Pumpkin White Chocolate Chip Cookies
Soft pumpkin white chocolate chip cookies with warming spices. Perfect for fall gatherings or everyday treats.
Pumpkin season always brings me back to the kitchen with ideas for cozy treats that make the house smell wonderful. I wanted to bake something that felt like fall but was still simple enough to enjoy any time of the year. These pumpkin white chocolate chip cookies struck the perfect balance between comforting spice and a touch of sweetness from the chocolate.
When I pulled the first batch out of the oven, my family could not wait to try them. The cookies were soft, chewy, and packed with pumpkin flavor, while the creamy white chocolate chips melted into every bite. My wife enjoyed them with her afternoon coffee, and the grandkids asked for seconds before I even had the chance to sit down.
I love recipes like this because they give you all the warm flavors of pumpkin pie in a form that is portable and easy to share. These cookies are great for school lunches, church gatherings, or just a plateful on the kitchen counter. They are festive without being fussy and taste even better the next day.
Questions You May Have About This Recipe
Do I need fresh pumpkin or canned?
Canned pumpkin puree works best for consistency and ease.
Can I use milk chocolate instead of white chocolate?
Yes, but white chocolate pairs beautifully with the pumpkin flavor.
Do these cookies spread a lot while baking?
No, they stay soft and slightly thick. For flatter cookies, press them down lightly before baking.
How should I store them?
Keep in an airtight container at room temperature for up to 4 days. They also freeze well for up to 2 months.
Can I add nuts or spices?
Yes, chopped pecans or walnuts are great additions, and a little extra cinnamon or nutmeg can deepen the flavor.
What You Need to Make Pumpkin White Chocolate Chip Cookies
2 1/4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup canned pumpkin puree
1 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter, softened
1 large egg
2 teaspoons vanilla extract
1 1/2 cups white chocolate chips
How to Make Pumpkin White Chocolate Chip Cookies
Preheat oven to 350°F. Line baking sheets with parchment paper.
In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, beat butter, granulated sugar, and brown sugar until creamy. Add pumpkin puree, egg, and vanilla. Mix well.
Gradually add dry ingredients to the wet mixture, stirring until combined. Fold in white chocolate chips.
Drop spoonfuls of dough onto prepared baking sheets.
Bake for 12 to 15 minutes, or until edges are set and centers are soft.
Let cool on baking sheets for 2 minutes before transferring to wire racks.
Tips
Chill the dough for 30 minutes if you want thicker cookies.
Use high quality white chocolate chips for the best flavor.
Add a sprinkle of sea salt on top before baking for contrast.
Double the recipe and freeze half the dough for baking later.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “Soft and chewy, perfect fall cookie. My book club loved them.” Linda S.
⭐️⭐️⭐️⭐️ “Great recipe. I added chopped pecans for crunch.” Paul R.
⭐️⭐️⭐️⭐️⭐️ “The white chocolate pairs so well with the pumpkin. These disappeared fast.” Mary J.
⭐️⭐️⭐️⭐️ “They were delicious, though mine came out a little puffy. Next time I’ll flatten them more.” Janet K.
⭐️⭐️⭐️⭐️⭐️ “Easy to make, smelled amazing while baking, and the grandkids asked me to save this recipe.” Diane P.
Printable Recipe
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Pumpkin White Chocolate Chip Cookies
Soft pumpkin cookies with warm spices and creamy white chocolate chips. Perfect for fall gatherings or everyday treats.
Ingredients
- 2 1/4 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup butter, softened
- 1 large egg
- 2 teaspoons vanilla extract
- 1 1/2 cups white chocolate chips
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat butter, granulated sugar, and brown sugar until creamy. Add pumpkin puree, egg, and vanilla. Mix well.
- Gradually add dry ingredients to the wet mixture, stirring until combined. Fold in white chocolate chips.
- Drop spoonfuls of dough onto prepared baking sheets.
- Bake for 12 to 15 minutes, or until edges are set and centers are soft.
- Let cool on baking sheets for 2 minutes before transferring to wire racks.
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