Sweet, soft, spiced cookies with melty white chocolate in every bite.
Hey There!
If you love soft, chewy cookies with a cozy fall vibe, you’re gonna fall hard for these Pumpkin White Chocolate Chip Cookies.
They’ve got the perfect mix of warm spices, real pumpkin, and creamy white chocolate chips.
Every bite tastes like fall wrapped in a cookie. I make these every year when pumpkin season kicks off, and they disappear fast from the cookie jar.
🍪 Why I Love This Recipe
There’s just something special about pumpkin and white chocolate together. It’s sweet, warm, and a little unexpected.
- Super soft and chewy texture
- White chocolate adds a creamy bite
- No chilling needed — just mix and bake
- Makes your kitchen smell like a bakery
- Perfect for fall or anytime you need a little comfort food
🍂 Makes: 24 cookies
🕒 Total Time: 30 minutes
(prep: 10 minutes | bake: 10–12 minutes | cool: 10 minutes)
🧠 Why This Recipe Works (Quick Science)
- Pumpkin puree adds moisture and tenderness but can also make cookies cakey — so we reduce the egg to balance it out.
- Brown sugar brings depth and helps keep them soft.
- Spices (like cinnamon and nutmeg) enhance the pumpkin flavor.
- White chocolate chips give creamy sweetness and balance the spice.
🛒 What You’ll Need
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/3 cup pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
- 1 egg yolk
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 3/4 cup white chocolate chips
👩🍳 Pro Tips
- Don’t skip the egg yolk! It gives chew without making the cookies cakey.
- Use pumpkin puree, not pie filling — they’re not the same.
- Measure flour correctly – spoon it into the cup, then level it off.
- Let them cool on the tray before moving — they firm up as they sit.
- Use parchment paper – prevents sticking and helps with even baking.
🧰 Tools You’ll Need
- Large mixing bowl
- Electric hand mixer or whisk
- Rubber spatula
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cooling rack
🔄 Substitutions & Variations
- Swap white chocolate for semi-sweet chocolate or butterscotch chips
- Add 1/2 cup chopped pecans for a nutty crunch
- Use pumpkin pie spice instead of individual spices (use 1 1/2 tsp total)
⏳ Make Ahead Tips
- Dough can be made 1 day ahead and chilled. Let it sit 20 mins at room temp before scooping.
- Cookies freeze well — just cool completely and store in zip-top bags for up to 2 months.
👨🍳 Instructions
Step 1: Mix Wet Ingredients
In a large bowl, combine:
- 1/2 cup melted butter
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/3 cup pumpkin puree
- 1 egg yolk
- 1 tsp vanilla extract
Beat together until smooth and slightly creamy.
Step 2: Add Dry Ingredients
Add to the bowl:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
Stir until just combined. Don’t overmix.
Step 3: Fold in White Chocolate Chips
Gently fold in:
- 3/4 cup white chocolate chips
Make sure they’re evenly spread throughout the dough.
Step 4: Scoop and Bake
Scoop dough into 1.5-tbsp balls and place 2 inches apart on a parchment-lined baking sheet.
Bake at 350°F (175°C) for 10–12 minutes, until edges are set but centers still look soft.
Step 5: Cool and Enjoy
Let cookies cool on the tray for 5–10 minutes, then transfer to a wire rack.
🧊 Leftovers & Storage
- Store in an airtight container at room temp for up to 5 days.
- Freeze baked cookies in zip-top bags for up to 2 months.
- Warm in the microwave for 10 seconds for that fresh-out-the-oven taste.
⚠️ Common Mistakes
- Using pumpkin pie filling instead of puree – it’s too sweet and spiced.
- Overbaking – they should look a little underdone in the middle.
- Not measuring flour correctly – too much = cakey cookies.
- Skipping parchment paper – cookies may stick or spread unevenly.
🍁 What to Serve With
- A hot cup of chai or cinnamon coffee
- Vanilla ice cream for dessert sandwiches
- A tall glass of cold milk
- A cozy fall cheese board (yes, really!)
❓ FAQ
Q: Can I use canned pumpkin pie filling?
A: Nope, you need pure pumpkin puree only.
Q: Can I make these gluten-free?
A: Yes! Use a 1:1 gluten-free flour blend.
Q: Can I double the recipe?
A: Totally — it scales up great!
Q: My cookies are too cakey. What happened?
A: Likely too much flour or overmixing. Spoon and level your flour!
❤️ Final Thoughts
These cookies are soft, sweet, and packed with cozy fall flavor. They’re easy to make, even easier to eat, and just the thing to bake when you want something a little special. Try them out and let me know what you think — drop a comment or question below. I’d love to hear how they turn out for you!
Happy baking! 🍪🎃
