Pumpkin White Chocolate Chip Cookies Recipe
If the words “soft, spiced, and melt-in-your-mouth” send your dessert-loving heart aflutter, let me introduce you to Pumpkin White Chocolate Chip Cookies. These cookies take everything you adore about classic fall flavors—think pumpkin, cinnamon, and nutmeg—and give them a dreamy upgrade with creamy white chocolate chips. The result is a batch of cookies that are impossibly tender, sweetly fragrant, and downright irresistible. Whether you’re baking for a cozy night in, a festive gathering, or simply to treat yourself, this recipe is the perfect excuse to embrace pumpkin season any time of year.
Ingredients You’ll Need
The beauty of these Pumpkin White Chocolate Chip Cookies is how approachable the ingredient list is—no fancy flours or obscure spices here. Each element plays a crucial role in building those signature flavors and textures, from the warmth of cinnamon to the creamy richness of white chocolate.
- All-purpose flour: The backbone of the cookie, providing the perfect tender crumb.
- Baking powder: Helps the cookies rise and stay soft without becoming cakey.
- Baking soda: Balances the acidity of the pumpkin and ensures a light texture.
- Salt: Just enough to enhance sweetness and intensify the spices.
- Ground cinnamon: Essential for that classic pumpkin spice aroma and taste.
- Ground nutmeg: Lends subtle warmth and complexity to each bite.
- Ground ginger: Adds a gentle zing that brightens the cookie’s flavor profile.
- Unsalted butter (softened): Gives a rich, buttery base—be sure it’s softened for easy creaming.
- Granulated sugar: Contributes sweetness and a touch of crispness.
- Light brown sugar (packed): Adds depth and moisture thanks to its hint of molasses.
- Canned pumpkin purée (not pumpkin pie filling): The star of the show—pure pumpkin gives moisture and gorgeous color.
- Large egg: Binds everything together for a cohesive, tender dough.
- Vanilla extract: Rounds out flavors with fragrant sweetness.
- White chocolate chips: Creamy, sweet bursts that pair perfectly with spiced pumpkin.
How to Make Pumpkin White Chocolate Chip Cookies
Step 1: Whisk the Dry Ingredients
Start by combining the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a medium bowl. Whisking ensures all those spices are distributed evenly—so every cookie gets its fair share of warmth and flavor. This quick step makes a big difference in the final bake, setting the stage for a perfectly spiced cookie.
Step 2: Cream Butter and Sugars
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This usually takes about two to three minutes. Creaming properly incorporates air, giving your Pumpkin White Chocolate Chip Cookies that soft, delicate texture. Don’t rush it—this is where the magic begins!
Step 3: Add Pumpkin, Egg, and Vanilla
Mix in the pumpkin purée, egg, and vanilla extract until the batter is smooth and well combined. If you want a slightly firmer cookie, you can blot the pumpkin with paper towels to remove extra moisture. This step infuses the cookie dough with vibrant color and cozy autumn flavor.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry flour mixture to the wet ingredients, stirring gently until just combined. Take care not to overmix—this keeps your cookies tender rather than tough. You’ll notice the dough is soft and fragrant, hinting at all the deliciousness to come.
Step 5: Fold in White Chocolate Chips
Now for the best part: fold in the white chocolate chips until they’re evenly distributed throughout the dough. Every scoop should have a generous amount of creamy chips, making each bite of the Pumpkin White Chocolate Chip Cookies a sweet surprise.
Step 6: Shape and Bake
Drop rounded tablespoons of dough onto parchment-lined baking sheets, spacing them about two inches apart. Gently flatten each mound with the back of a spoon or your fingers—these cookies don’t spread much in the oven. Bake at 350°F (175°C) for 10 to 12 minutes, until the edges are lightly golden and the centers are just set.
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheet for five minutes, then transfer them to a wire rack to cool completely. This patience pays off with cookies that hold together beautifully and deliver the ultimate tender bite.
How to Serve Pumpkin White Chocolate Chip Cookies
Garnishes
For a little extra flair, sprinkle the warm cookies with a pinch of cinnamon sugar or top them with a handful of chopped toasted pecans. If you really want to wow, drizzle a bit of melted white chocolate over the cooled cookies for a bakery-style finish.
