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Our chewy pumpkin white chocolate chip cookies are a favorite every Fall. Perfectly spiced, so moist, and dotted with white chocolate chips – these pumpkin cookies are hard to resist!
We love cookies in our house and we’ll take any excuse to whip up a batch!
Oh, a cool breeze fluttered by? Must be pumpkin season, better preheat the oven and pull out the mixer. 😉
Today I’m sharing my recipe for pumpkin white chocolate chip cookies. Often times pumpkin cookies are super cakey and not so chewy…not these! They do have that soft texture thanks to the pumpkin, but they still have a bit of that chewy cookie texture that I love too!
These are a riff on our pumpkin chocolate chip cookies that we make every fall. I swapped out the chips and they’re so good that I had to share!
If you like pumpkin and chocolate together, be sure to try our pumpkin chocolate chip cake and chocolate chip pumpkin bread! Both will surely become a favorite.
♥ What We Love About This Recipe:
- Fall Flavor: Nothing says Fall like warm pumpkin spice flavors! We like pumpkin all year round but it’s just better when you’re enjoying it in season. These pumpkin cookies are a great way to celebrate Fall!
- Texture: We love that these pumpkin cookies are nice and chewy but still perfectly soft and moist thanks to the pumpkin. The textures are just right here. These cookies bake up nice and fluffy!
???????? Ingredient Notes:
Pumpkin – One can of pumpkin puree will do the trick. Be sure to use pure pumpkin and not the canned pie filling.
Sugar – You’ll need granulated white sugar and brown sugar for these cookies.
Pumpkin Pie Spice – We recommend our pumpkin pie spice recipe, but store bought is also fine.
Vanilla – Don’t forget the vanilla extract, it’ll add even more flavor. A must in all cookies.
White Chocolate Chips – These cookies are great with any kind of chocolate chip, but we’re using white chocolate for this recipe!
What Readers are Saying!
“MMM…I love everything pumpkin, too. White chocolate goes so well with Pumpkin and makes for some very pretty cookies!” – Becki
????How To Make Pumpkin Cookies:
Wet Ingredients: Beat together the pumpkin and sugars until light and fluffy and then beat in the pumpkin, egg, and vanilla.
Dry Ingredients: Add the flour, pumpkin pie spice, baking soda and salt and mix again until combined.
Chocolate Chips: Stir in the white chocolate chips by hand
Chill & Bake: Use a large cookie scoop to scoop out balls of the pumpkin cookie dough onto a prepared baking sheet. Chill in the fridge for 30 minutes and then pop in the oven for about 15 minutes.
Serve: You’ll want to let these cool for 10-15 minutes on the baking sheet before you transfer them to a cooling rack. Serve them warm or at room temperature.
Helpful Tip!
How To Store Cookies:
These pumpkin white chocolate chip cookies will stay nice and soft in a cookie jar for around 5 days. They should last a few days longer if you keep them stored in the refrigerator.
These cookies can also be frozen! Let them cool completely before storing. Place individual cookies on a baking sheet in the freezer for an hour and then transfer them to a freezer safe container or bag.
You can keep the cookies frozen for up to a few months. Let them thaw overnight in the fridge before serving!
❔FAQs:
Prepare the dough, scoop onto baking sheets, and place in the freezer for 1 hour. Transfer the cookie dough to a freezer safe bag and freeze for up to 3 months. Bake straight from the freezer, adding an extra minute or two to the bake time as needed.
Chilling the cookie dough helps prevent the dough from spreading too much and ensures you end up with thick cookies rather than thin and flat cookies.
Yes! Make sure you use canned pure pumpkin puree for and not canned pumpkin pie filling. The canned pie filling contains pumpkin spice and other ingredients that you are already going to add separately.
Spice! There’s a reason why pumpkin is so often associated with warm spices like cinnamon, clover, ginger, and nutmeg. It enhances the flavor of the pumpkin in a way that just about everyone enjoys!
????More Pumpkin Recipes!
- Baked Pumpkin Donuts – no need to break out a pot of oil. These are baked instead of fried and they’re amazing.
- Pumpkin Chocolate Chip Muffins – gluten free, sweetened with maple syrup, and packed with protein!
- Pumpkin Coffee Cake – the only recipe you really need this fall, if we’re being totally honest here. It’s that good.
- Pumpkin Cake – the glaze on this one is what really takes it over the top!
You can see all of our pumpkin dessert recipes here!
Hope you guys give this white chocolate chip pumpkin cookies recipe a try and let me know what you think!
Pumpkin White Chocolate Chip Cookies
Ingredients
- 1/2 cup butter room temperature
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 2 ¼ cups flour
- 2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups white chocolate chips
Instructions
- Add the butter, brown sugar, and granulated sugar to a mixing bowl and beat with an electric mixer until smooth and creamy.
- Add the pumpkin, egg, and vanilla and mix until combined.
- Add the flour, pumpkin pie spice, baking soda, and salt to the bowl and mix until combined.
- Stir in the white chocolate chips by hand.
- Use a large cookie scoop to scoop out balls of dough onto baking sheets about 2 inches apart. Place cookie sheet in the refrigerator for 30 minutes to chill the dough.
- Preheat oven to 375 degrees.
- Bake the cookies for 13-15 minutes or until the tops are set.
- Cool on baking sheet for 5 minutes before transferring to a cooling rack.
Tips & Notes:
Nutrition Information:
Jenni says
I’ve been making these for years now, and they are so good and a total crowd-pleaser! Thank you for sharing this recipe!