to cool on the pan.
While the cookies are cooling, make the filling.

Vanilla Buttercream Filling + Cookie Assembly

To make the filling, slowly cream the butter until smooth.
Add powdered sugar one cup at a time, adding a splash of heavy cream to the bowl with it to help incorporate the powdered sugar into the butter.
Repeat the last step until all 3 cups of powdered sugar have been added.
Add in the clear vanilla extract and more heavy cream to thin the filling, if needed.
If coloring your frosting, add in your desired food coloring.
Add the filling to a piping bag. Pipe the filling onto the bottom of a cooled chocolate cookie and top it with another cookie to create the whoopie pie. Repeat with remaining cookies!
Store in an airtight container for up to 3 days at room temperature or up to 1 week in the fridge. Enjoy!

Do I have to use Black Cocoa Powder?

To get the dark black color of the cookies, yes! If you don’t want to use black cocoa powder, check out my chocolate whoopie pie recipe!

How long will homemade whoopie pies last?

Your Halloween Whoopie Pies will keep for 3 days at room temperature or up to 1 week in the fridge. Just make sure to store them in an airtight container!

What colors can I make my filling?

In the spirit of Halloween, I made vibrant orange, purple and pink fillings. I think a green or red would also be good options here. Just be weary of trying black in the frosting if you want to avoid getting it all over your teeth.

More Whoopie Pie Recipes

Halloween Whoopie Pies

Course Dessert

Cuisine American

Keyword chocolate whoopie pies, Halloween whoopie pies

Prep Time 12

Cook Time 10

Servings large whoopie pies

Calories 323kcal

Ingredients

1/2 cup salted butter, softened
1 cup brown sugar
2 eggs
1 tbsp vanilla extract
2 1/2 cups all-purpose flour
1/3 cup + 2 tbsp black cocoa powder
1 tbsp cornstarch
1 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk
black food coloring

Vanilla Buttercream Filling

1/2 cup salted butter, softened
3 cups powdered sugar
2 tsp clear vanilla extract
1/4 – 1/2 cup heavy whipping cream
Food coloring

Instructions

Preheat the oven to 375° F. Line a cookie sheet with parchment paper or a silicone baking mat.
In the bowl of a stand mixer or with an electric hand mixer, combine the softened butter and brown sugar until combined.
Add the egg and vanilla, mixing well.
Add the flour, black cocoa powder, cornstarch, baking soda and salt to the bowl. Slowly start mixing. As the dry ingredients are mixing in, slowly add in the buttermilk and finish with the black food coloring.
Mix until a thick batter forms.
Add the batter to a piping bag. Pipe round circles equal in size onto the prepared baking sheet, leaving room for the cookies to bake and spread. Alternatively you can scoop the batter onto the pan.
Bake at 375° F for 8-10 minutes or until the cookies have spread and no longer look wet and underbaked in the center of the cookie.
Allow the cookies to cool on the pan.
While the cookies are cooling, make the filling.

Buttercream Filling

To make the filling, slowly cream the butter until smooth.
Add powdered sugar one cup at a time, adding a splash of heavy cream to the bowl with it to help incorporate the powdered sugar into the butter.
Repeat the last step until all 3 cups of powdered sugar have been added.
Add in the clear vanilla extract and more heavy cream to thin the filling, if needed.
If coloring your frosting, add in your desired food coloring.
Add the filling to a piping bag. Pipe the filling onto the bottom of a cooled chocolate cookie and top it with another cookie to create the whoopie pie. Repeat with remaining cookies!
Store in an airtight container for up to 3 days at room temperature or up to 1 week in the fridge. Enjoy!

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Edible Pumpkin Cookie Dough

admin — Mon, 23 Sep 2024 14:21:02 +0000

Cozy snack alert!! Edible Pumpkin Cookie Dough contains all the fun of seasonal cookie dough without any of the risk.

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You’ve Gotta Try Eggless Pumpkin Cookie Dough

If you’re new here, I have some shocking news; I don’t eat raw cookie dough. I know it’s abnormal (especially for a food blogger), but all it really means is I am exceptionally motivated to make edible cookie dough that tastes like the real deal. And this safe-to-eat pumpkin cookie dough is smashingly good! With a texture that actually tastes like cookie dough (thanks, brown sugar), mini chocolate chips and the coziest pumpkin spice seasoning, you’ll be left thinking, “egg who?”.

