Pumpkin white chocolate chip cookies are my favorite way to sneak fall into a weekday bake. They’re soft and chewy (not cakey!), filled with warm spice, and studded with melty white chocolate. This recipe nails that tricky pumpkin texture — I’ve tested it until every bite hits the perfect balance of cozy and crisp. Grab a spoon, some canned pumpkin, and twenty good minutes — you’re about to have your new favorite cookie.
Fall’s coziest cookie – perfectly spiced pumpkin, white chocolate
Ok, these pumpkin cookies are the best kind of cozy, with just the right hint of pumpkin spice and a soft, chewy texture that’s downright addictive. Crisp edges, chewy center, the scent of cinnamon everywhere. After a few rounds of “too puffy,” “too dry,” and “why is this a muffin?”, I finally landed on this version — simple, deeply spiced, and reliably perfect.
Here’s why it works: I use baking soda instead of baking powder (soda spreads, powder puffs — remember that one), blot the pumpkin to remove excess water, and chill the dough long enough to hold its shape. The result is everything you want from fall baking: tender, fragrant, and just indulgent enough.
Wondering what to do with leftover pumpkin puree? Make my pumpkin pie cookies, pumpkin bread, pumpkin pie dip, or pumpkin bundt cake.
Key ingredients and why they matter
To make this pumpkin white chocolate chip cookie, you’ll need brown sugar, granulated sugar, salted butter, pumpkin puree, vanilla extract, all-purpose flour, salt, pumpkin pie spice, baking soda, and white chocolate chips.
Full ingredient list and detailed instructions in the recipe card.
- Pumpkin purée: A little goes a long way and make sure it’s puree, not pie filling. Blotting it removes excess water so your cookies stay chewy, not cakey.
- Salted butter: Adds balance to the sweetness. Use room-temp butter, not melted. Melted butter + pumpkin = greasy dough.
- Brown + granulated Sugar: The combo gives caramel depth and that golden chewy edge.
- Pumpkin pie spice: Up the amount slightly for a true fall punch — or make your own with cinnamon, ginger, nutmeg, and clove.
- White chocolate chips: Use a cocoa butter–based brand so they melt evenly. For less sweetness, swap half for toasted pecans or dark chocolate.
- Baking soda: The secret to chewy texture and spread — stick with it. Baking powder makes pumpkin cookies puff like cake.
TIPS & TRICKS
Shruthi’s top tips
- Blot the pumpkin. This single step keeps your cookies chewy instead of fluffy. I just use a paper towel for a few minutes.
- If at all possible, chill for at least two hours; overnight gives the best flavor and texture.
- Flatten a bit, but not too much. A light press before baking gives a cookie, not a puffball.
- Use parchment paper. Silicone mats trap moisture and prevent browning.
- Pull when the edges just turn golden — they’ll set on the pan. Then, cool 5 minutes on sheet. That’s your “carryover bake” time for the perfect chew.
- Make ahead: Dough freezes beautifully for 3 months. Bake from frozen, adding 2 extra minutes
How to make pumpkin white chocolate chip cookies
- In a mixing bowl, cream together the butter, brown sugar, and granulated sugar for 2-3 minutes.
- Mix in blotted pumpkin purée and vanilla until fully combined.
- In a separate bowl, whisk flour, salt, pumpkin pie spice, and baking soda. Gently fold dry ingredients into wet until just combined.
- Finally, fold in white chocolate chips. If dough feels sticky, add 1 tablespoon of flour at a time until it holds shape. Cover and refrigerate for at least 2 hours, preferably overnight.
- Preheat oven to 375°F (190°C). Scoop dough into balls and place 2 inches apart on parchment-lined baking sheet. Flatten slightly with a glass.
- Bake for about 9 minutes, until the cookies are just set. Enjoy them warm for the ultimate soft and chewy fall treat!
How to serve pumpkin cookies
Serve these chewy pumpkin choco chip cookies as a dessert or afternoon snack, or add them to your dessert platter. It’s great with a glass of milk or a warm cup of coffee or tea. You can also top it with vanilla ice cream or whipped cream for extra indulgence.
