If you’re searching for the ultimate fall treat that’s soft, chewy, and absolutely bursting with cozy spice, look no further than these Pumpkin White Chocolate Chip Cookies. This recipe brings together the warmth of pumpkin and autumn spices with pockets of creamy, sweet white chocolate in every bite. They’re delightfully simple to make, and even easier to devour—perfect for bake sales, cozy afternoons, or any time you crave a taste of fall. Trust me, you’re going to want to make a double batch!

Pumpkin White Chocolate Chip Cookies Recipe - Recipe Image

Ingredients You’ll Need

What makes these cookies so irresistible is the perfect blend of humble pantry staples and a few magical touches. Each ingredient plays a role in creating the signature texture, flavor, and golden color that sets Pumpkin White Chocolate Chip Cookies apart from the crowd.

All-purpose flour: Provides the sturdy base that helps the cookies hold their shape while staying tender.
Baking soda: Gives the cookies just enough lift for a soft, puffy texture.
Baking powder: Adds a little extra rise, ensuring that classic bakery-style thickness.
Salt: Enhances the flavors and balances the sweetness.
Ground cinnamon: Infuses every bite with warm, cozy spice.
Ground nutmeg: Offers sweet, nutty undertones that play beautifully with pumpkin.
Ground cloves: Adds depth and a hint of earthiness to round out the spice mix.
Unsalted butter, softened: Ensures a rich, melt-in-your-mouth crumb and helps the cookies bake up perfectly tender.
Brown sugar, packed: Creates a chewy texture and brings rich, caramel-like notes.
Granulated sugar: Sweetens and helps with spread and structure.
Canned pumpkin purée: The star of the show, adding moisture, color, and that signature pumpkin flavor.
Large egg: Binds the dough together and adds richness.
Vanilla extract: Rounds out the flavors and adds classic cookie aroma.
White chocolate chips: Each chip melts into a creamy, sweet surprise that pairs perfectly with spiced pumpkin.

How to Make Pumpkin White Chocolate Chip Cookies

Step 1: Prep Your Oven and Baking Sheets

Begin by preheating your oven to 350°F. Line two baking sheets with parchment paper—this not only prevents sticking but also helps your Pumpkin White Chocolate Chip Cookies bake evenly and develop gorgeously golden bottoms.

Step 2: Combine the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This ensures all the spices and leaveners are perfectly distributed, so every cookie is packed with flavor and rises just right.

Step 3: Cream the Butter and Sugars

In a large bowl, beat the softened butter, brown sugar, and granulated sugar until the mixture is light and creamy. This step is crucial for creating a soft, chewy texture in your Pumpkin White Chocolate Chip Cookies, so don’t rush it—give it a good two to three minutes with an electric mixer if you have one!

Step 4: Add the Wet Ingredients

Mix in the pumpkin purée, egg, and vanilla extract until everything is silky smooth. For a chewier cookie, try blotting your pumpkin purée with paper towels to remove excess moisture—this little trick makes a big difference!

Step 5: Bring It All Together

Gradually stir the dry ingredients into the wet mixture, mixing just until combined. Overmixing can make cookies tough, so stop as soon as no streaks of flour remain. Gently fold in the white chocolate chips so they’re evenly distributed throughout the dough.

Step 6: Scoop and Bake

Use a cookie scoop or a rounded tablespoon to drop dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 12 to 14 minutes, or until the edges are lightly golden and the centers are just set. Don’t overbake—these cookies are best when soft!

Step 7: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This little rest helps them firm up, so you get the perfect soft-and-chewy bite every time.

How to Serve Pumpkin White Chocolate Chip Cookies

Garnishes

Dress up your Pumpkin White Chocolate Chip Cookies with a light dusting of powdered sugar, a drizzle of melted white chocolate, or even a sprinkle of extra cinnamon on top. These simple touches add a festive flair and make your cookies look even more irresistible on a holiday platter.

Side Dishes

Pair these cookies with a mug of spiced chai, a cup of creamy hot chocolate, or even a scoop of vanilla ice cream for a cozy dessert combo. Their warm spices and sweet white chocolate play beautifully with other autumn flavors, making them the perfect companion for afternoon tea or a fireside snack.

Creative Ways to Present

Stack a handful of Pumpkin White Chocolate Chip Cookies and tie them with twine for adorable edible gifts, or arrange them on a rustic wooden board alongside caramel-dipped apples and roasted nuts for a showstopping fall dessert display. You can even crumble them over yogurt parfaits for a crunchy, spiced topping!

