Enjoy all the flavors of Fall with this incredible Pumpkin White Chocolate Chip Cookies recipe! Made with real pumpkin, warm spices, and white chocolate chips, these perfectly soft and chewy pumpkin cookies are sure to become a new family favorite!
If you love pumpkin, you’re about the fall in love with these white chocolate pumpkin cookies! Not only are they incredibly easy to make, but they are one of my ALL TIME favorite cookies! Soft, chewy, and studded with white chocolate chips throughout, these cookies literally melt in your mouth and can be enjoyed any time of the day!
What You’ll Love about these Pumpkin White Chocolate Chip Cookies
Yes, everyone on the internet always says their cookies are “the best“, so why are these any different, right?! Well, here are just a few reasons why I can attest to them being #1.
Fall flavors in every bite– pumpkin spice flavor is the face of Fall and these cookies scream that with each every bite. Warm spice throughout and classic pumpkin cookie.
Soft and Chewy– my favorite cookies are ones that are soft, chewy, and stay that way even after setting up. These cookies have the best texture and turn out perfect every time!
Easily enjoyed any time of the day– whether you choose to have a few with your morning cup of coffee, enjoy some as a mid-day snack, or as an evening dessert, these satisfy any sweet tooth craving!
Kid and Family Approved– all three of my kids and hubby gave this recipe two thumbs up and it has quickly become one I make often (I am a year round pumpkin fan).
Here is a quick overview of the ingredients you will need.
Butter– make sure you allow the butter to soften so you can combine it easily into the rest of the ingredients. I always use unsalted butter and add salt to the recipes, but if you choose to use salted butter, simply omit 1/4 tsp. of the salt added.
Brown Sugar– light brown sugar is best for these cookies, but dark brown sugar works too. This adds sweetness and also helps give the cookies their chewy texture.
Granulated Sugar– this white sugar adds most of the overall sweetness and pairs perfectly with the brown sugar.
Egg– you’ll need one large egg at room temperature.
Vanilla Extract– try to always use real, pure vanilla extract versus imitation for full flavor.
Pumpkin Puree– I use Libby’s canned pumpkin, but store brands work great too. Make sure you stick to pumpkin puree and not pumpkin pie filling.
Flour– all purpose flour is best for these white chocolate chip pumpkin cookies.
Salt/ Baking Soda– ensure freshness by changing your baking soda out every 6 months. These ingredients combine to give the cookies their rise and contribute to the texture.
Cinnamon/ Pumpkin Pie Spice– the stars of the show! After-all, you can’t have Fall without these two spices, right?!
White Chocolate Chips– if you don’t like white chocolate chips, semi-sweet or milk chocolate chips work great too. If you’re lucky enough to find cinnamon chips, buy every bag they have because that is a rare find and you can use them in this cookie recipe as well as Snickerdoodle recipes!
How to make Pumpkin Cookies with White Chocolate Chips
Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper or use a silicone mat.
In a large mixing bowl, cream the softened butter slightly. Add in the brown sugar, white sugar, egg, vanilla extract, and pumpkin puree. Mix until just combined. Set aside.
In a medium mixing bowl, whisk together the flour, salt, baking soda, cinnamon, and pumpkin pie spice.
Slowly add the dry ingredients mixture to the wet ingredients mixture stirring as you go until all is just combined.
Fold in the chocolate chips.
Place mixing bowl in the refrigerator for a chill time of about 30 minutes.
Once chilled, use a medium cookie scoop and scoop the dough evenly into cookie dough balls and place onto a prepared baking sheet.
Bake cookies in preheated oven to about 11-15 minutes, or until slightly golden brown.
Remove trays from oven and allow to cool slightly before moving to a cooling rack. Enjoy!
Once fully cooled, place cookies into an airtight container and store at room temperature up to 4 days. They should last a few days longer if you keep them stored in the refrigerator.
To freeze, place cooled cookies into a freezer safe container or bag in the freezer up to 3 months. Let them thaw overnight in the fridge before serving!
Get updates delivered to you daily. Free and customizable.
It’s essential to note our commitment to transparency:
Our Terms of Use acknowledge that our services may not always be error-free, and our Community Standards emphasize our discretion in enforcing policies. As a platform hosting over 100,000 pieces of content published daily, we cannot pre-vet content, but we strive to foster a dynamic environment for free expression and robust discourse through safety guardrails of human and AI moderation.
Local News