Ingredients for Pumpkin Cookie Dough (Edible!)

Butter – I used salted because that is what I keep stocked. Unsalted butter will also work! Just make sure to add an extra pinch of salt to the dough.
Brown sugar
Pumpkin puree
All-purpose flour, heat treated – I outline the whole process below, but I have a whole post about how to heat treat flour if you have more questions!
Salt
Pumpkin pie spice – You can buy this in the spice aisle of your local grocery store or you can mix up your own with a quick google.
Powdered sugar
Mini chocolate chips – The mini chocolate chips are perfect in this!

How to make Edible Cookie Dough

Measure your flour into a microwave safe bowl. Microwave for 30 seconds at a time, stirring between heating increments, until the flour reaches 160°F (I use an instant-read thermometer to measure!).
Once it reaches 160°F, pour the flour onto a parchment lined cookie sheet to cool.
In a separate bowl, combine the butter, brown sugar until there are no more pieces of butter.
To the same bowl, add the pumpkin puree, cooled flour, salt, pumpkin pie spice and powdered sugar.
Mix well until a thick dough forms.
Fold in the chocolate chips, making sure not to overmix.
Enjoy!

How to Store Edible Cookie Dough

Store leftover pumpkin cookie dough in the fridge for up to 1 week. Prior to eating, remove from the fridge and let it soften for 5-10 minutes.

Can I bake Eggless Cookie Dough?

That’s a big nope! This recipe has zero leavening agents which means it will not bake, it will spread and be a mess. But if you’re looking for delicious pumpkin cookie recipes, I’ve got you! Check out these fan favorites:

The BEST Edible Cookie Doughs

Edible Pumpkin Cookie Dough

Cozy snack alert!! Edible Pumpkin Cookie Dough contains all the fun of seasonal cookie dough without any of the risk.

Course Dessert

Cuisine American

Keyword edible cookie dough, eggless pumpkin cookie dough

Prep Time 15

Servings servings

Calories 127kcal

Ingredients

1/4 cup salted butter
1 cup brown sugar
1/2 cup pumpkin puree
1 1/2 cups all-purpose flour, heat treated
1/4 tsp salt
1/2 tsp pumpkin pie spice
1/2 cup powdered sugar
mini chocolate chips

Instructions

Measure your flour into a microwave safe bowl. Microwave for 30 seconds at a time, stirring between heating increments, until the flour reaches 160°F.
Once it reaches 160°F, pour the flour onto a parchment lined cookie sheet to cool.
In a separate bowl, combine the butter, brown sugar until there are no more pieces of butter.
To the same bowl, add the pumpkin puree, cooled flour, salt, pumpkin pie spice and powdered sugar.
Mix well until a thick dough forms.
Fold in the chocolate chips, making sure not to overmix.
Enjoy!

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Peanut Butter Ball Pumpkins

admin — Wed, 11 Sep 2024 15:16:53 +0000

Let’s turn my fan-favorite creamy peanut butter balls into a festive dessert! These pumpkin-shaped treats are perfect for Autumn.

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Pumpkin Shaped Peanut Butter Balls

There are very few treats that I love more than peanut butter balls. Smooth, creamy, sweet and designed for popping into your mouth, they’re the best little way to get your peanut butter fix! And while the original version is cute, this festive iteration is definitely the cutest pumpkin in the patch. AKA, a darling fall treat with a flavor and texture that cannot be beat!

But don’t worry – fall may not last all year, but my peanut butter ball recipe never goes out of season. Check out the original post for tips on making these year-round.

Ingredients for Peanut Butter Ball Pumpkins

Butter, softened – I used salted butter because that’s what I have on hand.
Creamy peanut butter – Creamy is a must here!
Powdered sugar
Vanilla extract
Salt
Orange gel food coloring – Gel is a lot easier to use, but you could also use food coloring if necessary.
Chocolate chips – I prefer Ghirardelli, but any brand will work.

