Pumpkin White Chocolate Chip Cookies

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These Pumpkin White Chocolate Chip Cookies scream Fall with their warm pumpkin spice flavors and creamy white chocolate. These cookies are soft and chewy and a must bake recipe.

White chocolate chip cookies on baking rack.

I have officially started my Fall baking and we're only in September. The best part is my house is filled with pumpkin spice scent from these gorgeous Pumpkin Cookies.

These cookies are super easy to whip up and a serious must bake for Fall. My oldest daughter is so picky and she ate about ½ the batch.

If you're a pumpkin lover, make sure to try this Pumpkin Cold Foam, Pumpkin Spice Donuts, Pumpkin Protein Bites and Pumpkin Bread with Cream Cheese Frosting too!

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Why You'll Love These Fall Cookies 🍪:
Ingredients:
Substitutions and Variations:
How to Make Pumpkin White Chocolate Cookies:
Expert Tips 👩‍🍳:
Recipe FAQs 📋:
More Must Try Cookie Recipes:
Recipe

Why You'll Love These Fall Cookies 🍪:

Big on Taste. It's like a pumpkin spice latte with white chocolate in cookie form.
Easy to Make. Cookies are a super easy dessert to make with little prep time.
Simple Ingredients. I love cookies because most of the ingredients are already in the pantry.
Extras for Friends and Neighbors. Anytime we bake cookies, I always keep one cookie sheet and hand the other 9-10 cookies out to friends or neighbors.

Big on White Chocolate recipes? Try these White Chocolate Raspberry Muffins, Biscoff Truffles and White Chocolate Raspberry Cookies.

Ingredients:

Pumpkin Puree: The star of this recipe for it's pumpkin flavor. I like using the Libby's brand and it's 100% pumpkin.

Brown Sugar and White Sugar: Create a nice blend of flavor and texture. I like going heavier on the brown sugar in this recipe for the flavors of caramel and molasses and it produces a chewier, flatter cookie.

Butter: Make sure it's room temperature in this recipe, to help create air bubbles in the batter.

Baking Soda: Assists in the rising process and helps produce a softer cookie.

All Purpose Flour: The bulk of the cookie ingredients and also helps the cookies to rise.

Egg: helps with texture, taste, and to bind the cookie ingredients together.

White Chocolate Chips: Melts to perfection in the oven and makes a creamy, rich, buttery bite! I love the Ghirardelli brand because it doesn't taste cheap like other brands.

Spices: A blend of cinnamon, ginger, nutmeg and cloves bring in so much warmth and fall flavor into these cookies.

*Full recipe ingredients and quantities can be found in the recipe card below.

Substitutions and Variations:

Not big on white chocolate? Leave the chocolate chips out or substitute them with milk chocolate chips, dark chocolate chips or semi-sweet. They would all be delish!

The salted butter can be substituted with unsalted butter, but add another teaspoon of salt in with the dry ingredients if you use unsalted.

Equipment Substitution: If you don't have a stand mixer, a large bowl and hand mixer works great too.

Don't like pumpkin? Try these White Chocolate cookies instead.

For more of my favorite cookies recipes, check out these Coconut Pecan Cookies, Marshmallow Chocolate Chip Cookies, and Lemon Curd Cookies.

How to Make Pumpkin White Chocolate Cookies:

Step 1: Whisk together the dry ingredients of flour, baking soda, salt, ground ginger, nutmeg, and cinnamon. Set aside.

Creaming sugar and butter in stand mixer.

Step 2: In the stand mixer bowl with beater attachment, or a large bowl with hand mixer, cream together the butter, brown sugar and granulated sugar on medium low speed for 2 minutes.

Step 3: Add in egg, vanilla and pumpkin puree and mix on medium low speed for 1 minute.

Step 4: Pour in the dry ingredient mixture and combine on low speed just until mixed. Stir in white chocolate chips. Place the dough in the fridge for 30 minutes.

Raw cookies on cookie sheet with parchment paper.

Step 5: When the dough comes out of the fridge, preheat the oven to 350 degrees and line 2 cookie sheets with parchment paper. Scoop out each cookie with a spoon (about 1 heaping tablespoon in size) and quickly roll the dough into a small ball shape. Note: It's sticky and can get messy. You may need to wash your hands half way through. Optional: I like to add a few chocolate chips into the tops of each cookie for looks. Bake each batch in the center rack for 12-14 minutes until cooked.

Step 6: Remove from the oven and allow the cookies to cool for 10 minutes before serving.

Step 7: Serve and enjoy! I love serving these cookies with a pumpkin spice latte or cold apple cider. So tasty.

Expert Tips 👩‍🍳:

Make sure the butter is softened to room temperature. This is important when creaming the butter and sugars because if softened, it will produce air bubbles when baking for a better taste and texture.
Don't skip the fridge portion. It's really gooey when it's not cold.
Try not to over handle the dough when rolling into balls for the cookie sheet.
If they bake a little funny shaped, take a large rimmed glass and place over the cookie after baking and move in a circular motion, keeping the glass on the cookie sheet. This makes the cookies circle shaped again. Do it as soon as they come out of the oven when they're still really hot.

Recipe FAQs 📋:

Are these cookies crunchy or chewy?

These Pumpkin Cookies with White Chocolate Chips are soft and chewy. The brown sugar and pumpkin gives them the perfect texture!

How to Store the Leftover Cookies:

Allow the cookies to cool completely then store in plastic bags or a sealed container. Place on countertop or in pantry and enjoy within 3 days for the best taste.

Can I freeze the dough:

Yes! The dough can be frozen, then thawed and baked again. I recommend rolling into cookie balls, then vacuum sealing. Freeze and use within 2 months for the best taste. Allow them to thaw before baking.

If you tried this Pumpkin White Chocolate Cookie Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!

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