Storage and reheating suggestions
You can store these pumpkin and white chocolate chip cookies in an airtight container at room temperature for a couple of days. When you’re ready to eat, you can eat them straight or pop them in the microwave for a few seconds!
To freeze the cookie dough, I suggest portioning the cookies into balls on a baking sheet. Flash freeze them in the freezer for about 1 to 2 hours, and then transfer to a freezer-safe container once it’s completely frozen.
Then, to bake the cookies, simply remove the cookie dough balls from the freezer, transfer to a baking sheet, and bake for about 10-12 minutes instead!
To freeze the baked cookies, first let them cool completely. Then, you can either flash freeze the individual cookies first, or alternatively, I recommend placing a freezer safe bag flat on the counter (or using a narrow container), lining up the cookies in a single row, placing a layer of wax paper on top, then another layer of cookies and so forth. This will prevent the cookies and the chocolate chips from sticking to each other!
More cookie recipes
If you like this recipe, check out my other cookie recipes:
Pumpkin Pie Cookies
Pecan Chocolate Chip Cookies
Christmas Sugar Cookies
Danish Butter Cookies
Pumpkin White Chocolate Chip Cookies
Ingredients
Wet Ingredients
- ½ cup salted butter, see notes for vegan version
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 3 tablespoons pumpkin puree
- 1 teaspoon vanilla extract
Dry Ingredients
- 1½ cups all purpose flour, add up to 1/4 cup more based on consistency of dough
- ⅓ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ¾ teaspoon baking soda
Toppings
- ¾ cup white chocolate chips
Instructions
- Blot pumpkin puree with a paper towel to remove excess moisture and mix in blotted pumpkin purée and vanilla until fully combined.
- In a separate bowl, whisk flour, salt, pumpkin pie spice, and baking soda. Gently fold dry ingredients into wet until just combined.
- Fold in white chocolate chips. If dough feels sticky, add 1 tablespoon of flour at a time until it holds shape.
- Cover and refrigerate for at least 2 hours, preferably overnight.
- Preheat the oven to 380°F
- Scoop dough into balls and place 2 inches apart on parchment-lined baking sheet. Flatten slightly with a glass.
- Bake for 10–11 minutes, until edges are just golden and centers look slightly soft.
- Let cookies rest on the sheet for 5 minutes before transferring to a rack. They’ll finish setting off the heat.
Notes
- “Soda spreads, powder puffs” — remember it when you’re tempted to swap leaveners!
- Cream longer than you think you might need. You want the butter pale and airy — that’s for structure, not just sweetness.
- Blot pumpkin on a paper towel for a few minutes before adding. You’ll remove excess liquid without losing flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Are there any other special instructions for a vegan version other than using non-dairy “butter?” Looking forward to trying these, thought I’d check first. Thanks for the “powder puffs” hint to remember the differences in leavening!
Hi there! Non-dairy butter is the big one, and if possible, use block-style vegan butter (like Miyoko’s or Earth Balance sticks) instead of the spreadable kind — it’ll give you the best texture.
The pumpkin purée actually replaces the egg here, so no need for any extra egg substitute. Make sure to use vegan white chocolate chips (brands like Enjoy Life or Pascha work great).
I also like to chill the dough well before baking so the cookies hold their shape. You could add a tablespoon of cornstarch or arrowroot for extra chewiness, or a touch of maple syrup for flavor depth too!
Is it 1/4 or 1/2 cup of pumpkin puree?
1/4 cup! Sorry, the adjustable recipe calculation in the recipe card was glitching -should be fixed now!
These would not spread at all for me. I did exactly what the recipe said, but even using a cup to push down, they still stayed about the same size. They taste okay, but aren’t really as chewy as I’d like, and I cooked them for less time that the recipe said.
So I actually prefer white chocolate to milk or dark chocolate so i’m so happy I found this recipe! I made these for myself and coworkers this past week and they were a hit! Loved the creaminess of the white chocolate chips in there. Thanks for the recipe!!