How to Make Peanut Butter Balls Shaped Like Pumpkins

In the bowl of a stand mixer, combine the butter and creamy peanut butter until smooth.
Add the powdered sugar, vanilla and pinch of salt and combine until a thick dough forms.
Add the orange gel food coloring to the mixer, mixing until you reach a nice orange color.
Portion out the dough and roll into balls. I usually use about 2 tsp of dough for each pumpkin.
Shape and decorate the peanut butter balls to look like a pumpkin: use a toothpick to gently press lines into the dough to make it look like a pumpkin and then place a chocolate chip on top of the pumpkin.
Repeat with remaining dough and enjoy!

How do I store peanut butter balls?

Store your peanut butter ball pumpkins in an airtight container with parchment paper between the layers. Place in the fridge for up to 2 weeks!

Can I halve this recipe?

Yes! This recipe can be halved really well.

Fun Fall Treats

Peanut Butter Ball Pumpkins

Let’s turn my fan-favorite creamy, sweet peanut butter balls into a festive dessert! These pumpkin-shaped treats are perfect for Autumn.

Course Dessert

Cuisine American

Keyword peanut butter ball pumpkins, peanut butter balls

Prep Time 30

Servings pumpkins

Calories 55kcal

Ingredients

1/4 cup butter, softened
1 cup creamy peanut butter
2 cups powdered sugar
1 tsp vanilla extract
1 pinch salt
orange gel food coloring
50 chocolate chips

Instructions

In the bowl of a stand mixer, combine the butter and creamy peanut butter until smooth.
Add the powdered sugar, vanilla and pinch of salt and combine until a thick dough forms.
Add the orange gel food coloring to the mixer, mixing until you reach a nice orange color.
Portion out the dough and roll into balls. I usually use about 2 tsp of dough for each pumpkin.
Shape and decorate the peanut butter balls to look like a pumpkin: use a toothpick to gently press lines into the dough to make it look like a pumpkin and then place a chocolate chip on top of the pumpkin.
Repeat with remaining dough and enjoy!

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Halloween Cake Pops

admin — Sat, 07 Sep 2024 01:49:59 +0000

My ridiculously easy cake pop recipe, but with a boo-tiful facelift! These Halloween cake pops are spookily delish and frighteningly cute.

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You’ll Fall in LOVE with Halloween Cakesicles

I’ll go to my grave insisting my method for making cake pops is the GOAT (or ghost?). They’re unbelievably delicious and moist without being tedious. And because they’re so easy to customize, homemade cake pops are the ultimate candidate for a fun holiday treat. Halloween cake pops are made in three easy steps:

Throw AN ENTIRE CAKE into your mixing bowl straight out of the oven and mix it with your paddle attachment. Add a dash of vanilla + powdered sugar and the heat from the cake will bind it together into the *perfect* cake pop batter.
Place your batter into the cakesicle molds (with a stick, if desired) and freeze.
Dip your frozen halloween cakesicles into melted candy melts and decorate however your little heart desires. My heart wanted to make cute mummies, ghosts, frankensteins and monsters – but I can’t wait to see what else you guys come up with!

Here’s What You’ll Need to Make Halloween Cake Pops

Vanilla cake mix (plus ingredients on the back) – You can use whatever flavor of cake mix you’d like!
Powdered sugar
Vanilla extract
Color melts – Use any color to create your perfect Halloween treat!
Cakesicle mold – If you’d rather, you can of course just form your own shapes.
Popsicle sticks – These aren’t necessary, but to make a true cakesicle, you’ll need them. Plus, they make it so much easier to eat!

How to Make Halloween Cake Pops

Prepare and bake the cake mix according to the boxed directions. You want the cake to be barely baked through, so still extremely moist.
Immediately after taking the cake out of the oven, pour the hot cake into the bowl of a stand mixer. (Do not over cook the cake! If so, it will have a harder time coming together).
Add in the powdered sugar and vanilla extract and using the paddle attachment, mix on low speed until a dough forms that can be pressed together into a ball.
Portion and press the dough into your cakesicle mold. Press down and smooth the dough with a small silicone spatula.
Insert the popsicle stick to the cakesicle. Once the mold is filled with the cake pop mixture, freeze the cakesicles for 10-15 minutes.
Once chilled, remove from the freezer and take out of the mold. To take the cakesicles out of the mold, hold onto the stick and gently press down until the cake pop mixture lifts out of the mold and then press the popsicle stick up and out of the mold.
Place the cakesicles on a cookie sheet and then into the freezer to chill while forming the rest of cakesicles.
Melt your desired color of candy melts until smooth and pour into a tall skinny jar.
Dip the chilled cakesicles one by one in the candy melts and gently shake to remove any excess melted chocolate. Tip right side up and allow the candy melts to begin to set before setting on a silicone mat to finish setting up.
Decorate as desired with additional colors of candy melts.
Serve as is or package up individually in bags with ribbon if desired. Enjoy!
Store at room temp for up to 3 days.

