These soft, chewy White Chocolate Chip Pumpkin Cookies are a fall favorite, bursting with pumpkin flavor and dotted with sweet white chocolate chips in every bite.
Rich white chocolate and tender pumpkin cookies pair perfectly, and you can make them with either store-bought or homemade pumpkin puree. Follow a few simple tips below to remove excess moisture and keep the cookies chewy instead of cakey—your family will be asking for seconds.
White Chocolate Chip Pumpkin Cookies
If you prefer soft, chewy cookies rather than cakey ones, this recipe delivers. It’s adapted from a classic chocolate chip cookie formula but adjusted to handle the extra moisture from pumpkin puree so the texture stays tender and chewy.
Use canned pumpkin puree or make your own, but be sure to drain excess moisture (see instructions). The sweetness of white chocolate contrasts nicely with the earthy pumpkin and lightly salted cookie dough. If you’d rather, you can swap in milk or semi-sweet chips, but white chocolate creates a lovely balance here.
Key Ingredients
- Pumpkin Puree – Use plain pumpkin puree, either canned or homemade. Blot it with paper towels to remove excess moisture. Do not use pumpkin pie filling.
- Butter – Unsalted, at room temperature for proper creaming.
- Sugars – A combination of granulated sugar and light brown sugar for sweetness and chew.
- Egg Yolks – Only the yolks are used to reduce extra liquid from whole eggs while still providing richness.
- Pumpkin Pie Spice – Adds warm fall spice and enhances the pumpkin flavor.
- Baking Powder & Baking Soda – Together they give lift while keeping the cookies soft.
- White Chocolate Chips – Use your favorite brand; milk or semi-sweet chips can be substituted if preferred.
How to Make Pumpkin White Chocolate Chip Cookies
- Remove excess moisture from the pumpkin puree. Measure the pumpkin, place it in a paper towel–lined bowl, and let it drain for about 20 minutes.
- Combine dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Mix the cookie dough. In a stand mixer bowl, cream the room-temperature butter with granulated and brown sugar until light and fluffy (about 2 minutes). Add the egg yolks and the drained pumpkin puree and mix to combine. Gradually add the dry ingredients on low speed until just combined. Fold in the white chocolate chips.
- Scoop the cookies. Use a small ice cream scoop or spoon to form 1″–1¼” dough balls. Place them about 2″ apart on parchment-lined baking sheets.
- Bake. Bake in a preheated 350°F oven for 8–10 minutes, until edges are golden brown but centers remain soft.
- Cool. Let the cookies rest on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Frequently Asked Questions
Chilling is not required for this recipe, but it can improve flavor and texture if you have the time. Chill the dough 30 minutes to an hour, or make it the night before and bake the next day. These cookies bake well without chilling, too.
Sticky cookies usually mean excess moisture. Be sure to place pumpkin puree in a paper towel–lined bowl and let it drain for about 20 minutes to remove extra liquid.
No. Pumpkin pie filling contains added sugar and spices that will alter flavor and texture. Use plain pumpkin puree—if canned, the ingredient list should read only “pumpkin.”
Storing and Freezing
- Storing baked cookies: Keep in an airtight container at room temperature for up to 4 days, or refrigerate up to 7 days.
- Freezing cookie dough: Scoop dough onto a baking tray, freeze for at least 30 minutes, then transfer to freezer bags for up to 3 months. Bake from frozen on a parchment-lined sheet, adding 1–2 minutes to the bake time as needed.
- Freezing baked cookies: Store baked cookies in an airtight container separated with parchment paper for up to 3 months.
Pumpkin and White Chocolate Chip Cookies Recipe
Ingredients
- 1¼ cups pumpkin puree
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup butter, room temperature
- 1 cup sugar
- 1 cup light brown sugar
- 2 large egg yolks
- 2 cups white chocolate chips
Instructions
- Preheat oven to 350°F. Line 1–2 baking sheets with parchment paper.
- Measure pumpkin puree and place in a paper towel–lined bowl; let drain for 20 minutes.
- Whisk flour, baking powder, baking soda, pumpkin pie spice, and salt in a large bowl. In a mixer, cream butter with sugar and brown sugar until light and fluffy (about 2 minutes). Mix in egg yolks and drained pumpkin puree.
- Add the dry mixture on low speed and mix until combined. Fold in white chocolate chips.
- Scoop dough into 1″–1¼” balls and place 2″ apart on prepared sheets.
- Bake at 350°F for 8–10 minutes, until edges are golden brown.
- Cool on the baking sheet a few minutes, then transfer to a wire rack to cool completely.
Notes
Make-ahead tips: Scoop dough and freeze on a tray for at least 30 minutes, then transfer to freezer bags for up to 3 months. Bake from frozen, adding a minute or two to the baking time.
Nutrition
Disclaimer: Nutritional values are estimates.
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More Easy Pumpkin Recipes
- Pumpkin Spice Snickerdoodles
- Pumpkin Chocolate Chip Cookies
- Pumpkin No Bake Cheesecake
- Mini Pumpkin Cheesecakes
- Pumpkin Roll
- Pumpkin Cupcakes
- Fluffy Pumpkin Cake With Cream Cheese Frosting
- The Best Pumpkin Pie
- Pumpkin Crunch Bars
- Pumpkin Fluff
- More Pumpkin Desserts
- Best Cookie Recipes
These soft, chewy Pumpkin Cookies with white chocolate chips are ideal for autumn—full of pumpkin flavor and always a crowd-pleaser.