Pumpkin cookies bring comfort to a season where days grow shorter and evenings invite warmth. These pumpkin white chocolate chip cookies balance the earthiness of pumpkin with the creamy sweetness of white chocolate. You’ll learn how to make them soft, chewy, and rich in flavor, while also picking up tips to help you get bakery-style results in your own kitchen.
The recipe gives you confidence if you’re baking pumpkin cookies for the first time. With clear steps, approachable ingredients, and small adjustments, you’ll see why this version stands out from traditional chocolate chip cookies. Each batch feels like a little gift of fall.
Ingredients that Build Flavor in Pumpkin White Chocolate Chip Cookies
Pumpkin purée adds softness and subtle earthiness, while warm spices like cinnamon, nutmeg, and cloves create the cozy backdrop these cookies need. Brown sugar gives moisture and depth, while white chocolate chips offer creamy sweetness in every bite. A mix of baking powder and baking soda provides lift, keeping the texture light rather than heavy.
I’ve compared the use of fresh pumpkin purée and canned pumpkin in my own baking. Fresh purée gives a slightly more rustic flavor, but canned pumpkin delivers consistent texture and moisture. For cookies, I find canned pumpkin works best since it reduces guesswork and helps the dough hold together evenly.
You might enjoy adding a sprinkle of extra white chocolate chips on top before baking. This not only enhances the look but also gives each cookie a more bakery-style finish.
For another seasonal treat with pumpkin, you could try these pumpkin pie cookies.
How to Prepare the Cookie Dough
Butter and sugars create the foundation when creamed together, giving these cookies a soft bite with gentle sweetness. The pumpkin purée blends in smoothly with the egg and vanilla, making the dough naturally moist. Spices mix with the flour and leaveners before being added, which distributes flavor evenly throughout the batch.
Take care not to overmix once you combine wet and dry ingredients. Overmixing creates dense cookies rather than the soft and chewy texture you want. The dough should feel thick yet scoopable.
At this stage, fold in the white chocolate chips. Their sweetness balances the warm spice, and a few extras pressed on top give the cookies that classic bakery appearance.
Another autumn idea worth exploring are these pumpkin spice thumbprint cookies.
Baking Pumpkin White Chocolate Chip Cookies
An oven set at 350°F brings the cookies to life. Ten to twelve minutes usually achieves edges that are set while centers remain soft. Pulling the tray at this stage allows the cookies to finish setting as they cool. This method keeps them moist and prevents overbaking.
I like to let the cookies rest on the baking sheet for about five minutes before moving them to a rack. This step helps them firm up enough for easy transfer. The texture then settles into that tender chew that makes them memorable.
For a twist on texture, these pumpkin oatmeal cookies bring in oats for extra heartiness.
Serving and Storing These Cookies
Pumpkin white chocolate chip cookies taste wonderful alongside a mug of hot cocoa or spiced tea. Their sweetness pairs well with the earthy notes of pumpkin, making them a favorite on crisp afternoons. I sometimes set them on a platter with a small bowl of pumpkin dip for contrast.
Store cooled cookies in an airtight container at room temperature for four days. If you prefer to prepare ahead, freeze the baked cookies for up to two months. They thaw quickly and retain their texture well.
Another delightful option for pumpkin lovers are these pumpkin cheesecake cookies.
Why White Chocolate Works So Well with Pumpkin
Pumpkin’s earthiness and gentle spice can feel understated on their own. White chocolate introduces creamy sweetness that balances those flavors. The combination highlights the season without overwhelming your taste buds.
I’ve baked versions with dark chocolate as well, but I find white chocolate gives a softer finish and allows the spices to shine. This makes the cookies more versatile, pleasing a wider range of palates.
For those who prefer a lighter flavor, you might also enjoy these pumpkin sugar cookies.
A Cozy Treat to Share and Save
Pumpkin white chocolate chip cookies offer more than a seasonal snack. They carry the warmth of fall spices, the richness of white chocolate, and the soft texture that invites you to reach for another. I encourage you to save this recipe to your Pinterest board for later and share in the comments how your batch turned out. Your thoughts often inspire others to give the recipe a try.
Pumpkin White Chocolate Chip Cookies
These pumpkin white chocolate chip cookies are soft, chewy, and full of warm autumn spices. The creamy sweetness of white chocolate pairs perfectly with earthy pumpkin and fragrant cinnamon, nutmeg, and cloves. They make a cozy seasonal treat that’s great with coffee, tea, or a mug of hot cocoa.
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ½ cup unsalted butter, softened
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- ¾ cup pumpkin purée (not pumpkin pie filling)
- 1 large egg
- 2 tsp pure vanilla extract
- 1 ½ cups white chocolate chips (plus extra for topping)
Instructions
PREHEAT THE OVEN: Set the oven to 350°F (175°C) and line two baking sheets with parchment paper.
MIX DRY INGREDIENTS: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until evenly combined.
CREAM BUTTER AND SUGARS: In a large mixing bowl, beat the butter, brown sugar, and granulated sugar with a hand mixer or stand mixer on medium speed until light and fluffy, about 2 to 3 minutes.
ADD WET INGREDIENTS: Mix in the pumpkin purée, egg, and vanilla extract until fully incorporated. The batter may appear soft, which is expected.
COMBINE MIXTURES: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to keep the cookies tender.
FOLD IN CHIPS: Gently stir in 1 ½ cups of white chocolate chips until evenly distributed throughout the dough.
SCOOP AND SHAPE: Using a cookie scoop or tablespoon, portion rounded balls of dough onto the prepared baking sheets. Press a few extra white chocolate chips onto the tops for a bakery-style look.
BAKE: Place the baking sheets in the oven and bake for 10 to 12 minutes, or until the edges are set but the centers still look slightly soft.
COOL: Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
For best results, measure flour by spooning it into the measuring cup and leveling it off with a knife to avoid dense cookies. Store cooled cookies in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 190Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 20mgSodium 111mgCarbohydrates 29gFiber 1gSugar 18gProtein 2g
