Pumpkin White Chocolate Chip Cookies Recipe

Soft, tender, and irresistibly spiced, Pumpkin White Chocolate Chip Cookies are the fall-inspired treat you never knew you needed but will now crave all year long. With gooey white chocolate pockets nestled into a warmly spiced pumpkin cookie, every bite bursts with creamy sweetness and a cozy blend of cinnamon, nutmeg, and cloves. Whether you’re baking for a holiday gathering or just a night in with friends, these cookies are the perfect way to celebrate everything wonderful about autumn—and trust me, they never last long!

this Recipe

Ingredients You’ll Need

The beauty of Pumpkin White Chocolate Chip Cookies is how such simple ingredients come together to create something extraordinary. Each element adds its own magic, whether it’s the subtle tang of pumpkin or the meltiness of those white chocolate chips.

• Unsalted butter (1 cup, softened): Brings rich flavor and a perfectly tender texture to your cookies.
• Brown sugar (¾ cup, packed): Adds moisture and deep caramel notes that complement the pumpkin.
• Granulated sugar (½ cup): Keeps the cookies perfectly sweet and helps achieve those golden edges.
• Pumpkin purée (¾ cup, not pumpkin pie filling): Infuses every cookie with a beautiful orange hue and that signature fall flavor.
• Large egg (1): Helps bind everything together and gives a bit of lift.
• Vanilla extract (2 teaspoons): Rounds out the flavor with a warming, aromatic note.
• All-purpose flour (2 ½ cups): The sturdy base that keeps the cookies soft yet chewy.
• Baking soda (1 teaspoon): Reacts with the pumpkin to help the cookies rise just right.
• Baking powder (½ teaspoon): Gives an extra lift for a pillowy result.
• Ground cinnamon (1 teaspoon): That essential touch of sweet spice in every fall cookie.
• Ground nutmeg (½ teaspoon): Enhances the pumpkin with its nutty warmth.
• Ground cloves (¼ teaspoon): Adds depth and a subtly spicy undertone.
• Salt (½ teaspoon): Balances all those sweet, warm flavors perfectly.
• White chocolate chips (1 ½ cups): These melt into creamy pockets that pair beautifully with pumpkin spice.

How to Make Pumpkin White Chocolate Chip Cookies

Step 1: Prepare Your Oven and Baking Sheet

Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper; this prevents sticking and makes cleanup a breeze. Prepping everything now means you’ll move seamlessly from mixing to baking—no rushing required when it comes time to bake your Pumpkin White Chocolate Chip Cookies.

Step 2: Cream Together Butter and Sugars

In a large bowl, use a hand mixer or stand mixer to cream the softened butter, brown sugar, and granulated sugar until the mixture turns light and fluffy. This step is key for cookies that are soft inside but have those gorgeous golden edges—it helps incorporate air for a beautiful texture.

Step 3: Incorporate Pumpkin, Egg, and Vanilla

Add in the pumpkin purée, egg, and vanilla extract. Beat until fully combined. The dough will already smell like fall! Make sure to use pure pumpkin purée (not pie filling), as the latter has added spices and sugar that will throw off the cookie’s balance.

Step 4: Mix Dry Ingredients and Combine

In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. This simple step ensures the spices distribute evenly throughout your dough. Gradually add the dry ingredients to your pumpkin mixture, mixing just until everything is combined—overmixing can result in dense cookies.

Step 5: Fold in White Chocolate Chips

Now for the best part: gently fold in the white chocolate chips using a spatula. Make sure every scoop of dough gets plenty of white chocolate, which will melt into luscious, gooey pockets in your finished Pumpkin White Chocolate Chip Cookies.

Step 6: Scoop and Bake

Drop rounded tablespoons of dough onto your prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake in the center of your oven for 10–12 minutes, until the edges turn lightly golden and the centers are just set. These cookies stay nice and soft, so don’t overbake!

Step 7: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes—they’ll finish baking from the residual heat and firm up just enough to transfer. Move them to a wire rack to cool completely… or sneak one while it’s still warm and the chocolate is gloriously melty.

How to Serve Pumpkin White Chocolate Chip Cookies

Garnishes

Sprinkle your finished Pumpkin White Chocolate Chip Cookies with a light dusting of cinnamon sugar or an extra handful of white chocolate chips straight out of the oven for a beautiful, bakery-worthy touch. A little flaky sea salt also makes the flavors pop with a modern twist.

Side Dishes

Pair your cookies with a steaming mug of chai, spiced apple cider, or pumpkin spice latte for the ultimate fall afternoon. They also go wonderfully with a scoop of vanilla ice cream for a simple, irresistible dessert—especially if the cookies are still slightly warm.

Creative Ways to Present

Arrange your Pumpkin White Chocolate Chip Cookies on a rustic wooden board with mini pumpkins and cinnamon sticks for a festive party platter, or tuck them in a parchment-lined tin with a ribbon for a homemade gift. Stack them high with a drizzle of white chocolate or sandwich two together with pumpkin butter for an extra decadent treat.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cookies in an airtight container at room temperature. They’ll stay deliciously soft for up to 4 days, making them perfect for enjoying all week—or packing in a lunchbox for a sweet midday pick-me-up.

Freezing

Pumpkin White Chocolate Chip Cookies freeze beautifully. For best results, freeze individually on a baking sheet, then transfer to a zip-top bag so you can grab one (or more!) whenever the craving strikes. Frozen, they’ll keep for up to three months—just remember to label them so you don’t forget what treasure awaits inside!

Reheating

If you love that fresh-from-the-oven warmth, pop a cookie (or several!) in the microwave for 10–15 seconds. This will bring back the gooey white chocolate and that freshly-baked magic, making leftovers taste like they just came from the oven.

FAQs

Can I use pumpkin pie filling instead of pumpkin purée?

No, it’s best to use pure pumpkin purée for these Pumpkin White Chocolate Chip Cookies. Pumpkin pie filling contains extra sugar and spices, which can make your cookies too sweet and change the intended flavor balance of the recipe.

Why are my cookies cakey instead of chewy?

The pumpkin adds moisture, which can sometimes result in a more cake-like texture. For chewier cookies, try blotting your pumpkin purée with paper towels before adding—it removes excess liquid and gives you a softer, denser cookie.

Can I substitute dark chocolate chips?

Absolutely! While white chocolate highlights the spices in Pumpkin White Chocolate Chip Cookies, dark or even semisweet chocolate chips create a richer, bolder flavor. Feel free to experiment and find your favorite combination.

Are these cookies suitable for gifting?

They’re perfect for gifting! Pumpkin White Chocolate Chip Cookies stay fresh and soft for several days, making them ideal for holiday cookie tins, teacher gifts, or sharing with neighbors.

Can I make the dough ahead of time?

Yes, you can prepare the cookie dough in advance and refrigerate it (covered) for up to 24 hours. This not only saves time but also deepens the flavors, resulting in even tastier cookies when you’re ready to bake.

Final Thoughts

If you’re looking for a show-stopping fall cookie that everyone will swoon over, Pumpkin White Chocolate Chip Cookies are your new go-to recipe. Their cozy flavor, chewy-soft texture, and bursts of creamy chocolate are an instant hit whether you’re baking for yourself or sharing with friends. Give them a try—you might just find your next baking tradition!

Print