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!
👩🍳 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
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.
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
- 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.