Pumpkin White Chocolate Chip Cookies

ByMadison Rae
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Why Make This Recipe

Pumpkin White Chocolate Chip Cookies are a delightful treat that perfectly blends the flavors of fall with the sweetness of white chocolate. They’re soft, chewy, and delicious, making them ideal for any gathering or cozy night in. With the rich flavor of pumpkin and the creamy goodness of white chocolate, these cookies are sure to please everyone who tries them. Plus, they are easy to make with simple ingredients, making them a great recipe for bakers of all levels.

How to Make Pumpkin White Chocolate Chip Cookies

Ingredients

  • ½ cup unsalted butter (1 stick, softened)
  • ½ cup packed light brown sugar
  • ½ cup granulated sugar
  • 6 tbsp pumpkin puree (¼ cup plus 2 tbsp)
  • 1 egg yolk
  • 1.5 cups all-purpose flour (180 g) (spooned and leveled)
  • ½ tsp cinnamon (or pumpkin pie spice)
  • 1 tsp vanilla extract
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt (decrease to ¼ tsp if using salted butter)
  • 1 cup white chocolate chips

Directions

  1. Using paper towels or a clean tea towel, wrap the pumpkin puree in a few layers of paper towels or a tea towel. Squeeze out excess liquid.
  2. In a mixing bowl, cream the softened butter, granulated sugar, and light brown sugar together for 2-3 minutes until fully combined. Make sure to scrape down the sides of the bowl as necessary.
  3. Mix in the vanilla extract, pumpkin puree, and the egg yolk until smooth.
  4. Add the flour, baking soda, baking powder, salt, and cinnamon to the mixture. Mix everything until just combined.
  5. Gently fold in the white chocolate chips until evenly distributed.
  6. Chill the cookie dough in the refrigerator for 30 minutes. For convenience, you can pre-scoop the cookie dough into 2-tablespoon balls before chilling if you like.
  7. While the dough is chilling, preheat your oven to 350 ℉ (175 ℃).
  8. Place the chilled dough balls onto a baking sheet lined with parchment paper or a silicone baking mat. Make sure to keep them 2-3 inches apart as the cookies will spread in the oven.
  9. Bake in the preheated oven for 9-12 minutes until the edges start to brown. Once baked, immediately tap the pan on the top of the oven to help the cookies settle down.
  10. Let the cookies cool on the baking tray for 5-10 minutes. Once they’ve started to firm up, move them to a cooling rack to finish cooling. Enjoy your cookies once they’re cool!

How to Serve Pumpkin White Chocolate Chip Cookies

Serve these cookies warm or at room temperature. They make a great dessert for fall meals, parties, or even just as a sweet snack during the day. Pair them with a warm cup of tea or coffee for a cozy treat.

How to Store Pumpkin White Chocolate Chip Cookies

Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh for longer, you can freeze them in a freezer-safe bag for up to three months. Just make sure to allow them to cool completely before freezing.

Tips to Make Pumpkin White Chocolate Chip Cookies

  • Be sure to squeeze out as much liquid from the pumpkin puree as possible to avoid soggy cookies.
  • Use room temperature butter for easier mixing.
  • Don’t overmix the dough after adding the flour; this will help keep the cookies soft.

Variation

For a twist, you can add a handful of chopped nuts like walnuts or pecans for extra crunch. You can also substitute the white chocolate chips with dark chocolate chips if you prefer a richer flavor.

FAQs

Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: It’s best to use pure pumpkin puree for this recipe. Pumpkin pie filling contains spices and sugar that can alter the taste and texture of the cookies.

Q: How can I make these cookies healthier?
A: You can substitute half of the all-purpose flour with whole wheat flour and use less sugar. You can also reduce the amount of white chocolate chips for fewer calories.

Q: Can I store the dough in the fridge before baking?
A: Yes, you can keep the cookie dough in the refrigerator for up to 2 days before baking. Just make sure to cover it tightly.

Print
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Pumpkin White Chocolate Chip Cookies

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 24 cookies 1x
  • Diet: Vegetarian
Print Recipe

Description

Delightful pumpkin cookies that blend fall flavors with sweet white chocolate. Soft, chewy, and perfect for any occasion.

Ingredients

Scale
  • ½ cup unsalted butter (1 stick, softened)
  • ½ cup packed light brown sugar
  • ½ cup granulated sugar
  • 6 tbsp pumpkin puree (¼ cup plus 2 tbsp)
  • 1 egg yolk
  • 1.5 cups all-purpose flour (180 g, spooned and leveled)
  • ½ tsp cinnamon (or pumpkin pie spice)
  • 1 tsp vanilla extract
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt (decrease to ¼ tsp if using salted butter)
  • 1 cup white chocolate chips

Instructions

  1. Wrap pumpkin puree in paper towels and squeeze out excess liquid.
  2. Cream softened butter, granulated sugar, and light brown sugar together for 2-3 minutes.
  3. Mix in vanilla extract, pumpkin puree, and egg yolk until smooth.
  4. Add flour, baking soda, baking powder, salt, and cinnamon; mix until just combined.
  5. Fold in white chocolate chips until evenly distributed.
  6. Chill the dough in the refrigerator for 30 minutes.
  7. Preheat oven to 350 ℉ (175 ℃).
  8. Place chilled dough balls on a baking sheet, keeping them 2-3 inches apart.
  9. Bake for 9-12 minutes until edges start to brown. Tap the pan to settle the cookies.
  10. Cool on the tray for 5-10 minutes before moving to a cooling rack.
  11. Enjoy your cookies once they’re cool!

Notes

Squeeze out as much liquid from pumpkin to avoid soggy cookies. Use room temperature butter for easier mixing. Don’t overmix the dough after adding flour.

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150
  • Sugar: 10g
  • Sodium: 150mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 15mg

Keywords: cookies, pumpkin, fall, dessert, white chocolate

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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