These Pumpkin White Chocolate Chip Cookies are full of pumpkin spice flavor with both pumpkin spice extract and pumpkin spice mix in the batter. They are rolled in crushed walnuts to intensify the fall flavors and provide a little extra crunch!
The original recipe for these pumpkin cookies produced a domed cake-like cookie and, while delicious right out of the oven, the got pretty moist over the next few days. So I went back to the drawing board.
Over the next few batches I realized that while the flavor of these soft pumpkin cookies was perfection, it lacked a little crunch and texture.
These cookies needed nuts!
The addition of walnuts in the batter and on the exterior give these pumpkin white chocolate chip cookies an edge above all others.
The walnuts in the batter are layered into the pumpkin cake-like texture and the rolled nut exterior give these cookies a light, airy crunch. The walnuts also add a nice flavor.
How to Make Pumpkin Cookies
These cookies are FULL of pumpkin spice flavor. With both pumpkin spice extract and pumpkin spice dry mix, you can really taste the pumpkin pie in these!
Step 1: Cream butter + sugars. Add pumpkin and extracts.
Use softened butter and pumpkin at room temperature; otherwise the pumpkin won’t mix well into the batter.
Step 2: Combine dry ingredients in a separate bowl.
+ add to pumpkin mixture
Step 3: Add white chocolate chips and crushed walnuts.
You can use milk or dark chocolate chips in this recipe, but there is something about the white chocolate that pairs so well with pumpkin flavored cookies.
The white chocolate chips that touch the baking sheet get crisp and take on this burnt sugar flavor – kind of like toasted marshmallows.
They’re pretty irresistible.
Step 4: Roll Dough Balls in Crushed Walnuts
You’ll want to use a cookie scoop since the dough is a little sticky. Drop the balls in finely crushed walnuts to give them a dusting. Roll them between your hands to form nice even balls.
Step 5: Bake & Enjoy!
These Pumpkin White Chocolate Chip Cookies are full of pumpkin spice flavor with both pumpkin spice extract and pumpkin spice mix in the batter. They are rolled in crushed walnuts to intensify the fall flavors and provide a little extra crunch!
- 1 cup canned pumpkin puree
- 1/2 cup dark brown sugar
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1/2 tsp Rodelle pumpkin spice extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 Tbs pumpkin pie spice
- 1/2 tsp Kosher salt
- 2 cups white chocolate chips
- 2 cups crushed walnuts, divided
-
Preheat oven to 350F.
-
Line baking sheets with parchment paper.
-
In a KitchenAid or large bowl with an electric mixer, cream butter. Add sugars and beat until light and fluffy.
-
Beat in pumpkin and extracts (It won't be a completely smooth batter.)
-
In a small bowl, combine flour, baking soda, baking powder, spices, and salt.
-
Add to wet ingredients and mix until almost incorporated. Add white chocolate chips, 1/2 of the finely chopped walnuts and mix again.
-
Place the remaining crushed walnuts in a small bowl. The walnuts should be chopped very finely, almost like dust.
-
Using a cookie scoop, drop dough balls one at a time into the walnuts. Roll until coated. Place balls on prepared cookie sheets. They will not spread very much, so you can place them fairly close.
-
Bake 14-15 minutes until lightly browned around the edges and bottoms. Let cool completely.
Leave a Reply