White Chocolate Chip Walnut Pumpkin Cookies

8 comments

Gluten-free White Chocolate Chip Walnut Pumpkin Cookies are the perfect dessert for fall! They’re loaded with all the warm flavors, and have chunks of walnuts in every bite. This recipe was made in partnership with California Walnuts, but all opinions are my own. 

pumpkin cookies

There’s something about fall that has me craving all the cookies. I typically keep things classic with chocolate chip cookies, but felt like switching things up this time with a pumpkin cookie recipe! 

These gluten-free cookies are perfectly sweet, have a subtle hint of cinnamon & ginger, and have chunks of walnuts and white chocolate chips in every bite. They’re the perfect fall cookie, and have been a family favorite all month.

pumpkin cookies

Why Choose Walnuts?

Walnuts have been a staple in my diet for as long as I could remember. Whenever I would visit my grandma, they would always be readily available on the table to snack on with dried fruit. Growing up, my dad would stock up on a 3 lb bag every month, and they were always part of our snack rotation. 

I remember my mom would bake a lot of walnut-based desserts, especially around Passover when we couldn’t consume regular flour. I’ve loved them ever since and continue to snack on them to this day! I wanted to make these cookies to combine a childhood favorite with a modern twist (they’re gluten-free!).

pumpkin cookies

Walnut Nutrition 

Walnuts are unique in flavor, and super versatile. One serving of walnuts, which is about 1 oz or 1/4 cup, has 4g of protein, 2g of fiber, and 2.5g of plant-based omega-3 Alpha Linolenic Acid (ALA). ALA is an essential fatty acid that may play a role in heart health. In fact, walnuts are the only nut that provide an excellent source of ALA. 

Walnuts also may play a role in cognitive health and even gut health. They’re versatile, shelf-stable and are a key staple in a heart-healthy diet. *Supportive but not conclusive research shows that eating 1.5 ounces of walnuts per day, as part of a low saturated fat and low cholesterol diet and not resulting in increased caloric intake, may reduce the risk of coronary heart disease. (FDA) One ounce of walnuts offers 18g of total fat, 2.5g of monounsaturated fat, 13g of polyunsaturated fat including 2.5g of alpha-linolenic acid – the plant-based omega-3.

These cookies are so delicious, and filled with all the fall flavors- like pumpkin, cinnamon, ginger and nutmeg. The ingredients are pretty simple- which is why I love it! 

Here’s what you’ll need:

  1. Pumpkin puree- NOT pumpkin pie filling!
  2. 1:1 Gluten-free baking flour 
  3. Walnut chunks
  4. Coconut or brown sugar
  5. Coconut oil- you can use a refined coconut oil for less of a coconut flavor
  6. Eggs
  7. White chocolate chips- you can use ones without milk powder to keep this recipe dairy-free!
  8. Vanilla extract
  9. Spices- cinnamon, nutmeg & ginger
  10. Baking soda

Combine, scoop, bake and enjoy! No chilling involved, with is always a win. I can’t wait for you guys to try these.


Thank you to  California Walnuts for sponsoring this post. I only work with brands I truly love and believe in.

White Chocolate Chip Walnut Pumpkin Cookies

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Course: Dessert
Servings

16

cookies
Prep time

10

minutes
Cooking time

10

minutes
Total time

20

minutes

Ingredients

  • 1 + ⅓ cup 1:1 gluten free flour

  • 1 egg

  • ⅓ cup softened coconut oil

  • ¾ cup coconut or brown sugar

  • ¾ cup walnuts, chopped

  • ⅓ cup white chocolate chips

  • ¼ cup pumpkin puree

  • 1 tsp vanilla extract

  • 1 tsp cinnamon

  • ¼ tsp nutmeg

  • ¼ tsp ginger

  • ¼ tsp salt

  • ½ tsp baking soda

Directions

  • Preheat your oven to 350 F.
  • In a medium bowl, whisk together the egg, sugar, coconut oil vanilla, and pumpkin puree.
  • In a separate bowl, mix together the flour, spices, salt and baking soda.
  • Fold the dry ingredients into the wet and mix until a dough forms.
  • Add in your chopped walnuts and white chocolate chips, and mix well.
  • Scoop 2 tbsp worth onto a baking sheet lined with parchment paper, about 1” apart from one another. I used two scoops using a small cookie scoop.
  • Gently flatten the tops. Bake for 10-11 minutes.
  • Remove from oven and let cool for 10-15 minutes.
  • Keep stored in an air-tight container in a cool place, or refrigerate for 2 weeks.
  • The cookies can be frozen for up to 3 months.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!

8 Comments

  1. I just made these tonight. I used 1 + 1/3 cup all purpose flour and it worked perfectly! They are seriously so good!!

  2. I used spelt flour and it came out great! Thank you for sharing this recipe, absolutely love these cookies!

  3. Hi there! Can I use almond or oat flour?

    • Hey Sonia, unfortunately I haven’t tested with either flour. Almond flour tends to be tricky since its a lot lighter, so best guess would be oat flour as a substitute. Let me know if you try it!

  4. Rachel Dodson

    OH YUM! Cannot wait to make! Do you think these would turn out okay if I used 1/2 AP flour and 1/2 whole wheat??

    • Hey Rachel! I haven’t tested any flour substitutes, but typically a 1:1 baking flour can replace regular flour in equal parts. I would keep the 1 1/3 measurements the same, so you can try 1 cup AP and 1/3 cup whole wheat! Let me know if you try it ❤️

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