Soft and Chewy Pumpkin White Chocolate Chip Cookies
When the air turns crisp and pumpkins start lining every porch, there’s nothing cozier than baking a batch of pumpkin white chocolate chip cookies. They’re the kind of treat that fills your kitchen with that nostalgic aroma of fall—warm spices, buttery dough, and just enough sweetness to make you reach for another. The first time I made these, I remember thinking how the creamy white chocolate melted into the spiced pumpkin like a hug in cookie form. If you’ve been searching for that perfect fall dessert—chewy, flavorful, and simple—this recipe might just become your seasonal go-to.
Why These Cookies Are the Ultimate Fall Treat
You’ve probably had pumpkin cookies before, but these are in a league of their own. The mix of earthy pumpkin, brown sugar, and rich white chocolate creates a soft chewiness that’s hard to resist. It’s like combining your favorite pumpkin bread with the creaminess of a white chocolate blondie.
Unlike some pumpkin cookie recipes that can turn out too cakey, this version strikes the ideal balance. The secret? Using blotted pumpkin puree and just the right ratio of butter and sugar. When baked, the cookies spread slightly but stay thick in the center—giving you that melt-in-your-mouth texture with every bite.
It’s no wonder pumpkin white chocolate chip cookies have become a fall favorite in American kitchens. They’re perfect for cozy weekends, potlucks, or when you just want to treat yourself after a chilly day.
The Pumpkin Factor
Always reach for 100% pumpkin puree, not pumpkin pie filling. Pie filling already contains sugar and spices that can throw off your cookie’s flavor and texture. Blotting your puree with paper towels helps remove extra moisture, which prevents the dough from becoming too soft and ensures a perfectly chewy finish.
Ingredients You’ll Need (and Why They Matter)
Every ingredient in this recipe plays a role in flavor and texture. Here’s the exact mix for one batch (about 18 cookies):
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- ½ cup unsalted butter, softened
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- ½ cup pumpkin puree (blotted)
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 1 cup white chocolate chips
Why These Ingredients Work
Brown sugar brings that caramel-like sweetness and chewiness you love in a cookie, while granulated sugar helps them spread just enough. The egg yolk adds richness without making the dough too wet. And don’t underestimate the spices—pumpkin pie spice and cinnamon are what give these cookies their signature warmth.
If you like a little texture, toss in a handful of chopped pecans or walnuts. They add a subtle crunch that pairs beautifully with the creamy white chocolate.
Step-by-Step Preparation: How to Make Pumpkin White Chocolate Chip Cookies
Baking these cookies is as comforting as eating them. Here’s how you bring them to life.
Step 1: Prep Your Pumpkin
Measure your pumpkin puree, then blot it gently with paper towels. You’ll notice some liquid transferring—this quick trick keeps your cookies from turning cake-like.
Step 2: Combine Wet Ingredients
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add in the pumpkin puree, egg yolk, and vanilla extract, then mix until smooth.
Step 3: Mix Dry Ingredients
In another bowl, whisk together flour, baking soda, salt, cinnamon, and pumpkin pie spice. Slowly fold the dry ingredients into your wet mixture until a soft dough forms.
Step 4: Add White Chocolate Chips
Fold in the white chocolate chips until evenly distributed. For bakery-style looks, reserve a few to press on top of the dough balls before baking.
Step 5: Chill and Bake
Cover your dough and refrigerate it for about 30 minutes—this helps the cookies hold their shape. Preheat your oven to 350°F, line a baking sheet with parchment paper, and scoop tablespoon-sized portions onto the sheet. Bake for 10–12 minutes or until the edges are lightly golden.
Let the cookies cool on the sheet for five minutes before moving them to a rack. This rest time helps set their chewy centers.
Storage, Freezing & Make-Ahead Tips
Freshly baked cookies last about 4–5 days in an airtight container at room temperature. If you want them warm again, a quick 10-second spin in the microwave brings back their soft texture.
You can freeze both the baked cookies and the dough. Freeze dough balls on a tray, then transfer to a freezer-safe bag for up to two months. When ready to bake, place them straight into the oven and add a minute to your baking time. For baked cookies, wrap individually and thaw at room temperature when needed.
These cookies also make great holiday gifts—stack a few in a cellophane bag with a festive ribbon, and you’ve got a homemade treat that feels personal and thoughtful.
Dietary Variations: Vegan, Gluten-Free, Low-Calorie & Halal Options
No one should miss out on pumpkin white chocolate chip cookies, and with a few easy swaps, everyone can enjoy them.
