Last Updated August 29, 2024

Happy official fall and pumpkin season!!!

Starting off the season with soft, fluffy pumpkin cookies stuffed with white chocolate and cranberries with a hint of orange. These are lightly sweet which helps the white chocolate shine and offset the tartness of the cranberries. A bit of orange extract makes the whole combo into this deliciously bright fall offering.

Aside from the orange, these cookies are similar to my White Chocolate Cranberry Oatmeal Cookies. Same condiments, different cookie. One a light and fluffy ode to fall, another a chewy classic oatmeal cookie. Both scrumptious.

Before writing up this recipe I felt a twinge of pumpkin guilt. You know, the I’m making and sharing so many pumpkin recipes and desserts that maybe everyone is already sick of them except me? Then I remembered that I actually haven’t shared any truly fall recipes on the blog yet this year! I somehow managed to hold myself off until after the autumn solstice. That doesn’t mean I haven’t been baking fally things, uh uh no. I’ve already opened one of my precious cans of pumpkin from the States (what I did with the extra room in my baggage because a small can of pumpkin costs almost 5euro in Florence) and squeaked out a batch of these pumpkin cookies, brownies with a spiced pumpkin cream cheese swirl, and pumpkin streusel coffee cake. Fall, I welcome thee with open arms.

So, I hope wherever you are in the world, you share my love for autumnal things, and enjoy baking up these White Chocolate Cranberry Pumpkin Cookies, don a sweater and some cozy socks, and read a book with a nice mug of tea. Hopefully your weather allows for that.

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White Chocolate Cranberry Pumpkin Cookies

Makes about 2 dozen cookies

Ingredients:

1 cup / 240g pumpkin purée
1 1/4 cups / 250g sugar
1 egg
scant 1/2 cup / 90g oil
1 tsp vanilla extract
1/4 tsp orange extract
2 1/2 cups / 300g all-purpose flour
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup / 105g dried cranberries
3/4 cup / 127g white chocolate chips

Directions:

Oven 350°F / 177°C. Baking sheet lined with parchment paper, silpat, or greased.

Combine pumpkin, sugar, egg, oil, and extracts in a large bowl.
In another medium bowl, whisk together flour, cinnamon, baking powder, baking soda, salt.
Add dry ingredients, cranberries, and white chocolate chips to wet ingredients, stirring until evenly moistened.
Drop by generous spoonful onto prepared baking sheet and bake for 9-12 minutes, or until bottom of cookies are golden brown and the center still looks a bit wet.

Jenny’s Notes:

I used half goji berries half cranberries last time and really liked it. Dried cranberries usually have loads of sugar and I liked that the goji berries were unsweetened.