Pumpkin White Chocolate Chip Cookies Recipe

If you’re searching for the ultimate fall treat, look no further than these Pumpkin White Chocolate Chip Cookies. They’re impossibly soft, cozy with warm spices, and brimming with creamy white chocolate chips that play perfectly with the gentle sweetness of pumpkin. These cookies are the kind of autumn-inspired indulgence you’ll want to make on repeat, whether you’re hosting a cozy gathering or simply need a delicious pick-me-up with your coffee.

this Recipe

Ingredients You’ll Need

The beauty of Pumpkin White Chocolate Chip Cookies comes down to how a simple lineup of ingredients can turn into a magical, bakery-worthy treat. Every component pulls its weight, from lush pumpkin purée for unbeatable moistness, to aromatic spices and melty white chocolate—each bringing its own flair to the final bite.

• Unsalted butter: Softened to room temperature, this ensures your cookies have an ultra-creamy, rich base.
• Brown sugar: Adds deep, caramel-like sweetness and helps keep the cookies moist and chewy.
• Granulated sugar: Brings out the pumpkin’s sweetness and helps the cookies spread just right.
• Canned pumpkin purée: Use pure pumpkin, not pie filling, for maximum flavor and that signature orange hue.
• Large egg: Holds everything together and adds a touch of richness.
• Vanilla extract: Enhances all the warm flavors and really ties the spices together.
• All-purpose flour: Provides structure without weighing the cookies down, for that soft, tender crumb.
• Baking soda: Gives your cookies a little lift and helps with browning.
• Baking powder: Teams up with baking soda for perfect cookie rise.
• Salt: Just a pinch amplifies every sweet and spicy note.
• Ground cinnamon: Brings hallmark pumpkin spice coziness to each bite.
• Ground nutmeg: Adds subtle warmth and complexity—don’t skip it.
• Ground cloves: A little goes a long way for adding deep, spicy undertones.
• White chocolate chips: Sweet and creamy morsels that pair dreamily with pumpkin and spice.

How to Make Pumpkin White Chocolate Chip Cookies

Step 1: Prepare Your Baking Sheets and Preheat

Start by preheating your oven to 350°F—that way, it’s nice and hot just when you need it. Line your baking sheets with parchment paper. This simple step keeps your Pumpkin White Chocolate Chip Cookies from sticking and makes cleanup effortless.

Step 2: Cream Together the Butter and Sugars

In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy and smooth. This step isn’t just about combining ingredients; it creates that irresistible tender texture by incorporating a little air into the mix.

Step 3: Add Pumpkin, Egg, and Vanilla

Next, add the pumpkin purée, egg, and vanilla extract to your creamed mixture. Mix just until everything is beautifully combined. The pumpkin adds moisture and an unmistakable autumn flavor—your kitchen will already start to smell amazing.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This ensures all those spices are evenly distributed, so every bite of your Pumpkin White Chocolate Chip Cookies is flavorful.

Step 5: Mix Wet and Dry Ingredients

Gradually add the dry mixture to the wet ingredients, mixing just until the dough comes together. Avoid over-mixing to ensure your cookies stay soft and tender—just enough so no flour streaks remain.

Step 6: Fold in the White Chocolate Chips

Now for the best part: gently fold in the white chocolate chips. This step turns your dough into a festive, irresistible cookie batter dotted with creamy sweetness in every bite.

Step 7: Scoop and Bake

Use a tablespoon or cookie scoop to drop balls of dough onto your prepared baking sheets, leaving about 2 inches between each one. Bake for 10 to 12 minutes, until the edges are set and the tops look just slightly dry—don’t over-bake; the goal is soft, pillowy centers!

Step 8: Cool and Enjoy

Let your cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This gives them time to set up just right (and makes them easier to handle). Then, dive in while they’re still a little warm for the full Pumpkin White Chocolate Chip Cookies experience.

How to Serve Pumpkin White Chocolate Chip Cookies

Garnishes

For a finishing touch, sprinkle a few extra white chocolate chips on top right as the cookies come out of the oven, or add a pinch of cinnamon sugar before serving. It adds a little sparkle and makes them look straight out of a bakery window.

Side Dishes

Pumpkin White Chocolate Chip Cookies pair perfectly with a cup of cozy chai tea or hot cocoa. For a special dessert spread, set them alongside fresh fruit or a dollop of whipped cream—these extras balance out the sweetness and create an irresistible treat platter.

Creative Ways to Present

Stack cookies in a mason jar with a rustic ribbon for gifting, or serve on a platter surrounded by mini pumpkins and autumn leaves at your next gathering. For a playful twist, make cookie sandwiches with a thin layer of cream cheese frosting in between.

Make Ahead and Storage

Storing Leftovers

Keep any extra Pumpkin White Chocolate Chip Cookies in an airtight container at room temperature. They’ll stay soft and delicious for several days—if they last that long! This makes them ideal for both weekday lunches and late-night cravings.

Freezing

To freeze, arrange cooled cookies in a single layer on a baking sheet and place in the freezer until solid. Then, transfer to a freezer-safe bag or container. You can also freeze dough balls and bake straight from frozen—just add an extra minute or two to the baking time.

Reheating

Refresh cookies by warming them in the microwave for 10-15 seconds, or in a low oven for a few minutes. This brings back that melty, irresistible texture and makes the white chocolate chips just a little gooey again.

FAQs

Can I use fresh pumpkin instead of canned purée?

Absolutely! Just be sure to cook down your fresh pumpkin to remove excess moisture, and purée it until smooth. The flavor is even more vibrant, but make sure it’s not too watery so your cookies don’t turn out cakey.

Why are my cookies too cakey?

Pumpkin adds a lot of moisture, which can lead to extra fluffy, cake-like cookies if there’s too much liquid. Make sure to measure your pumpkin carefully and, if needed, pat it with a paper towel to remove any excess water before mixing it in.

How do I make my Pumpkin White Chocolate Chip Cookies chewier?

For a chewier texture, refrigerate your cookie dough for at least 30 minutes before baking. This helps the flavors meld and gives the cookies a denser, more traditional cookie bite.

Can I substitute dark or milk chocolate chips?

Go for it! Dark or milk chocolate chips bring a whole new dimension to the flavor. White chocolate keeps the cookies extra sweet and creamy, but any chocolate lover’s favorite chips will work beautifully.

Are these cookies good for gifting?

Definitely! Pumpkin White Chocolate Chip Cookies are festive, eye-catching, and hold up well in a box or tin. They make a thoughtful homemade treat for friends, teachers, or anyone who loves a sweet taste of autumn.

Final Thoughts

There’s just something magical about sharing a batch of Pumpkin White Chocolate Chip Cookies—the aroma, the softness, that hit of creamy chocolate. They’re the kind of bake that brings people together and sparks autumn joy. I hope you give them a try and make them your own new tradition!

Print