Description
Pumpkin Patch Cookies are soft, spiced treats perfect for fall and Halloween celebrations. These festive cookies combine warm autumn spices, pumpkin puree, and creamy white chocolate chips, topped with crushed graham crackers and pumpkin candy for a charming touch. Decorated with green frosting or candy ropes to resemble vines, they offer a delightful and fun way to enjoy seasonal flavors.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1/2 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Add-ins and Toppings
- 1 cup white chocolate chips
- 1/2 cup crushed graham crackers (for “dirt” topping)
- 12–15 pumpkin candy corn or pumpkin-shaped candies
- Green frosting or green candy ropes for “vines”
Instructions
- Preheat and prepare baking sheet. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugars. In a large bowl, use a mixer to cream the softened butter together with the brown sugar and granulated sugar until the mixture is light, fluffy, and well combined, which will give the cookies a tender texture.
- Add pumpkin, egg, and vanilla. Mix in the canned pumpkin puree, followed by the egg and vanilla extract, blending everything until smooth and uniform in color.
- Combine dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, cloves, and ginger to evenly distribute the spices and leavening agents.
- Incorporate dry ingredients into wet. Gradually add the flour mixture into the pumpkin mixture, mixing just until combined to avoid overworking the dough and keep the cookies tender.
- Fold in white chocolate chips. Gently fold in the white chocolate chips to add sweet pockets of melted chocolate throughout the cookies.
- Shape and space cookies. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading during baking.
- Bake the cookies. Bake for 10–12 minutes or until the edges are set and centers still look slightly soft, indicating perfectly baked cookies that won’t be dry.
- Cool cookies before decorating. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely to avoid melting the decorations.
- Add toppings and decorate. While the cookies are still slightly warm, gently press crushed graham crackers into the center of each cookie to create a ‘dirt’ base. Place a pumpkin candy in the center and pipe green frosting or arrange green candy ropes around the candy to resemble pumpkin vines for a fun, festive look.
Notes
- You can prepare the cookies ahead of time and decorate them once completely cooled to prevent melting the frosting or candy vines.
- Store prepared cookies in an airtight container at room temperature for up to 3 days to retain freshness.
- For an extra spiced twist, add a pinch of allspice to the dry ingredients along with the cinnamon, nutmeg, cloves, and ginger.
