Name: Pumpkin White Chocolate Chip Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon baking powder; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ¼ teaspoon ground cloves; ½ teaspoon salt; 1 cup unsalted butter, softened; ¾ cup brown sugar, packed; ½ cup granulated sugar; ¾ cup pumpkin purée (not pumpkin pie filling); 1 large egg; 2 teaspoons vanilla extract; 1 ½ cups white chocolate chips

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Let me introduce you to the coziness in cookie form: Pumpkin White Chocolate Chip Cookies. Picture everything you love about fall — warm spices, hints of pumpkin, and gooey, creamy white chocolate — all packed into a soft, cake-like cookie that melts in your mouth. These cookies deliver big comfort in a small package, with a tender crumb, delightful aroma, and just the right balance of sweetness and spice. Not only are they perfect for autumn, but they’re the kind of treat you’ll want to make year-round, sharing the joy (and heavenly smell) with everyone who walks through your kitchen door.

Pumpkin White Chocolate Chip Cookies Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for Pumpkin White Chocolate Chip Cookies are as straightforward as they are essential! Each one contributes something special — from the sweet creaminess of white chocolate to the unmistakable flair of autumn spices — ensuring every bite is irresistible.

Unsalted Butter: Brings richness and a tender crumb to the cookies — be sure it’s softened for easy creaming!
Brown Sugar: Adds warmth and moisture with its deep caramel notes, making each bite extra cozy.
Granulated Sugar: Balances the flavors and works with brown sugar for just the right amount of sweetness.
Pumpkin Purée (not pie filling): The heart of these cookies, lending color, moisture, and that irresistible pumpkin flavor.
Large Egg: Binds everything together and gives the cookies the perfect texture.
Vanilla Extract: A splash of vanilla enhances the pumpkin and spices, rounding out the flavor.
All-Purpose Flour: The backbone that holds all the cozy ingredients together.
Baking Soda: Ensures the cookies puff up just enough, giving them a soft, plush bite.
Baking Powder: Adds a little extra lift for cake-like softness.
Ground Cinnamon: No pumpkin cookie is complete without cinnamon’s classic warmth!
Ground Nutmeg: Just a whisper of spice that elevates the pumpkin flavor to new levels.
Ground Cloves: A little goes a long way in deepening the spice profile.
Salt: Makes all the sweet and spicy elements pop by keeping flavors balanced.
White Chocolate Chips: The creamy, melt-in-your-mouth finish that transforms these cookies from good to unforgettable.

How to Make Pumpkin White Chocolate Chip Cookies

Step 1: Preheat and Prep

Set your oven to 350°F (175°C) and line a baking sheet with parchment paper. Taking a moment to prep your workspace and ingredients means you’ll flow smoothly from step to step, and nothing distracts from your baking fun.

Step 2: Cream Butter and Sugars

In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This step is key — it creates a soft dough that results in tender Pumpkin White Chocolate Chip Cookies every time. Take your time here, and don’t rush; a few extra minutes really make a difference.

Step 3: Add Wet Ingredients

Now, beat in the pumpkin purée, egg, and vanilla extract until everything is silky smooth and fully combined. The pumpkin brings a gorgeous orange color and subtle sweetness while the vanilla rounds off the flavor with a creamy undertone.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. This step ensures your leavening agents and spices are evenly distributed, so every bite bursts with perfectly balanced fall spices.

Step 5: Bring Together Wet and Dry

Gradually mix the dry ingredients into the wet mixture, stirring until just combined. Be gentle here — overmixing can make the cookies tough, while a soft touch keeps them cloud-like and tender.

Step 6: Add White Chocolate Chips

Fold in the white chocolate chips by hand, making sure they’re distributed evenly throughout the dough. Every cookie will get creamy bits of chocolate, which pair perfectly with the spiced pumpkin base.

Step 7: Scoop and Bake

Drop rounded tablespoons of dough onto your prepared baking sheet, leaving about 2 inches between each cookie (they do spread a little as they bake!). Pop them in the oven and bake for 10–12 minutes, or until the edges start to turn lightly golden and the centers are just set — they should look puffy and soft.

Step 8: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This patience is worth it! The cookies finish setting up and become perfectly soft and chewy — the hardest part is not eating them all at once.

