Get ready to fall in love with these Pumpkin White Chocolate Chip Cookies! Perfectly soft and bursting with cozy autumn flavors, these cookies combine the warmth of pumpkin spice with the sweetness of white chocolate chips. Whether you’re a pumpkin fanatic or just looking for a new cookie recipe to try, these treats are sure to become a seasonal favorite.
Cookie recipes are easily some of my favorite! Be sure to try some other popular flavors like my famous chocolate chip cookies, pumpkin snickerdoodles, and oatmeal chocolate chip cookies!
Why You’ll Love These Pumpkin Cookies
- Unique Twist: The combination of pumpkin and white chocolate chips offers a sweet and unique twist on traditional chocolate chip cookies.
- Soft and Chewy: These cookies are irresistibly soft and chewy, making them a delightful treat for anyone who loves a tender cookie.
- Crowd-Pleaser: They’re a hit at gatherings, potlucks, or holiday parties, with a flavor that everyone will enjoy.
- Easy to Make: The recipe is simple and straightforward, making it great for bakers of all skill levels.
You know how I’m always on the hunt for the perfect fall treat? Well, I think I’ve found it with these white chocolate chip pumpkin cookies! I wasn’t sure how the combo of pumpkin and white chocolate would turn out, but trust me, it’s a match made in cookie heaven. The sweetness of the white chocolate perfectly balances the warm, spicy notes of the pumpkin, and the result is this ridiculously soft, chewy cookie that’s basically everything you want in a fall dessert.
I made a batch the other day, and they were such a hit with my family that they were gone in no time. Seriously, even the ‘not-so-into-pumpkin’ people couldn’t stop at just one. These cookies are super easy to whip up, and I guarantee they’ll become a new seasonal favorite in your house too. You’ve got to give them a try—your taste buds will thank you!
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Ingredients You Need
I do have a few tips for the ingredients you need for pumpkin and white chocolate chip cookies. The full list of ingredients can be found in the recipe card below.
- Baking Powder and Baking Soda: Double-check the expiration dates on your baking powder and baking soda. Fresh leavening agents ensure your cookies rise properly and have the perfect texture.
- Salt: Don’t skip the salt! It enhances the flavor of the cookies by balancing the sweetness and bringing out the spice notes.
- Pumpkin: Use pure pumpkin puree, not pumpkin pie filling. The puree provides the right moisture and flavor without any added spices or sugars that could throw off the recipe.
- Vanilla: Add the vanilla extract towards the end of mixing to preserve its full flavor. A good quality vanilla extract can really enhance the overall taste of the cookies.
- White Chocolate Chips: Gently fold the white chocolate chips into the dough. You can also reserve a few chips to press into the tops of the cookies before baking for a prettier presentation.
Substitutions and Variations
- Spices: If you don’t have individual spices called for in these pumpkin white chip cookies, you can use pumpkin pie spice. Use about 2 to 3 teaspoons to replace the ginger, cinnamon, and nutmeg.
- White Chocolate Chips: Swap white chocolate chips with dark chocolate, semi-sweet chocolate, or butterscotch chips for a different flavor profile.
Try out some of these fun variations for even more pumpkin fun!
- Add Nuts: Mix in a handful of chopped pecans, walnuts, or almonds for added crunch.
- Coconut Pumpkin Cookies: Stir in some shredded coconut for a tropical twist that adds flavor and texture.
- Dried Fruit: Incorporate dried cranberries or raisins into the dough for a sweet contrast to the rich white chocolate.
Pumpkin White Chocolate Chip Cookies
If you’re new to baking here’s a simplified version of the instructions to help you make these delicious cookies with ease.
- Preheat the Oven: Set your oven to 350°F and line two baking trays with parchment paper or silicone mats.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking powder, baking soda, and salt. Set this bowl aside.
- Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the butter and brown sugar on low speed for about 2 minutes, until the mixture is fluffy.
- Add Wet Ingredients: Stir in the egg, pumpkin puree, and vanilla extract until everything is well combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until everything is fully incorporated.
- Add White Chocolate Chips: Gently fold in the white chocolate chips until they’re evenly distributed throughout the dough.
- Scoop the Dough: Scoop about 2 tablespoons of dough for each cookie and place them on the prepared baking trays, leaving about an inch of space between each one.
- Bake: Bake the cookies for about 12 minutes, or until the bottoms are lightly browned.
- Cool and Enjoy: Let the cookies cool on the trays for a few minutes, then transfer them to a wire rack to cool completely. If you like, add more white chocolate chips on top while they’re still warm.
And there you have it—delicious pumpkin cookies white chocolate chips that are easy to make and perfect for sharing!
Tips for Success:
Use Room Temperature Ingredients: Ensure your butter and egg are at room temperature before starting. This helps them blend more easily, resulting in a smoother, more even dough.
Don’t Overmix the Dough: Once you’ve added the dry ingredients, mix until just combined. Overmixing can lead to tough cookies, so stop mixing as soon as the flour disappears into the dough.
Chill the Dough: For thicker, chewier cookies, consider chilling the dough for 30 minutes before baking. This prevents the cookies from spreading too much in the oven.
Don’t Skip the Parchment Paper: Lining your baking trays with parchment paper or silicone mats prevents the cookies from sticking and helps them bake evenly.
Scoop Consistently: Use a cookie scoop to ensure all your cookies are the same size. This ensures even baking, so all the cookies are done at the same time.
Storage Instructions
To keep your Pumpkin White Chocolate Chip Cookies fresh and chewy, store them in an airtight container at room temperature for up to 5 days.
For longer storage, you can freeze the cookies in a freezer-safe bag or container for up to 3 months. Simply thaw at room temperature when ready to enjoy. For extra softness, place a slice of bread in the container with the cookies to help retain moisture.
Recipe FAQs
The cookies are done when the edges are lightly browned, but the centers should still look slightly soft. They’ll continue to firm up as they cool on the baking tray.
Yes, you can use salted butter, but reduce the added salt in the recipe by half to avoid overly salty cookies.
Parchment paper or silicone mats prevent the cookies from sticking to the baking tray and help them bake evenly, making it easier to remove them after baking.
Store the cookies in an airtight container with a slice of bread. The bread will absorb moisture and keep the cookies soft for longer.
Yes, you can make the dough and refrigerate it for up to 3 days before baking. You can also freeze the dough balls and bake them straight from the freezer, adding a minute or two to the baking time.
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Ingredients
- 1½ cups all-purpose flour
- 2 teaspoons ground ginger
- 1½ teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter softened
- 2/3 cup brown sugar
- 1 large egg
- 3/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line two baking trays with parchment paper or silicone baking mats and set them aside.
- In a medium mixing bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking powder, baking soda, and salt. Set this bowl aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and brown sugar.
- Beat on low speed until the mixture is combined and fluffy, about two minutes.
- Add the egg, pumpkin puree, and vanilla extract to the butter-sugar mixture. Stir until everything is well combined.
- Gradually add the dry ingredients to the wet mixture and continue to mix until everything is well incorporated.
- Gently fold in the white chocolate chips until evenly distributed throughout the dough.
- Using a spoon or cookie scoop, scoop about 2 tablespoons of dough and place them on the lined baking trays, spacing them about 1 inch apart.
- Place the baking trays in the preheated oven and bake for about 12 minutes, or until the bottoms of the cookies are lightly browned.
- If desired, add more white chocolate chips on top of the warm cookies right after they come out of the oven.
- Let the cookies cool on the baking trays for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Pumpkin White Chocolate Chip Cookies!
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