If you love pumpkin and you love white chocolate, you have to make Pumpkin White Chocolate Chip Cookies! Soft pumpkin cookies full of pumpkin spice and white chocolate chips.
I also have Pumpkin White Chocolate Scones and Pumpkin White Chocolate Blondies if you can’t get enough of this combination!
Originally published October 26, 2015. Updated September 24, 2024.
I love a soft cookie. Given the choice between a soft cookie and a crispy one, give me the soft one! I’d also choose a white chocolate chip over any other kind of chocolate chip. So these are definitely my kind of chocolate.
These pumpkin white chocolate chip cookies are soft and chewy and they are loaded with white chocolate chips.
Ingredients
- Flour
- Pumpkin pie spice – if you don’t have pumpkin pie spice, you can use cinnamon and small dashes of ground ginger, cloves, nutmeg, and/or allspice.
- Baking soda – this is going to make the cookies light and fluffy.
- Salt
- Butter – bring it to room temperature before beginning the recipe.
- Sugar
- Brown Sugar
- Pumpkin – make sure it is pumpkin puree and not pumpkin pie filling. The only ingredient should be pumpkin.
- Eggs
- Vanilla
- White chocolate chips
How To Make Pumpkin White Chocolate Chip Cookies
- Dry ingredients. Whisk together flour, pumpkin pie spice, baking soda, and salt.
- Wet ingredients. Beat together butter, sugar, and brown sugar. Add pumpkin, eggs, and vanilla.
- Combine. Add dry ingredients to wet ingredients and beat until combined.
- Add in. Fold in the white chocolate chips.
- Chill. Cover and refrigerate for 1 hour.
- Shape. Drop by heaping tablespoonfuls onto a prepared baking sheet. Press white chocolate chips on top of each dough ball.
- Bake. Bake at 350F for 8 – 10 minutes
- Cool. Cool for several minutes on the baking sheet before transferring to a wire rack to cool completely.
How Long Are They Good For?
Pumpkin white chocolate chip cookies will be good for 4 – 5 days. Make sure to store them in an airtight container at room temperature.
Can You Freeze Them?
You can freeze these cookies for up to 3 months. Let them cool completely and then place them in a freezer ziploc bag. Or wrap them individually in plastic wrap if you just want to pull one out a time.
When you are ready to enjoy them, let them sit at room temperature for a couple hours until they reach desired temperature.
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Pumpkin White Chocolate Cookies
Pumpkin White Chocolate Chip Cookies are soft pumpkin cookies full of pumpkin spice and white chocolate chips.
Ingredients
- 2 ¼ cups flour
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) butter, at room temperature
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 cup pumpkin puree
- 2 eggs
- 2 teaspoons vanilla
- 2 cups white chocolate chips
Instructions
- Preheat oven to 350F. Line 2 baking sheets with parchment paper.
- Whisk together flour, pumpkin pie spice, baking soda, and salt.
- In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugars together until light and fluffy. Beat in pumpkin puree. Beat in eggs, one at a time. Beat in vanilla.
- Slowly add dry mixture to the butter mixture and beat until just combined.
- Fold in 1 ½ cups white chocolate chips.
- Cover and refrigerate for 1 hour.
- Drop the dough by heaping tablespoonfuls onto the prepared baking sheets, leaving about 2 inches between. Press remaining white chocolate chips on top of each dough ball.
- Bake for 8 - 10 minutes, until bottoms are golden brown.
- Cool for several minutes on the baking sheet before transferring to a wire rack to cool completely.
- Repeat with remaining dough.
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Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 117Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 31mgCarbohydrates: 20gFiber: 0gSugar: 14gProtein: 2g
Medha @ Whisk & Shout says
These cookies look awesome! I love white chocolate chip cookies and the pumpkin is an awesome flavor addition :)