Pumpkin White Chocolate Chip Cookies
If there’s one cookie that feels like fall, it’s these Pumpkin White Chocolate Chip Cookies. They’re soft, chewy (not cakey), and full of warm spices that pair perfectly with the sweet white chocolate chips. If you’re into cozy fall baking without a ton of fuss, you’re going to love these cookies!
I don’t know about you, but once the weather cools down, I’m all about pumpkin everything. These cookies came about from one of those “what can I do with this can of pumpkin?” moments, and quite honestly, they ended up being one of my favorites. They’re so tender, a little chewy in the middle, and the melty white chocolate chips put them over the top.
Love baking with pumpkin? Check out my Pumpkin Spice Donuts with Chai Sugar, No Bake Pumpkin Cheesecake Bars, and Pumpkin Bread with Cream Cheese Frosting.
Why You’ll Love These Pumpkin White Chocolate Chip Cookies
- Cozy fall flavor- Cinnamon, nutmeg, ground ginger, cloves, allspice, and pumpkin make these cookies taste like everything we love about the season.
- Quick and easy- No need for special equipment or long waits. Everything comes together in one bowl, and a quick 20-30 minutes in the fridge is all the dough needs before baking.
- Loaded with white chocolate chips- Those creamy little chips melt into the cookies and balance out the spice perfectly.
- Soft and chewy- Pumpkin cookies can sometimes turn out more cake-like, but these stay soft in the middle with just the right amount of chew.
How To Make Homemade Pumpkin Spice
Why buy it when you can make your own? This quick mix comes together with spices you probably already have in your pantry, and you can adjust it to suit your taste.
- 3 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons ground nutmeg
- 1 1/2 teaspoons ground allspice
- 1 1/2 teaspoons ground cloves
Ingredient Notes and Substitutions
- Unsalted butter- Use room temperature butter so it creams properly. If using salted butter, reduce the added salt by about 1/4 teaspoon.
- Light brown sugar- Brown sugar keeps these cookies soft and chewy. You can use dark brown sugar for a stronger molasses flavor.
- Egg yolk- Make sure the yolk is at room temperature. Using only egg yolks makes the cookies softer and chewier. Yolks also add fat and moisture without the extra liquid from the whites, which can make the pumpkin cookies cakey.
- Honey- Use a mild honey like clover. Honey gives the cookies a denser, chewier texture.
- Vanilla- Pure vanilla extract gives the best flavor.
- Canned pumpkin- Use 100% pure pumpkin puree, not pumpkin pie filling. I like to use Libby’s canned pumpkin.
- All-purpose flour- Spoon and level your flour (don’t scoop directly from the bag) to avoid using too much, which can make the cookies dense.
- Baking soda and baking powder- Both are needed for the right lift and texture.
- Pumpkin pie spice- I make my own but you can also use store-bought if that’s easier.
- White chocolate chips- I use Ghirardelli white chocolate chips. You can also swap for dark chocolate or semi-sweet chips.
Step By Step Instructions
STEP 1: Blot the pumpkin purée. Spread the pumpkin puree in between a few layers of paper towels and gently press to remove excess moisture. You should end up with 1/4 cup of pumpkin puree that is very dry.
STEP 2: Combine dry ingredients. In a bowl, combine the flour, baking soda, baking powder, salt, and pumpkin spice.
STEP 3: Cream the butter and sugar. In a large bowl, cream together the butter and brown sugar using a handheld mixer or stand mixer on medium speed. Beat until the mixture is light and fluffy, about 2 to 3 minutes.
STEP 4: Add the liquids. Mix in the egg yolk, vanilla extract, and honey. Beat until everything is fully combined, then add the pumpkin puree.
STEP 5: Combine wet and dry ingredients. Add the flour mixture to the creamed butter mixture, mixing on low speed just until combined. Be careful not to overmix.
STEP 6: Add the white chocolate chips. Using a rubber spatula, fold in the white chocolate chips, making sure they’re evenly distributed throughout the dough.
STEP 7: Scoop. Using a 1 1/2-ounce ice cream scoop, scoop the dough onto a parchment lined baking sheet.
STEP 8: Cover and chill. Place a sheet of plastic wrap over the cookie dough and refrigerate for 20-30 minutes.
STEP 9: Bake. Preheat oven to 350℉. Once chilled, place 6 cookie dough balls onto a parchment lined baking sheet. Then, bake for 11-12 minutes, or until the edges are set but the centers still look slightly soft. They’ll finish setting as they cool.