How Do I Decorate My Halloween Cakesicles?

There really isn’t one right way to decorate these! When I made these, I created mummies, Frankenstein, a monster and a ghost. Most of the designs I created are pretty straight forward, except for the ghost.

If you’re hoping to replicate my ghost cake pop, dip in milk chocolate candy melts first and allow it to set fully before dipping just the top in white candy melts. Instead of shaking the cake pop to remove the excess, just tip it right side up and gently tap the stick on the counter to get the chocolate to drip. Then add the mouth and eyes with black candy melts.

I think a witch and vampire cake pop would also be SO cute.

How Should I Store Homemade Cake Pops?

You can store your cake pops at room temperature for up to 3 days. I typically just place them in an airtight container separated by parchment paper.

Other Fall Favorites

Halloween Cake Pops

My ridiculously easy cake pop recipe, but with a boo-tiful facelift! These halloween cake pops are spookily delish and frighteningly cute.

Course Dessert

Cuisine American

Keyword halloween cake pops, halloween cakesicles

Prep Time 2

Cook Time 20

Servings cake pops

Ingredients

1 vanilla cake mix + ingredients on the back
1/4 cup powdered sugar
1/2 tsp vanilla extract
12 oz color melts
Cakesicle mold
Popsicle sticks

Instructions

Prepare and bake the cake mix according to the boxed directions. You want the cake to be barely baked through, so still extremely moist.
Immediately after taking the cake out of the oven, pour the hot cake into the bowl of a stand mixer. (Do not over cook the cake! If so, it will have a harder time coming together).
Add in the powdered sugar and vanilla extract and using the paddle attachment, mix on low speed until a dough forms that can be pressed together into a ball.
Portion and press the dough into your cakesicle mold. Press down and smooth the dough with a small silicone spatula.
Insert the popsicle stick to the cakesicle. Once the mold is filled with the cake pop mixture, freeze the cakesicles for 10-15 minutes.
Once chilled, remove from the freezer and take out of the mold. To take the cakesicles out of the mold, hold onto the stick and gently press down until the cake pop mixture lifts out of the mold and then press the popsicle stick up and out of the mold.
Place the cakesicles on a cookie sheet and then into the freezer to chill while forming the rest of cakesicles.
Melt your desired color of candy melts until smooth and pour into a tall skinny jar.
Dip the chilled cakesicles one by one in the candy melts and gently shake to remove any excess melted chocolate. Tip right side up and allow the candy melts to begin to set before setting on a silicone mat to finish setting up.
Decorate as desired with additional colors of candy melts.
Serve as is or package up individually in bags with ribbon if desired. Enjoy!
Store at room temp for up to 3 days.

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Pumpkin White Chocolate Chip Cookies

admin — Fri, 15 Sep 2023 12:14:56 +0000

I took my favorite pumpkin cookie and stuffed it with white chocolate chips! You’re guaranteed to jack-o-love it!

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Pumpkin White Chip Cookie Recipe

If you love pumpkin, you’re going to be obsessed with these pumpkin white chocolate chip cookies. Soft, chewy, cinnamony pumpkin cookie freckled with gooey, melty white chocolate chips – it is heaven in your mouth. And if we’re being honest, I’m really shocked that it’s not a combo that’s made more! If you’re looking for a tasty, elegant twist on your favorite fall flavor, you gourd-a try this.

Okay, sorry, I’ll squash the puns now, but really – don’t let this fall pass you by without trying pumpkin white chip cookies. They’re the pumpkin dessert you didn’t know you needed, but really, truly do.

What Ingredients are in Pumpkin Cookies?

