Galletas de Calabaza y chocolate blanco (Pumpkin White Chocolate Cookies) are soft, spiced cookies made with pumpkin purée and white chocolate chips.🎃🍪
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This Galletas de Calabaza (Pumpkin Cookies) recipe is made with canned pumpkin purée for convenience, though homemade pumpkin purée works just as well.
A touch of homemade pumpkin spice mix enhances the warm, comforting flavor that makes these cookies a fall favorite.
These eggless pumpkin cookies are simple to prepare and can easily be made vegan by swapping the butter and white chocolate for plant-based options.
Soft, aromatic, and full of cozy autumn flavor, they're the perfect treat to enjoy with coffee or tea on a chilly day.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Pumpkin Purée: Adds moisture, a soft texture, and natural sweetness while replacing eggs. I use Libby's 100% canned pumpkin purée for convenience, but it can be replaced with homemade pumpkin purée if preferred.
- Butter: Adds richness and helps the cookies stay dense and chewy.
- Granulated Sugar: Sweetens and promotes even browning.
- Light Brown Sugar: Adds moisture and a subtle caramel flavor.
- All-Purpose Flour: Provides structure and stability.
- Baking Powder: Helps the cookies rise slightly for a soft, tender texture.
- Kosher Salt: Balances sweetness and enhances overall flavor.
- Pumpkin Spice Mix: Brings warm fall flavor and aroma; it can be substituted with store-bought pumpkin spice.
- Vanilla Extract: Adds depth and complements the pumpkin and spices.
- White Chocolate Chips: Provide creamy sweetness that pairs perfectly with pumpkin, though any type of chocolate chips can be used.I used Ghirardelli white chocolate chips.
- Food Coloring (optional): Enhances the natural orange hue.
How to Make Galletas de Calabaza
Note: Full instructions are provided in the recipe card below.
- Combine all pumpkin spice ingredients; reserve 1 tablespoon and store the rest.
- 2. In a stand mixer, beat cold butter, both sugars, and salt on low until coarse and crumbly.
- Add white chocolate chips; mix briefly to combine.
- In a separate bowl, whisk flour, baking powder, and reserved pumpkin spice. Add to the butter mixture; mix until just combined.
- Whisk pumpkin purée, vanilla, and food coloring (if using); add to the mixer and mix until the dough comes together.
- Divide the dough into 12 large or 24 small portions. Shape into balls, flatten slightly, and sprinkle demerara sugar on top or roll in demerara sugar for a crunchier texture. Then freeze for 2 hours or overnight.
- Preheat oven to 375°F (190°C) with a fan.
- Line baking sheets with parchment paper.
- Bake frozen cookie dough balls for 16-17 minutes, until golden on the edges and gooey in the center.
- Cool before serving.
Hint: After dividing the dough into your desired portions, gently squish each piece into a ball, then slightly flatten it before freezing. These cookies don't spread much during baking, so pre-shaping helps them bake to the perfect thickness.
Storage & Freezing
To store: Once the cookies have cooled completely, place them in an airtight container at room temperature for up to 4 days.
To freeze cookie dough: After shaping and flattening the dough balls, freeze them on a tray until solid. Transfer to a zip-top bag and store for up to 3 months. Bake straight from frozen-no need to thaw-just add 1-2 extra minutes to the baking time.
Camila's Tips & Variations
- Let them rest: Cool cookies for 20 minutes to set the gooey centers.
- Chocolate: You can use any type of chocolate you like, or a blend of your favorites.
- Small version: Make 50g cookies and reduce baking time slightly.
- Add crunch: Mix in chopped nuts, such as pecans or walnuts.
Frequently Asked Questions
Can I use homemade pumpkin purée instead of canned?
Yes! Homemade pumpkin purée works just as well. Just make sure it's thick and not watery, as excess moisture can affect the cookie texture.
Are these cookies eggless?
Yes. The pumpkin purée naturally replaces eggs, giving the cookies their soft and moist texture.
Can I make them vegan?
Absolutely. Replace the butter and white chocolate chips with vegan alternatives for a fully plant-based version.
🎃 Prefer fresh pumpkin over canned?
Prefer fresh pumpkin over canned? Learn how to make homemade pumpkin purée with this easy guide from Serious Eats.
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Recipe
Galletas de Calabaza
Equipment
Ingredients
PUMPKIN SPICE MIX
- 2 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon freshly grated nutmeg
COOKIE DOUGH
- 480 grams all-purpose flour
- 1 tablespoon homemade (or store-bought) pumpkin spice mix
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 160 grams light brown sugar
- 160 grams granulated sugar
- 230 grams cold unsalted butter , cut into small cubes
- 100 grams white chocolate (add 312 grams if you like extra chocolatey cookies or adjust to taste)
- 100 grams canned 100 percent pumpkin purée , such as Libby's
- 1 tablespoon vanilla extract
- ⅛ teaspoon Orange food coloring or as needed, optional
- Demerara sugar , for topping (optional)
Instructions
- In a small bowl, combine all the pumpkin spice ingredients. Reserve 1 tablespoon for the cookies and store the rest in an airtight container for up to 1 year.
- In a stand mixer, beat together the cold butter cubes, granulated sugar, light brown sugar, and salt on low speed until the mixture resembles coarse sugar nuggets - not creamed - about 30 seconds.
- Add the white chocolate chips and mix on low speed for about 30 seconds, just until evenly distributed throughout the butter mixture.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and the reserved pumpkin spice.
- Add the dry ingredients to the butter mixture and mix on low speed until just combined, about 30 seconds. The dough should have a coarse, breadcrumb-like texture.
- In another small bowl, lightly whisk the pumpkin purée with the vanilla and food coloring, if using. Pour this mixture into the mixer and mix briefly on low speed, just until the dough comes together and pulls away from the sides of the bowl.
- Divide the dough into 12 equal portions, about 125 grams each, or 24 smaller portions, about 63 grams each.
- Gently shape each portion into a ball (no need to roll them perfectly smooth), then slightly flatten each one.
- Sprinkle demerara sugar on top or roll in demerara sugar for a crunchier texture. Place them on a tray, cover, and freeze for at least 2 hours or, preferably, overnight.
- Adjust the oven rack to the middle position and preheat the oven to 375°F (190°C) with a fan, if you have one.
- Line two large (18-by-12-inch) baking sheets with parchment paper. Place the frozen cookie dough balls onto the hot baking sheet and bake for 16 to 17 minutes, or until the edges are golden and crisp while the centers remain gooey.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
