If you’re anything like me, once the leaves start turning and there’s a chill in the air, you start craving everything pumpkin. But not just any pumpkin treat, I’m talking about chewy, bakery-style pumpkin white chocolate chip cookies that make your house smell like a candle and taste like a hug. These cookies are soft, perfectly spiced, and dotted with creamy white chocolate chips. They’re easy to make, totally freezer-friendly, and loved by everyone who’s ever tried them.
Table of Contents
Table of Contents
A Cookie That Tastes Like a Fall Morning
A Nostalgic Bite
I still remember standing on a step stool in my grandma’s kitchen, sneaking bites of cookie dough when I thought she wasn’t looking. We’d bake every Saturday in October, pumpkin cookies were her thing. But it wasn’t until years later, running my little food truck “The Cozy Fork” in Asheville, that I added a twist: white chocolate chips. And just like that, they went from nostalgic to next-level.
At the fall farmers’ market, folks would line up for warm pumpkin white chocolate chip cookies. The combination of earthy pumpkin and sweet, creamy white chocolate? Absolute gold. I started handing them out at potlucks, holiday cookie swaps, even mailing them across the country to friends. They’ve become a signature in my kitchen, and now, hopefully, yours.
What Makes These Cookies Special
It’s not just the flavor, it’s the texture. These aren’t cakey or dry. They’re soft, chewy, and just the right amount of gooey in the center. A quick dough chill and the right flour-to-moisture ratio make all the difference. If you’ve made my pumpkin chocolate chip bars
or pumpkin cobbler
, you know I don’t mess around when it comes to fall desserts.
These cookies are beginner-friendly but feel like something you’d get at a bakery. Let’s get into it.
The Secret to Chewy Pumpkin White Chocolate Chip Cookies
Ingredients Matter
Start with real pumpkin purée, not pumpkin pie filling. That’s mistake number one for many bakers. You’ll only need 6 tablespoons, but the trick is to press it between paper towels to remove excess moisture. Trust me, too much liquid and you’re headed into cakey territory.
Here’s what you’ll need:
- Unsalted butter: Softened, not melted
- Brown & white sugar: The combo gives depth and chew
- Pumpkin puree: The star of the show
- Egg yolk: Just the yolk, for richness without extra moisture
- Flour & leaveners: Standard pantry staples
- Cinnamon: Or pumpkin pie spice, if that’s more your vibe
- White chocolate chips: Use good-quality chips for melt and flavor
I love sneaking in a sprinkle of sea salt on top before baking, it makes the sweet pop.
Mixing & Chilling the Dough
Don’t skip the chilling step. It only takes 30 minutes, but it helps the dough firm up so your cookies don’t spread into pancakes. Scoop them before chilling if you’re short on time.
Want perfectly even cookies? Use a cookie scoop or ice cream scoop. Pop them onto a parchment-lined sheet, and space them 2-3 inches apart.
While they’re chilling, crank up your oven to 350°F and get ready for some serious cookie magic.
Baking & Serving Tips
Timing Is Everything
Bake for 9–12 minutes, until the edges are just turning golden. The centers will look a little soft, that’s what you want. Pull them out, give the pan a gentle tap on the oven rack to settle them down, and let them cool right on the tray for a few minutes.
That tap? It gives you that gorgeous crackled top.
Once they’ve cooled slightly, transfer to a rack and try to wait at least 5 minutes before taste-testing. Or don’t. I won’t judge.
Storage and Freezing
These cookies stay fresh for up to 5 days in an airtight container, but good luck making them last that long. They also freeze beautifully—just stash the baked cookies in a freezer bag, or freeze the dough balls and bake straight from frozen (add 1-2 extra minutes to the bake time).
They’re a hit with kids and adults alike, and they pair beautifully with a cup of pumpkin spice coffee or cider
. And yes, they’re totally fair game for breakfast.
Customize Your Pumpkin Cookie Game
Mix-In Ideas
Want to play around? Swap the white chocolate chips for:
- Chopped pecans
- Butterscotch chips
- Dark chocolate chunks
- Cinnamon chips
- M&Ms (especially cute for Halloween or Thanksgiving)
They also make an adorable cookie sandwich if you smear a little cream cheese frosting in between. You can even crumble one into a pumpkin crisp
topping. You’re the boss of your cookie jar.
Make-Ahead Tips
If you’re baking for a party or the holidays, you can double the batch easily. I always scoop the dough, flash-freeze it on a tray, then transfer to a bag once frozen. That way I can pop 2 or 20 into the oven anytime.
Bonus: the smell of these cookies baking will have your guests hovering around the oven. Consider it your new party trick.
Conclusion: The Ultimate Fall Cookie, Anytime You Crave It
These pumpkin white chocolate chip cookies are everything you want in a fall dessert—cozy, flavorful, and easy to make. They’re a great way to use up leftover pumpkin purée and guaranteed to impress at bake sales, holiday tables, or lazy Sundays at home.
If you’ve made my pumpkin bread with cream cheese frosting
or best pumpkin streusel muffins
, you’ll adore these too. So grab a mixing bowl, pop on some music, and treat yourself. After all, life’s better with cookies.
Pumpkin White Chocolate Chip Cookies Recipe
- Total Time: 58 minutes
- Yield: 22 cookies 1x
- Diet: Vegetarian
Description
Soft, chewy pumpkin cookies packed with white chocolate chips. Easy, freezer-friendly, and perfect for fall.
Ingredients
- ½ cup unsalted butter (softened)
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- 6 tbsp pumpkin puree (drained)
- 1 egg yolk
- 1.5 cups all-purpose flour
- ½ tsp cinnamon or pumpkin pie spice
- 1 tsp vanilla extract
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt (¼ tsp if using salted butter)
- 1 cup white chocolate chips
Instructions
1. Blot pumpkin puree with paper towels to remove excess moisture.
2. Cream butter and both sugars for 2–3 minutes.
3. Mix in vanilla, pumpkin puree, and egg yolk.
4. Add flour, baking soda, baking powder, salt, and cinnamon. Mix just until combined.
5. Fold in white chocolate chips.
6. Chill dough 30 minutes.
7. Scoop dough onto parchment-lined sheet, 2 tbsp per cookie.
8. Bake at 350°F for 9–12 minutes until edges are golden.
9. Tap pan on oven rack to flatten cookies slightly.
10. Cool 5–10 minutes on tray, then transfer to rack.
Notes
- Chill dough for best texture.
- Tap baking sheet after baking for crinkle tops.
- Store up to 5 days or freeze up to 2 months.
- Swap white chocolate chips for dark, butterscotch, or cinnamon chips.
- Prep Time: 13 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 153
- Sugar: 14g
- Sodium: 121mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0.2g
- Carbohydrates: 21g
- Fiber: 0.4g
- Protein: 2g
- Cholesterol: 22mg
Keywords: Pumpkin White Chocolate Chip Cookies, fall cookies, pumpkin cookies, chewy cookies
FAQs About Pumpkin White Chocolate Chip Cookies
Can I freeze the cookie dough?
Yes! Scoop the dough into balls, freeze on a baking sheet, then store in a freezer bag. Bake from frozen, just add 1–2 minutes.
Why are my pumpkin cookies too cakey?
Too much moisture. Make sure to blot the pumpkin purée before mixing. Also, don’t add extra egg, just the yolk is enough.
Can I use fresh pumpkin instead of canned?
Absolutely, but it must be puréed and drained well. Homemade purée often holds more water, so blotting is even more important.
What makes these cookies chewy instead of cakey?
It’s the combination of butter, sugar ratios, and removing excess moisture from the pumpkin. Also, chilling the dough helps with texture.