Soft and chewy pumpkin cookies with warm spices and creamy white chocolate chips—these Pumpkin White Chocolate Chip Cookies are the perfect treat for cozy fall days or holiday baking. They bring together the comforting flavors of pumpkin and warm spices, paired with the indulgent sweetness of white chocolate chips, making them irresistible.
Why You’ll Love This Recipe
The combination of pumpkin and warm spices delivers a burst of seasonal flavor in every bite.
White chocolate chips add a creamy, sweet contrast to the spiced pumpkin base.
Perfect for fall gatherings, holiday cookie swaps, or a cozy night in.
Easy to make and comes together in under 30 minutes.
Stores well, so you can enjoy them throughout the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1/2 cup brown sugar, packed
1/3 cup pumpkin puree (not pumpkin pie filling)
1 tsp vanilla extract
1 3/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1 cup white chocolate chips
Directions
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
Add the pumpkin puree, egg, and vanilla extract, mixing until fully combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
Gradually mix the dry ingredients into the wet ingredients until just combined. Avoid overmixing.
Gently fold in the white chocolate chips.
Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft.
Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Servings and Timing
Servings: 24 cookies
Prep Time: 15 minutes
Baking Time: 12 minutes
Total Time: 27 minutes
Calories per serving: 145 kcal
Variations
Dark Chocolate Twist: Swap the white chocolate chips for dark chocolate chips for a richer flavor.
Nutty Addition: Add 1/2 cup of chopped pecans or walnuts for extra texture and flavor.
Gluten-Free Version: Use a 1:1 gluten-free all-purpose flour blend in place of regular flour.
Spiced Up: Increase the cinnamon to 2 teaspoons and add a pinch of cloves for a spicier cookie.
Drizzle: Drizzle melted white chocolate over the cooled cookies for an extra decorative touch.
Storage/Reheating
Storage: Store the cookies in an airtight container at room temperature for up to 5 days.
Freezing: Place baked cookies in a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.
Reheating: If you like warm cookies, microwave them for 10-15 seconds to bring back that freshly baked taste.
Related Recipes:
FAQs
How do I keep the cookies soft?
Using pumpkin puree and not overbaking the cookies ensures they stay soft and chewy. Be sure to store them in an airtight container.
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling contains added sugar and spices, which can affect the texture and flavor of the cookies.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 24 hours. Let it sit at room temperature for 10-15 minutes before scooping and baking.
Why did my cookies turn out cakey?
Overmixing the dough or adding too much flour can make the cookies cakey. Be sure to measure accurately and mix just until combined.
Can I use other types of chocolate chips?
Absolutely! Dark chocolate, milk chocolate, or even butterscotch chips can be used for a different flavor profile.
Conclusion
These Pumpkin White Chocolate Chip Cookies are a delightful way to embrace the cozy flavors of fall. Whether you’re baking them for a special occasion or as a simple weeknight treat, they’re sure to be a hit. Their soft texture, warm spices, and sweet white chocolate chips make them a must-try recipe for the season. Enjoy them with a warm cup of tea or coffee, and savor the taste of autumn.
📖 Recipe:
Print
Pumpkin White Chocolate Chip Cookies
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft, chewy, and packed with fall flavor, these Pumpkin White Chocolate Chip Cookies combine spiced pumpkin goodness with creamy white chocolate for an irresistible seasonal treat. Perfect for fall gatherings, holiday baking, or cozy nights in, these cookies are easy to make and absolutely delicious.
Ingredients
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup pumpkin puree (not pumpkin pie filling)
1 large egg
1 tsp vanilla extract
1 3/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1 cup white chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and prepare baking sheets with parchment paper or silicone mats.
- Cream butter, granulated sugar, and brown sugar until fluffy.
- Mix in pumpkin puree, egg, and vanilla until combined.
- In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Gradually fold dry ingredients into wet ingredients until just combined.
- Stir in white chocolate chips.
- Drop tablespoon-sized scoops of dough onto baking sheets, spaced 2 inches apart.
- Bake for 10-12 minutes, until edges set and centers remain soft.
- Cool cookies on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use pure pumpkin puree for best results.
For a spicier flavor, add a pinch of cloves or increase cinnamon to 2 teaspoons.
Avoid overmixing the dough to maintain soft, chewy cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 145 kcal