Make Ahead and Storage

Storing Leftovers

Keep your cookies soft and fresh by storing them in an airtight container at room temperature. They’ll stay delicious for up to 5 days—just be sure to let them cool completely before sealing them up to prevent excess moisture.

Freezing

Pumpkin White Chocolate Chip Cookies freeze beautifully! Place cooled cookies in a single layer on a baking sheet to freeze, then transfer them to a zip-top bag or airtight container. They’ll keep for up to three months. You can also freeze the unbaked dough, portioned out, for warm cookies on demand.

Reheating

To bring cookies back to that just-baked warmth, pop them in a 300°F oven for 5 minutes or microwave one or two for about 10 seconds. This revives their soft texture and makes the white chocolate chips extra melty.

FAQs

Can I use fresh pumpkin instead of canned pumpkin purée?

Absolutely! Just be sure to cook and mash the pumpkin until smooth, then blot with paper towels to remove excess moisture. Your cookies will have a lovely, more pronounced pumpkin flavor.

Why are my Pumpkin White Chocolate Chip Cookies cakey instead of chewy?

Pumpkin naturally adds extra moisture, which can make cookies more cake-like. For a chewier result, blot the pumpkin purée before adding it to the dough and avoid overmixing once you add the flour.

Can I substitute the white chocolate chips with another type Dessert

Of course! While white chocolate pairs beautifully with the pumpkin spice, milk or dark chocolate chips are delicious alternatives. You could also try butterscotch chips for a fun twist.

Do I need to chill the dough before baking?

It’s not strictly necessary, but chilling the dough for 30 minutes can help the cookies hold their shape and develop even richer flavors. It’s a great option if you want slightly thicker cookies.

Are Pumpkin White Chocolate Chip Cookies suitable for gluten-free diets?

To make these cookies gluten-free, simply substitute your favorite 1-to-1 gluten-free baking flour for the all-purpose flour. Check that all other ingredients are certified gluten-free, and you’re good to go!

Final Thoughts

If you’re ready for a cookie that brings together all the best flavors of fall, these Pumpkin White Chocolate Chip Cookies are it. They’re easy, festive, and downright delicious. Give them a try—you might just discover your new favorite autumn treat!

Pumpkin White Chocolate Chip Cookies Recipe

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4.8 from 19 reviews

Author: admin
Total Time: 28 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

These Pumpkin White Chocolate Chip Cookies are a delightful fall treat combining the warm spices of pumpkin pie with the sweetness of creamy white chocolate chips. Soft, chewy, and perfectly spiced, they are ideal for cozy autumn gatherings or a comforting dessert any time of year.

Ingredients

Scale

Dry Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Wet Ingredients

3/4 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
3/4 cup canned pumpkin purée
1 large egg
2 teaspoons vanilla extract

Add-ins

1 1/2 cups white chocolate chips

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Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent the cookies from sticking and to ensure even baking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, and cloves. This creates the spiced base for the cookie dough.
Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter, brown sugar, and granulated sugar together until the mixture is creamy and well combined. This step is crucial for a tender but chewy texture.
Add Wet Ingredients: Incorporate the canned pumpkin purée, egg, and vanilla extract into the butter and sugar mixture. Mix until the ingredients are smoothly blended, avoiding overmixing.
Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Overmixing can lead to tougher cookies, so mix until no flour is visible.
Fold in White Chocolate Chips: Carefully fold in the white chocolate chips to evenly distribute them throughout the cookie dough without breaking them.
Shape Cookies: Using a cookie scoop or tablespoon, drop spoonfuls of dough onto the prepared baking sheets with about 2 inches of space between each, to allow spreading during baking.
Bake: Bake the cookies in the preheated oven for 12 to 14 minutes, or until the edges turn lightly golden and the centers are set but still soft.
Cool: Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. This helps them firm up and maintain their chewy texture.

Notes

Blot the canned pumpkin purée with paper towels before mixing to reduce excess moisture, which helps achieve chewier cookies.
Store cookies in an airtight container at room temperature for up to 5 days to retain freshness.
Cookies can be frozen for longer storage; thaw them at room temperature before serving.

Prep Time: 15 minutes
Cook Time: 13 minutes
Category: Dessert
Method: Baking
Cuisine: American