Vegan Version
Use vegan butter or coconut oil instead of regular butter, and replace the egg yolk with a flax egg (1 tablespoon ground flaxseed mixed with 2½ tablespoons water). Opt for dairy-free white chocolate chips to keep it fully plant-based.
Gluten-Free Version
Choose a 1:1 gluten-free flour blend that includes xanthan gum for structure. Almond flour can work, too, but the texture will be slightly more delicate. Double-check that your white chocolate chips are gluten-free.
Low-Calorie or Reduced Sugar
Swap half the brown sugar for a natural sweetener like monk fruit or erythritol. You can also reduce the butter slightly and add a tablespoon of unsweetened applesauce for moisture.
Halal Adaptation
Most of the ingredients are naturally halal, but ensure your white chocolate chips and vanilla extract are certified alcohol-free and compliant with halal standards.
Each of these variations still gives you that classic fall flavor—sweet pumpkin spice with a creamy, melty finish—just adjusted to fit your dietary needs.
Variations & Mix-In Ideas to Customize
You can easily turn this base recipe into your own signature cookie. Try mixing in dried cranberries or crushed gingersnaps for a festive twist. Swapping white chocolate for milk or dark chocolate gives the cookies a richer edge that balances the pumpkin sweetness.
For an indulgent version, sandwich two cookies with cream cheese frosting for a “pumpkin cookie pie.” Or, make them into cookie bars by pressing the dough into a pan and baking for a few extra minutes. However you spin it, these cookies stay soft and full of cozy fall flavor.
Every time you pull a tray of pumpkin white chocolate chip cookies out of the oven, you’ll be reminded why fall baking feels so special. The sweet aroma, the soft centers, the hint of spice—it’s everything comforting about the season wrapped in one bite. Whether you make them for family gatherings, bake sales, or just a quiet night in, these cookies bring that unmistakable taste of autumn right into your kitchen.
FAQ
Why did my pumpkin cookies turn out cakey?
That usually happens when there’s too much moisture in the dough. Always blot your pumpkin puree with paper towels before adding it in. This helps you get those soft and chewy pumpkin white chocolate chip cookies instead of fluffy, cake-like ones.
Can I use pumpkin pie filling instead of pumpkin puree?
It’s best not to. Pumpkin pie filling already has added sugar and spices, which will throw off the flavor balance. Stick with 100% pumpkin puree for the perfect texture and authentic pumpkin flavor.
Can I freeze the cookie dough?
Yes! Scoop the dough into balls and freeze them on a tray first. Once solid, store them in a freezer bag for up to two months. You can bake them straight from frozen—just add a minute or two to the bake time.
How do I keep my cookies chewy after baking?
Store them in an airtight container with a small piece of bread inside. The bread helps retain moisture, keeping your pumpkin white chocolate chip cookies soft and chewy for days.
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pumpkin white chocolate chip cookies
- Total Time: 27 minutes
- Yield: 18 cookies 1x
Description
Soft and chewy pumpkin white chocolate chip cookies bursting with warm fall spices, creamy white chocolate chips, and rich pumpkin flavor. These cookies are easy to make, perfectly balanced in sweetness, and deliver that cozy autumn comfort in every bite.
Ingredients
1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon pumpkin pie spice
½ cup unsalted butter, softened
¾ cup packed brown sugar
¼ cup granulated sugar
½ cup pumpkin puree (blotted)
1 teaspoon vanilla extract
1 large egg yolk
1 cup white chocolate chips
Instructions
Blot pumpkin puree with paper towels to remove excess moisture.
Cream together butter, brown sugar, and granulated sugar until light and fluffy.
Add pumpkin puree, egg yolk, and vanilla extract, and mix until smooth.
In a separate bowl, whisk flour, baking soda, salt, cinnamon, and pumpkin pie spice.
Gradually fold the dry ingredients into the wet mixture until combined.
Stir in white chocolate chips, reserving a few for topping.
Chill dough for 30 minutes to prevent over-spreading.
Preheat oven to 350°F and line a baking sheet with parchment paper.
Scoop tablespoon-sized portions of dough onto the sheet.
Bake for 10–12 minutes until edges are lightly golden and centers are soft.
Cool cookies on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
For best texture, don’t skip blotting the pumpkin puree — it prevents cakey cookies.
Store cookies in an airtight container with a small piece of bread to maintain softness.
Freeze dough balls up to two months for quick, fresh baking anytime.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 15 g
- Sodium: 95 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
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