Side Dishes
Pair your Pumpkin White Chocolate Chip Cookies with a steaming mug of chai latte, spiced apple cider, or your favorite coffee. For a dessert platter, serve them alongside vanilla ice cream, caramel sauce, or even a fruit salad with pears and apples to complement the spiced flavors.
Creative Ways to Present
Stack the cookies in a rustic tin for a thoughtful homemade gift, or arrange them on a pretty cake stand for a festive gathering. For a fun twist, sandwich a scoop of vanilla or cinnamon ice cream between two cookies for a dreamy autumnal ice cream sandwich.
Make Ahead and Storage
Storing Leftovers
These cookies stay wonderfully soft for several days when stored in an airtight container at room temperature. Keep them away from direct sunlight and heat, and they’ll be just as delightful on day three as they are fresh out of the oven.
Freezing
To freeze Pumpkin White Chocolate Chip Cookies, let them cool completely, then arrange in a single layer (or separate layers with parchment) in a freezer-safe container or bag. They’ll keep for up to three months—just thaw at room temperature when you’re ready for a treat.
Reheating
If you love a warm, gooey cookie, pop one or two in the microwave for 10–15 seconds. This brings back that fresh-from-the-oven experience and melts the white chocolate chips just enough for extra indulgence.
FAQs
Can I use fresh pumpkin instead of canned purée?
Absolutely! Just make sure your homemade pumpkin purée is smooth and well-drained to avoid excess moisture, which could make the cookies cakey. Canned is super convenient, but homemade brings a lovely, earthy flavor.
Can I substitute the white chocolate chips with another mix-in?
Yes! If you’re not a white chocolate fan, try milk or dark chocolate chips, or even butterscotch chips. Chopped pecans or walnuts are also fantastic for extra crunch and flavor.
How do I make these cookies gluten-free?
Swap the all-purpose flour for your favorite gluten-free blend—just ensure it contains xanthan gum or add a bit yourself for structure. The results are still soft, chewy, and every bit as delicious.
Why are my cookies so soft or cakey?
Pumpkin adds lots of moisture, so these cookies are naturally softer than standard chocolate chip cookies. For a firmer texture, blot some moisture from the pumpkin purée before mixing and be careful not to overbake.
Can I double the recipe for a crowd?
Definitely! This recipe scales beautifully—just make sure to mix thoroughly and rotate your baking sheets if you’re using more than one oven rack. Everyone will want seconds, so making extra is always a good idea.
Final Thoughts
There’s something truly magical about baking a batch of Pumpkin White Chocolate Chip Cookies, especially when you get to share them with friends and family. They’re easy enough for a weekday treat but special enough for any celebration. So grab your mixing bowl and let the cozy, sweet aromas fill your kitchen—you won’t regret it!
Print
Pumpkin White Chocolate Chip Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Pumpkin White Chocolate Chip Cookies are a delightful fall treat combining the warm spices of cinnamon, nutmeg, and ginger with sweet white chocolate chips. Soft, chewy, and bursting with pumpkin flavor, they make the perfect dessert for cozy autumn gatherings or an everyday indulgence.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 3/4 cup canned pumpkin purée (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1 1/2 cups white chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger, combining all the spices and leavening agents thoroughly.
- Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and light brown sugar together using a mixer or by hand until the mixture is light and creamy, about 2 to 3 minutes. This step aerates the batter, contributing to a soft texture.
- Add Wet Ingredients: Add the canned pumpkin purée, egg, and vanilla extract to the creamed mixture, mixing until smooth and fully incorporated for a uniform batter.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing, which can make cookies tough.
- Fold in White Chocolate Chips: Carefully fold the white chocolate chips into the dough ensuring even distribution without overworking the mix.
- Portion Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading. Slightly flatten each cookie dough ball with the back of a spoon or your fingers for an even bake.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the cookie edges are lightly golden and the centers are set but still soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, ensuring they hold their shape and texture.
Notes
- For firmer cookies, blot excess moisture from the pumpkin purée with paper towels before mixing to avoid overly soft dough.
- Add chopped pecans or walnuts for extra texture and a nutty flavor.
- These cookies stay soft and chewy for several days stored in an airtight container and also freeze well for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 13g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
