Hey y'all! If you're looking for the ultimate fall treat that combines cozy pumpkin spice with creamy bursts of sweetness, these Pumpkin Cookies with White Chocolate Chips are your new go-to recipe. Imagine soft, chewy cookies with warm spices and melty white chocolate—perfect for bake sales, holiday gatherings, or an afternoon snack with coffee. Let's get cooking!
Why You'll Love This Pumpkin Cookies with White Chocolate Chips Recipe
- Super soft and chewy texture thanks to real pumpkin puree.
- Quick and easy recipe—ready in under 30 minutes.
- Perfect balance of fall spices and sweet white chocolate chips.
- Crowd-pleaser for holidays, potlucks, or cozy nights in.
- Flexible base for add-ins like nuts or dried cranberries.
Ingredients for Pumpkin Cookies with White Chocolate Chips
- ½ cup (115g) unsalted butter, melted and slightly cooled
- ¾ cup (150g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- ½ cup (120g) pumpkin puree (not pumpkin pie filling)
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 ½ cups (190g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 cup (175g) white chocolate chips
How to Make Pumpkin Cookies with White Chocolate Chips
Step 1: Prep Your Oven and Pans
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats for easy removal and cleanup.
Step 2: Mix Wet Ingredients
In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add in the pumpkin puree, egg yolk, and vanilla extract. Mix until fully combined and creamy.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Gradually add the dry ingredients to the wet mixture, stirring until just combined—don't overmix!
Step 4: Fold in White Chocolate Chips
Gently fold in the white chocolate chips until evenly distributed throughout the dough. The dough will be slightly sticky—that's normal.
Step 5: Scoop and Bake
Using a medium cookie scoop or tablespoon, drop rounded balls of dough onto your prepared sheets, spacing them about 2 inches apart. Bake for 11-13 minutes, or until the edges are set and the centers look slightly under-baked.
Step 6: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
Notes & Tips for Pumpkin Cookies with White Chocolate Chips
- For best texture, pat your pumpkin puree with paper towels to remove excess moisture before adding. Learn more about baking with pumpkin.
- Chilling the dough for 30 minutes will result in thicker, chewier cookies.
- Check your white chocolate chips for quality—real cocoa butter makes a difference. Read about choosing white chocolate.
Variations on Pumpkin Cookies with White Chocolate Chips
- Nutty Pumpkin Cookies: Add ½ cup chopped pecans or walnuts for crunch.
- Spiced Cranberry Pumpkin Cookies: Stir in ½ cup dried cranberries for tartness.
- Double Chocolate Pumpkin Cookies: Replace half the white chocolate chips with semisweet or dark chocolate chips.
Required Equipment for Pumpkin Cookies with White Chocolate Chips
- Mixing bowls
- Whisk and spatula
- Medium cookie scoop or tablespoon
- Parchment paper or silicone baking mats
- Baking sheets
- Wire cooling rack
Storage Instructions for Pumpkin Cookies with White Chocolate Chips
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cookies in a zip-top bag for up to 2 months—just thaw at room temperature before enjoying!
Serving Recommendations for Pumpkin Cookies with White Chocolate Chips
- Pair with a hot mug of chai or pumpkin spice latte.
- Serve alongside vanilla ice cream for a festive dessert.
- Pack in lunchboxes or as a sweet gift for friends.
Pro Tips for Perfect Pumpkin Cookies with White Chocolate Chips
- Don't overbake—remove the cookies when the centers look slightly soft for the chewiest result.
- Measure your flour correctly using the spoon-and-level method to avoid dense cookies (see how here).
- Sprinkle a touch of flaky sea salt on top before baking for a gourmet touch.
FAQ: Pumpkin Cookies with White Chocolate Chips
- Can I substitute fresh pumpkin for canned pumpkin puree?
- Yes! Just make sure it's well-cooked and drained; too much moisture can affect the cookies.
- Do I need to chill the dough?
- No, but chilling helps the cookies hold their shape and enhances their chewy texture.
- Are these cookies freezer-friendly?
- Absolutely—freeze baked cookies for up to 2 months or freeze the dough balls and bake fresh as needed.
Enjoy your soft and chewy Pumpkin Cookies with White Chocolate Chips, and don't forget to share your creations!
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ½ cups white chocolate chips
Instructions
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1Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
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2In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
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3In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
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4Beat in the pumpkin puree, egg, and vanilla extract until well combined.
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5Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the white chocolate chips.
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6Drop rounded tablespoons of dough onto the prepared baking sheets. Bake for 10-12 minutes or until the edges are set. Cool on a wire rack.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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