The Ultimate Fall Cookie Recipe
If there’s one type of recipe every home baker should master, it’s a gourmet-style cookie recipe. They’re easy to master without needing special equipment, and you’ll taste the difference compared to storebought! Whether making them for your family, party platters or packaged as a gift, cookies from scratch never disappoint. And during the fall, pumpkin and spices elevate baked goods (and pancakes) to new levels of flavor and texture. So, when you want gourmet flavors from the comfort of your kitchen, this pumpkin, walnut, and white chocolate cookie recipe will be your new favorite!
The Goodness Inside
- Pumpkin puree is the star of this recipe, creating a soft cookie with a flavor that is sweet and slightly nutty in taste.
- White chocolate adds a layer of sweetness balanced by the pumpkin.
- Chopped walnuts add texture but can be left out of this recipe for a nut-free offering.
- A blend of cinnamon, allspice, ginger, cloves, and nutmeg adds layers of warmth to this recipe, perfect for when the weather starts to turn cold.
The combination of ingredients creates a mouth-watering recipe guests will beg you for before leaving! And when baking pumpkin, walnut, and white chocolate cookies as a gift, I have tips for packaging that looks as good as these cookies taste.
Magazine Cover Worthy Packaging
When gifting cookies, the packaging is a chance for you to elevate their appearance and have some fun with creativity.
- Baking boxes are a classic packaging design, and the cookies pop against the kraft color of the boxes.
- Cellophane treat bags are an affordable option that showcases cookies
- Find a used piece of bakeware or serving dish at a thrift shop for an upcycled presentation. Once cleaned, you can place the cookies inside. They can use the bakeware once the cookies are gone! For a professional appearance, you can set the tray on top of a large piece of rigid plastic wrap. Gather the edges and close with a twist tie or bow.
- For a rustic touch, you can add twine or strips of burlap. For a pop of color, add seasonally themed ribbons or bows. It’s also a clever way to cover twist ties!
Pumpkin, Walnut, and White Chocolate Cookies
- 2 ¼ cups all-purpose flour
- ½ tsp. baking powder
- 1 tsp. cinnamon
- 1 tsp. allspice
- ½ tsp. ginger
- ¼ tsp. ground cloves
- ¼ tsp. nutmeg
- 1 cup unsalted butter room temperature
- 1 ¼ cups light brown sugar packed
- 2 large eggs room temperature
- 1 tsp. vanilla extract
- 1 cup pumpkin puree
- 2 cups white chocolate chips
- 1 cup chopped walnuts
- Preheat your oven to 300° F
- In a medium bowl, sift together the flour, baking powder, cinnamon, allspice, ginger, clove, and nutmeg. Set aside.
- In a stand mixer, cream together the butter and brown sugar on medium speed until light and fluffy. Add the vanilla and eggs. Mix until evenly blend.
- Add the flour mixture in two batches, stirring between batches.
- Add the pumpkin puree, white chocolate chips, and chopped walnuts. Mix until the dough is evenly mixed.
- Line two large cookie sheets with parchment paper. Scoop 1/4 cup of the cookie dough onto the pans, spacing the cookies about 2 inches apart.
- Tap the edges of the cookie dough to form even circles using your fingers or the back of a spoon. Pat the top of the batter to form even domes, about three inches wide, and a half inch tall.
- Bake at 300° F for 24 to 27 minutes, or until the edges of the cookies begin to turn golden brown.
- Remove from the trays from the oven, and cool the cookies for 5 minutes. Transfer the cookies to a cooling rack, and cool complteltely.
Pumpkin, Walnut, and White Chocolate Cookie Recipe Tips
To ensure every batch of pumpkin, walnut, and white chocolate cookies bake perfectly, I have five tips you can use at home!
- I use a 1/4 cup measuring cup for size consistency when measuring and transferring the cooking dough. I also use a silicone spatula to scrape the sides and bottom of the cup to transfer all of the dough.
- You may be tempted to increase the temperature to 350° F to lower the baking time, but they will not bake evenly. The edges may appear golden brown, but the centers will still be raw and gooey.
- Once baked, allow the cookies to cool completely before transferring them to a container. Heat and steam can build up and dampen them if still warm, especially with a soft cookie.
- Once baked and cooled, pumpkin, walnut, and white chocolate cookies can be stored for two days at room temperature. After two days, refrigerate leftover cookies for the best flavor, and consume them within 3 to 5 days of baking.
- Pumpkin, walnut, and white chocolate cookies are freezer friendly for longer than five days. To freeze, lay the cookies in a single layer on a cookie sheet. Once frozen, transfer to an air-tight container. For the best flavor, use frozen cookies within six months of the frozen-on date