I’m so excited to share my first holiday recipe with y’all! 😄 ( I technically shared my first holiday cookie recipe on my Patreon a few weeks ago. More on that later!) Lettuce have a moment of silence for these Gluten-Free Pumpkin White Chocolate Chip Cookies. *plays Jeopardy music* Okay, are we ready to dive into these cookies now?! Hold on a second. Let me grab tw—okay, five more cookies before we get into this. 🤣
I’m honestly not even sure where to start with these cookies! These cookies have a slightly crispy bottom with a pillowy soft center. They’ll make you want to grab more and more cookies out of the cookie jar as if you were a five-year-old that was told not to touch the cookie jar until after dinner!
These Gluten-Free Pumpkin White Chocolate Chip Cookies are pumpkin spice laced cookies with real freshly roasted pumpkin and white chocolate chips gently folded into the batter. The white chocolate chips at the bottom of the cookies begin to caramelize and taste like a light caramel candy. The pumpkin spice cookie batter is very reminiscent of a pumpkin spice cake. It’s all of the flavors you love in Starbucks Pumpkin Spice Latte but in a cookie form with REAL pumpkin. The white chocolate chips complement pumpkin so well. If you’ve tried my Pumpkin White Hot Chocolate already, then you know how well this combination works!
These cookies are exceptionally splendid for the holidays! These are the cookies that you will want to bring to the family gatherings year after year. These are the cookies that your children will ask for as soon as pumpkin season rolls around!
Okay, so this pumpkin isn’t FRESHLY freshly roasted. I had roasted the pumpkin, pureed it, and then froze it. If you watched my first IG Live cooking class last Friday, then you know how I feel about roasting pumpkins yourself. I think roasting pumpkins are a must. During that class, I taught y’all how to roast pie pumpkins and then showed you how to make my Pumpkin White Hot Chocolate with Crown Royal Salted Caramel Whisky. If you want to see how to roast pumpkin, watch this. If you would like to read about how to roast pumpkin, check out my Creamy Roasted Pumpkin Soup recipe.
Anyway, I’m going to go live this Friday, October 30th, at 7 pm CST to demonstrate how to make these Gluten-Free Pumpkin White Chocolate Chip Cookies. Be sure to set a reminder to join me there! My Instagram username is @brittsliladvice.
Tips for Gluten-Free Pumpkin White Chocolate Chip Cookies
So I have a few tips to share with y’all so you can nail these cookies! The first time I made them, these cookies were an epic fail. 😔 I haven’t had a cookie fail since, well, I can’t remember. It’s been a very long time. I know where I went wrong with this recipe the first time; it was the pumpkin purée. 🤦🏾♀️
I have a solution! If you’re using previously frozen pumpkin purée, then be sure to evaporate the extra water by cooking the purée in a saucepan until it thickens, about 5 minutes. This process will also help concentrate the pumpkin flavor, so it’s truly a win-win.
If you’re using canned pumpkin, you can more than likely skip this step because the purée is generally thick. If it isn’t, then you can utilize this tip.
Another tip I have is to use authentic white chocolate chips that actually contain cocoa butter. Many companies have gotten into legal trouble in the past for selling white baking chips as real white chocolate chips. There is a massive difference between the two, and that difference is the cocoa butter. The white baking chips are just vanilla-flavored candy.
And the last tip is to use a store-bought pumpkin pie spice mix if you don’t have all of these spices that I have on hand. Use 1 teaspoon of pumpkin pie spice and 1 teaspoon of cinnamon to replicate the spices I used.
How to Serve These Gluten-Free Pumpkin White Chocolate Chip Cookies
These cookies would pair perfectly with my Pumpkin White Hot Chocolate! Make sure you add that Salted Caramel Whiskey if you’re of legal age. 😉 It takes the drink to another level! I also believe these cookies would pair well with eggnog. If you need a quick homemade eggnog recipe, then try my Quick Blender Eggnog and the two accompanying eggnog cocktails on that page. Coquito would also be another excellent drink option. I’m going to develop and share a Coquito recipe on here soon.
Let me know in the comments below if you plan on joining me for the IG Live class for this baking demonstration. Also, let me know when you plan to make these cookies yourself!
Make sure you save this Gluten-Free Pumpkin White Chocolate Chip Cookies recipe to your Pinterest page. Share this blog post with your friends and family by using the buttons at the top, bottom, or side of this post. Can’t wait to hear and see y’all’s cookies when you tag me on social media!
- 1/2 cup organic salted butter softened
- 1 cup organic cane sugar
- 1/2 cup organic brown sugar
- 1 cup fresh/frozen pumpkin puree
- 1 large organic egg
- 2 teaspoons organic vanilla extract
- 2 1/4 cup gluten-free flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons organic ground cinnamon
- 3/4 teaspoon organic ground ginger
- 1/2 teaspoon nutmeg freshly grated
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/2 teaspoon sea salt
- 1 cup white chocolate chips
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Preheat the oven to 350℉. Line a baking sheet with Silpat or parchment paper. Set it aside.
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Cook the fresh pumpkin purée in a small saucepan over medium heat for about 5 minutes, or until the pumpkin has thickened and water has evaporated. If using canned pumpkin, you can more than likely skip this step.
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In a medium-sized bowl, combine GF flour with baking powder, baking soda, and spices. Whisk together until thoroughly combined.
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In a large mixing bowl or stand mixer, beat the butter and the sugars. Next, add the pumpkin, egg, and vanilla to the creamed butter mixture. Mix on medium speed until all of the ingredients are combined thoroughly.
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Slowly add the dry ingredients to the wet ingredients. Once the batter is thoroughly combined, add in the white chocolate chips and mix until just combined. Cover the bowl and refrigerate the cookie dough for at least 30 minutes.
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Using a cookie scooper (or tablespoon), scoop out the cookie dough onto the lined baking sheet. Grease the back of a spoon and then use the spoon’s back to flatten the cookie dough a bit.
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Bake the cookies for 14 minutes or until they are golden brown. Remove the cookies from the cookie sheet and gently place them on a cooling rack to cool for 5 minutes.
Adapted from Tasty Kitchen
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