Fall is the perfect time to get baking. Whether you’re baking for a party, for a special occasion, or just because, nothing beats the smell of freshly baked cookies. And what could be better than pumpkin white chocolate chip cookies? Soft and chewy with that delicious combination of sweet and spice, these cookies are sure to be a hit with everyone in the family!
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💭 Why you'll love this recipe
- It's delicious! The combination of the sweet white chocolate chips and the earthy pumpkin makes for an irresistible flavor combination. Plus, it only takes about 20 minutes from start to finish (without chilling time) — so you can get back to all those other tasks on your list with ease!
- It's super easy to make vegan. Simply substitute the butter with a plant-based butter of your choice and you're off to the races.
📋 Ingredients and notes
To make these pumpkin white chocolate chip cookies, 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.
Notes and Variations
- Adding nuts or mix-ins. I love adding half a cup of chopped nuts (pecans and walnuts both work great in this recipe) or even oatmeal in this recipe!
- Adding molasses. If you want an extra punch of flavor, add half a teaspoon to a teaspoon of maple syrup or molasses. Just make sure not to add too much; otherwise your dough may become too wet and difficult to work with!
👩🏽🍳Top tips and FAQs
Make sure to follow these three key tips to ensure that your pumpkin white chocolate chip cookies turn out perfectly every single time.
- Use real pumpkin puree, not canned pie filling! Make sure you read the label carefully; some cans labeled “pumpkin puree” contain added sugar and spices as well as preservatives that will affect the taste of your cookie dough.
- Don’t skimp on the spices. The key to getting that classic autumn flavor in your cookies is getting the right mix of spices. You can use store-bought pumpkin spice, make my pumpkin spice recipe, or use a mix of cinnamon, nutmeg, ginger, allspice and cloves.
- Chill the dough. Chilling the cookies after shaping them will ensure that they will hold their shape when baked and give you those beautiful round edges. Place the cookie dough in an airtight container or wrap it tightly in plastic wrap before chilling for at least one hour!
- Flatten the cookie so that it's too dense and I cakey! This will ensure that the cookies cook evenly and you don't get cookies that are too dense.
🍴 Serving and storage 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 cook 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!
If you like this recipe, check out my other delectable cookie recipes:
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Pumpkin White Chocolate Chip Cookies
- 1½ cups all purpose flour, see notes for gluten free version
- ⅓ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ¾ teaspoon baking soda
- ¾ cup white chocolate chips
- Preheat the oven to 380°F
- Add ¼ cups each of brown sugar and granulated sugar along with ½ cup of salted butter to a mixing bowl. Then using either a hand mixer or a stand mixer, cream together the butter and sugars.
- Add ½ cup of pumpkin puree and 1 teaspoon of vanilla extract to the creamed butter and sugars and mix well.
- Add 1½ cups of all purpose flour, ⅓ teaspoon of salt, 1 teaspoon of pumpkin pie spice, and ¾ teaspoon of baking soda to another mixing bowl and whisk to combine well. You can also use a sieve and sift the dry ingredients directly into the other bowl. Mix well.
- Finally, add ¾ cup of white chocolate chips to the cookie dough and fold them in.
- I recommend chilling the dough for at least an hour if you're able to. You'll be able to work the dough without chilling, but chilling the dough will ensure that the cookie doesn't spread!
- Portion using a cookie scoop or tablespoon and place the cookies on a baking sheet, at least 1-2 inches apart. Use a flat bottom glass to press the cookies so they don't spread too much.
- Bake at 380°F for 9 minutes. Serve hot!
- A note on cakey cookies: This recipe intentionally uses baking soda, instead of baking powder. Baking powder makes the cookies "poof" and makes them more cakey. Baking soda helps the cookies spread more. Soda spreads, powder puffs is a good refrain to keep in mind.
- Flatten the cookies before they bake: In order to avoid them spreading out too much, I typically flatten the cookies lightly before I put them in the oven. This helps them get a much more cookie-like consistency!
- Make them vegan or gluten free: You can substitute the salted butter with a suitable plant butter or vegetable oil to make this recipe vegan. Substitute all purpose flour with a good, gluten-free baking flour to make it gluten-free.