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.
👩🍳 Ingredient Notes:
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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:
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. These stay nice and soft in a cookie jar for around 5 days.
❔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.
🍁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!
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:
Angie says
Good way to use canned pumpkin! I added walnuts 🙂
Karly says
Great addition!
Ellen says
The cookies are great tasting but I wonder if it was too soft in the middle.
I used my ice cream scoop so wondering if this was too large…. even though you say use a large cookie scoop – please advise what size do you mean.
Karly says
Hi Ellen! A large cookie scoop is about 3 tablespoons or 2.7 ounces. Ice cream scoops can vary pretty widely, but are generally somewhere around 4 tablespoons. If they weren’t done to your liking, you’d just want to bake them a bit longer.
SL says
These are perfect, I have made them multiple times now. Soft, great pumpkin flavor. You can even do without the white chocolate chips and they still deliver.
Karly says
So glad you enjoy them!
Christy says
Something is off with this recipe… either needs more flour, cook on higher temp, or cook way longer than 12 min. Most of the cookies came out raw in the middle..Good flavor though..
Karly says
Hi Christy! Did you use a small cookie scoop? If not, they’d need more time in the oven. Either way, it sounds like they probably needed a couple more minutes for you.
EDawgATL says
Just made these with my 10 year old, for a November Girl Scout bake sale. Of course, we had to test them first. Delicious!!!
Rosie Hinshaw says
I’ve been making these cookies for 10 years. The recipe I had called for chocolate chips but it just didn’t sound good. So I used white chocolate chips. And they’ve been a hit ever since. I’ve also used butterscotch chips and they too are delicious.
Dianna Wright says
does yours have oatmeal in them? i had one and lost it with oatmeal chocolate chips spices and a lot more and they were so good
Becca says
Can these be frozen once baked?
Karly says
I haven’t tried it, but I imagine they’d freeze like any other cookie. 🙂
Rebecca says
Can you refrigerate the dough and use the next day? I was asking as I wanted to bake the morning of bringing them to my daughters school for the staff. I wanted them nice and warm. Thanks!
Karly says
Yep, that should work just fine!
Marsha says
I LOVE pumpkin cookies! Can’t beat adding white chocolate chips!
Mike from Chili Pepper Madness says
It’s finally pumpkin time! I love all the white chocolate in these. Making them again VERY SOON!
Renee Norris says
Is the recipe for high altitude
Karly says
No, it wasn’t created with high altitude in mind. I don’t have experience baking at higher altitudes.
J says
Bring on the pumpkin recipes full force Karly! I bake with it all year long and love it!
Kelly | Foodtasia says
These look heavenly! I love white chocolate with the pumpkin!
Becki says
MMM…I love everything pumpkin, too. White chocolate goes so well with Pumpkin and makes for some very pretty cookies!
SaraLily says
Oooooo going there now as these look SCRUMPTIOUS! =D