Salted butter, softened – I always use salted butter!
Brown sugar – I only use brown sugar in this recipe because it creates a chewy texture which is the goal here!
Egg
Pumpkin, liquid removed (see instructions) – The reason we take the liquid out of the pumpkin is to help keep the cookies chewy. The extra liquid reacts with the leavening agents and tends to make things fluffy and cakey.
Canola oil – The canola oil will help the cookies spread instead of puffing up and being cakey. It will also give the edge of the cookie a buttery crisp texture!
vanilla extract
All-purpose flour
Cinnamon – This is the STAR of the show.
baking soda
salt
White chocolate chips – Use your favorite white chocolate chips! I like to use Ghiradelli brand.

How to Make Pumpkin Cookies with White Chocolate Chips

Preheat the oven to 350° F (180° C). Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
In the bowl of a stand mixer or with an electric hand mixer, cream together the butter and brown sugar until creamy. Set aside.
Reduce your pumpkin by lining a dinner plate with a few layers of paper towels. Measure out the 1/2 cup of pumpkin and then spread onto the paper towels. Cover with more paper towels and gently press down onto the pumpkin to remove the liquid from the pumpkin. Repeat this step until the pumpkin is thick and has reduced down to about 1/3 cup.
Add the egg, pumpkin, canola oil and vanilla extract to the mixing bowl and mix until well combined.
Add the all-purpose flour, cinnamon, baking soda and salt. Mix until a soft dough forms.
Fold in the white chocolate chips until evenly distributed.
Portion out the cookie dough into 1 1/2 tbsp portions (using #40 scoop) and then arrange on the prepared pan.
Repeat with remaining dough.
Bake at 350° F (180° C) for 8-10 minutes or until the cookies flatten, and the centers of the cookies no longer look wet and glossy.
Allow the cookies to cool on the pan for 10 minutes before transferring to a wire cooling rack.
Enjoy! Store at room temp in an airtight container for up to 3 days.

What’s the best way to store leftover pumpkin puree after making these cookies?

If you’re going to be baking another pumpkin treat within 2 days (I recommend my pumpkin whoopie pies or pumpkin crinkle cookies), you can go ahead and store it in an airtight container in the fridge.

If you don’t have immediate plans to use your pumpkin puree, you can freeze it! Pumpkin puree actually freezes incredibly well (without altering flavor or texture!) I recommend putting it in a labeled freezer bag and freezing for up to 2 months.

Can I substitute dark or milk chocolate chips for white chocolate chips?

You totally can! These cookies are incredibly versatile and would taste extraordinary with milk or dark chocolate chips!

How should I store pumpkin cookies?

Once cooled, store your cookies in an airtight container on the counter for up to 3 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months. I have a post all about how to freeze cookies if you’d like more tips!

More Recipes Like Pumpkin White Chip Cookies

Pumpkin White Chocolate Chip Cookies

I took my favorite pumpkin cookie and stuffed it with white chocolate chips! You’re guaranteed to jack-o-love it!

Course Dessert

Cuisine American

Keyword chewy pumpkin cookies, pumpkin cookies, pumpkin white chocolate chip cookies

Prep Time 15

Cook Time 10

Servings small cookies

Calories 145kcal

Ingredients

1 cup (222g) salted butter, softened
1 1/4 cup (308g) brown sugar
1 egg
1/2 cup pumpkin, liquid removed to 1/3 cup (see instructions)
2 tbsp canola oil
1 tsp vanilla extract
2 1/2 cups (380 g) all-purpose flour
1 tbsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups white chocolate chips

Instructions

Preheat the oven to 350° F (180 C). Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
Cream together the butter and brown sugar until creamy. Set aside.
Line a dinner plate with a few layers of paper towels. Measure out the 1/2 cup of pumpkin and then spread onto the paper towels. Cover with more paper towels and gently press down onto the pumpkin to remove the liquid from the pumpkin. Repeat this step until the pumpkin is thick and has reduced down to about 1/3 cup.
Add the egg, pumpkin, canola oil and vanilla extract to the mixing bowl and mix until well combined.
Add the all-purpose flour, cinnamon, baking soda and salt. Mix until a soft dough forms.
Fold in the white chocolate chips until evenly distributed.
Portion out the cookie dough into 1 1/2 tbsp portions (using #40 scoop) and arrange on the prepared pan.
Repeat with remaining dough.
Bake at 350° F (180 C) for 8-10 minutes or until the cookies flatten, and the centers of the cookies no longer look wet and glossy.
Allow the cookies to cool on the pan for 10 minutes before transferring to a wire cooling rack.
Store at room temp in an air tight container for up to 3 days.

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