How to Serve Pumpkin White Chocolate Chip Cookies

Garnishes

For an extra touch, try sprinkling your Pumpkin White Chocolate Chip Cookies with a light dusting of cinnamon sugar while they’re still warm, or tuck a few extra white chocolate chips into the tops before baking for that bakery-style look. A little drizzle of melted white chocolate over cooled cookies adds a festive flourish for parties or holiday gatherings.

Side Dishes

Pair these cookies with a frothy chai latte or a mug of spiced apple cider — the warm flavors are a match made in heaven. For a simpler option, serve with a tall glass of cold milk or a cup of freshly brewed coffee for that perfect, comforting contrast.

Creative Ways to Present

Think outside the cookie jar! Arrange your Pumpkin White Chocolate Chip Cookies on a pretty platter surrounded by autumn leaves, or package them up in clear treat bags tied with ribbon for a thoughtful homemade gift. For a fun twist, use them as the base of an ice cream sandwich (pumpkin spice ice cream, anyone?) at your next fall get-together.

Make Ahead and Storage

Storing Leftovers

Keep leftover Pumpkin White Chocolate Chip Cookies soft and fresh by storing them in an airtight container at room temperature. They’ll stay delicious for up to 5 days — though, honestly, they rarely last that long in my house!

Freezing

These cookies are fantastic for freezing. Once they’ve cooled completely, layer them between sheets of parchment in a freezer-safe container. They’ll keep their flavor and texture for up to three months, ready for whenever a cookie craving strikes.

Reheating

To enjoy that fresh-from-the-oven warmth, pop a cookie in the microwave for about 10–15 seconds. If you’re reheating from frozen, let them thaw at room temperature, then warm briefly — the white chocolate goes melty and the pumpkin spice aroma comes right back to life.

FAQs

Can I substitute pumpkin pie filling for pumpkin purée?

It’s best to use pure pumpkin purée, not pumpkin pie filling. Pie filling is already sweetened and spiced, which can throw off the balance of flavor and texture in your Pumpkin White Chocolate Chip Cookies.

Why are my cookies more cake-like than chewy?

Pumpkin adds extra moisture, naturally giving these cookies a softer, more cake-like texture. For a slightly chewier cookie, blot the pumpkin purée with paper towels beforehand to remove excess liquid.

Can I use different chocolate chips?

Absolutely! While white chocolate chips provide a sweet, creamy contrast to the pumpkin spice, feel free to swap in milk or dark chocolate chips for a twist that’s uniquely yours.

Can I make the dough ahead and refrigerate it?

Yes! Chilling the dough for even 30–60 minutes helps the flavors meld and makes scooping easier. You can also prepare the dough up to two days in advance and bake when you’re ready.

How do I prevent the cookies from spreading too much?

Make sure your butter isn’t overly soft or melty, and measure the flour carefully. If your dough feels very soft or sticky, chill it for 30 minutes before baking to help the cookies keep their shape.

Final Thoughts

Few things match the comfort and joy of a fresh batch of Pumpkin White Chocolate Chip Cookies. Whether you’re welcoming in the fall season, sharing with friends, or simply treating yourself, these cookies bring warmth and happiness every time. Give them a try — your kitchen (and your taste buds) will thank you!

Pumpkin White Chocolate Chip Cookies Recipe

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4.7 from 12 reviews

Author: admin
Total Time: 27 minutes
Yield: 30 cookies 1x
Diet: Vegetarian

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Description

Delight your taste buds with these Pumpkin White Chocolate Chip Cookies. A perfect blend of pumpkin spice and sweet white chocolate chips, these cookies are a must-have for the fall season.

Ingredients

Scale

Dry Ingredients:

2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt

Wet Ingredients:

1 cup unsalted butter, softened
¾ cup brown sugar, packed
½ cup granulated sugar
¾ cup pumpkin purée (not pumpkin pie filling)
1 large egg
2 teaspoons vanilla extract
1 ½ cups white chocolate chips

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Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream Ingredients: In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy. Beat in pumpkin purée, egg, and vanilla extract.
Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, spices, and salt. Gradually add to wet ingredients, mixing until just combined. Fold in white chocolate chips.
Bake: Drop rounded tablespoons of dough onto the baking sheet. Bake for 10–12 minutes until lightly golden. Cool on the sheet before transferring to a wire rack.