STEP 10: Cool and finish. Remove the cookies from the oven and while they’re still warm, gently press a few extra white chocolate chips onto the tops. Then, transfer them to a wire rack to cool completely.
Tips For Success
- Blot the pumpkin- Canned pumpkin can be watery, which makes cookies cakey. Spread it on paper towels and blot gently to remove excess moisture before adding it to the dough. You should end up with about 1/4 cup of pumpkin puree that is very dry.
- Use a cookie scoop- I use a 1 1/2-ounce cookie scoop to portion the dough into even balls. This keeps the cookies uniform in size and helps them bake evenly.
- Bake one sheet at a time- For the most even baking, keep the oven temperature consistent and bake one sheet of cookies at a time on the center rack.
- Bakery-style finish- As soon as the cookies come out of the oven, gently press a few extra white chocolate chips on top. They’ll soften from the heat but hold their shape, giving you that picture-perfect, bakery look.
Frequently Asked Questions
I don’t recommend it for this recipe because fresh pumpkin puree has more moisture than canned, which can make the cookies too wet and change their overall texture. Stick with canned pumpkin for the best results.
Yes, blotting the pumpkin puree between paper towels is important to remove excess moisture. This prevents the cookie dough from becoming too wet and helps keep the cookies chewy instead of cakey.
I’ve included a recipe above. You can make your own blend with cinnamon, nutmeg, ground ginger, cloves, and allspice.
I use just brown sugar because it keeps the cookies moist and chewy, plus it adds a nice caramel flavor that goes really well with the pumpkin.
Pressing a few chips on warm cookies gives a beautiful-bakery-style finish and extra melty pockets of white chocolate. If you want your cookies to look like the ones in the picture, make sure to add a few extra chips on top.
Storing and Freezing
Once cooled, store the Pumpkin White Chocolate Chip Cookies in an airtight container for up to 4-5 days. For longer storage, freeze the cookies in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container for up to 2 months. Let them thaw at room temperature.
To freeze the unbaked cookie dough: Scoop the dough and place onto a parchment lined baking sheet. Then, freeze until solid. Transfer the cookie dough balls to a freezer bag and freeze for up to 3 months. Bake straight from frozen, just adding an extra minute or two to the baking time.
Did You Make This Recipe
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Pumpkin White Chocolate Chip Cookies
Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1 large egg yolk, room temperature
- 2 tsp honey
- 2 tsp vanilla extract
- 1/2 cup canned pumpkin puree, blotted with paper towels, you should end up with 1/4 cup of pumpkin puree after the moisture is removed.
- 1 3/4 cups all-purpose flour
- 2 tsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cups white chocolate chips, plus more for sprinkling on top after baking
Instructions
- Blot the pumpkin purée. Spread the pumpkin puree in between a few layers of paper towels and gently press to remove excess moisture. This helps keep the cookies from turning cakey. You should end up with 1/4 cup of pumpkin puree that is very dry.
- Combine dry ingredients. In a bowl, combine the flour, baking soda, baking powder, salt, and pumpkin spice.
- Cream the butter and sugar. In a large bowl, cream together the butter and brown sugar using a handheld mixer or stand mixer on medium speed. Beat until the mixture is light and fluffy, about 2 to 3 minutes.
- Add the liquids. Mix in the egg yolk, vanilla extract, and honey. Beat until everything is fully combined, then add the pumpkin puree.
- Combine wet and dry ingredients. Add the flour mixture to the creamed butter mixture, mixing on low speed just until combined. Be careful not to overmix.
- Add the white chocolate chips. Using a rubber spatula, fold in the white chocolate chips, making sure they're evenly distributed throughout the dough.
- Scoop. Using a 1 1/2-ounce ice cream scoop, scoop the dough onto a parchment lined baking sheet.
- Cover and chill. Place a sheet of plastic wrap over the cookie dough and refrigerate for 20-30 minutes.
- Bake. Preheat oven to 350℉. Once chilled, place 6 cookie dough balls onto a parchment lined baking sheet. Then, bake for 11-12 minutes, or until the edges are set but the centers still look slightly soft. They'll finish setting as they cool.
- Cool and finish. Remove the cookies from the oven and while they're still warm, gently press a few extra white chocolate chips onto the tops. Then, transfer them to a wire rack to cool completely.