Enjoy all the flavors of Fall with this incredible Pumpkin White Chocolate Chip Cookies recipe! Made with real pumpkin, warm spices, and white chocolate chips, these perfectly soft and chewy pumpkin cookies are sure to become a new family favorite!
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If you love pumpkin, you’re about the fall in love with these white chocolate pumpkin cookies! Not only are they incredibly easy to make, but they are one of my ALL TIME favorite cookies! Soft, chewy, and studded with white chocolate chips throughout, these cookies literally melt in your mouth and can be enjoyed any time of the day! Also be sure to try my Pumpkin Bars (with cream cheese frosting of course) and Libby’s Classic Pumpkin Bread if you want more Fall baking options!
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What You’ll Love about these Pumpkin White Chocolate Chip Cookies
Yes, everyone on the internet always says their cookies are “the best“, so why are these any different, right?! Well, here are just a few reasons why I can attest to them being #1.
- Fall flavors in every bite– pumpkin spice flavor is the face of Fall and these cookies scream that with each every bite. Warm spice throughout and classic pumpkin cookie.
- Soft and Chewy– my favorite cookies are ones that are soft, chewy, and stay that way even after setting up. These cookies have the best texture and turn out perfect every time!
- Easily enjoyed any time of the day– whether you choose to have a few with your morning cup of coffee, enjoy some as a mid-day snack, or as an evening dessert, these satisfy any sweet tooth craving!
- Kid and Family Approved– all three of my kids and hubby gave this recipe two thumbs up and it has quickly become one I make often (I am a year round pumpkin fan).
Ingredient Notes
Here is a quick overview of the ingredients you will need. For exact amounts and directions, scroll below to printable recipe card.
- Butter– make sure you allow the butter to soften so you can combine it easily into the rest of the ingredients. I always use unsalted butter and add salt to the recipes, but if you choose to use salted butter, simply omit ¼ tsp. of the salt added.
- Brown Sugar– light brown sugar is best for these cookies, but dark brown sugar works too. This adds sweetness and also helps give the cookies their chewy texture.
- Granulated Sugar– this white sugar adds most of the overall sweetness and pairs perfectly with the brown sugar.
- Egg– you’ll need one large egg at room temperature.
- Vanilla Extract– try to always use real, pure vanilla extract versus imitation for full flavor.
- Pumpkin Puree– I use Libby’s canned pumpkin, but store brands work great too. Make sure you stick to pumpkin puree and not pumpkin pie filling.
- Flour– all purpose flour is best for these white chocolate chip pumpkin cookies.
- Salt/ Baking Soda– ensure freshness by changing your baking soda out every 6 months. These ingredients combine to give the cookies their rise and contribute to the texture.
- Cinnamon/ Pumpkin Pie Spice– the stars of the show! After-all, you can’t have Fall without these two spices, right?!
- White Chocolate Chips– if you don’t like white chocolate chips, semi-sweet or milk chocolate chips work great too. If you’re lucky enough to find cinnamon chips, buy every bag they have because that is a rare find and you can use them in this cookie recipe as well as Snickerdoodle recipes!
How to make Pumpkin Cookies with White Chocolate Chips
- Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper or use a silicone mat.
- In a large mixing bowl, cream the softened butter slightly. Add in the brown sugar, white sugar, egg, vanilla extract, and pumpkin puree. Mix until just combined. Set aside.
- In a medium mixing bowl, whisk together the flour, salt, baking soda, cinnamon, and pumpkin pie spice.
- Slowly add the dry ingredients mixture to the wet ingredients mixture stirring as you go until all is just combined.
- Fold in the chocolate chips.
- Place mixing bowl in the refrigerator for a chill time of about 30 minutes.
- Once chilled, use a medium cookie scoop and scoop the dough evenly into cookie dough balls and place onto a prepared baking sheet.
- Bake cookies in preheated oven to about 11-15 minutes, or until slightly golden brown.
- Remove trays from oven and allow to cool slightly before moving to a cooling rack. Enjoy!
How to store Pumpkin White Chocolate Chip Cookies
- Once fully cooled, place cookies into an airtight container and store at room temperature up to 4 days. They should last a few days longer if you keep them stored in the refrigerator.
- To freeze, place cooled cookies into a freezer safe container or bag in the freezer up to 3 months. Let them thaw overnight in the fridge before serving!
Chewy Pumpkin Cookie FAQ’s
Can I prepare the cookie dough ahead of time?
Absolutely! You can place the dough into the refrigerator to chill up to 10 hours, just be sure it is covered. Another option, scoop dough and place on cookie sheet. Place into freezer for about 1-2 hours. Once frozen, dough balls can be stored in a storage bag and taken out to bake as desired. Just be sure to add a few minutes to the bake time.
Can I omit the white chocolate chips?
Absolutely! If you’re looking for a great pumpkin cookie with no add in’s, simply omit the chocolate chips. If you want to change it up, you can also use chopped nuts like walnuts or pecans, raisins, mini marshmallows, etc.
Why do I need to chill the dough and can I skip this step?
Unfortunately, I do NOT recommend skipping this step due to the fact this prevents the cookies from spreading. If not chilled, they have a tendency to spread together and not bake into the perfect cookie.
Can I add in additional spices?
Absolutely! Feel free to make these your own! You can increase the cinnamon, add in some nutmeg, cloves, or ginger. So many options!
More Pumpkin Recipes to try
Cinnamon Streusel Pumpkin Cake– cinnamon, pumpkin, and maple syrup all combined into one amazing Cinnamon Streusel Pumpkin Cake! What more could you want for a Fall treat, right??
Pumpkin Banana Bread– a moist, flavorful treat that is perfect for the Fall weather! Enjoy for breakfast, as a snack, or an evening sweet to end the day!
Soft Pumpkin Chocolate Chip Cookies– incredibly flavor packed and easy to make! Moist, almost cake-like cookies that are loaded with Fall flavor!
Pumpkin Cinnamon Roll Bake– deliciousness. Warmth. Baked goods. Fall. All of these words describe this Pumpkin Cinnamon Roll Bake, and you’re going to love it even if you don’t like pumpkin!
Easy Pumpkin Spice Monkey Bread– made using refrigerated cinnamon rolls, sugars, pumpkin pie spice, and butter! Ready for the oven in under 10 minutes, this classic Fall recipe takes original Monkey Bread to the next level! Perfect for breakfast, brunches, snacks, or any occasion!
Pumpkin Spice Donuts– these fried donuts come together in no time and are the perfect Fall treat!
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Soft and Chewy Pumpkin White Chocolate Chip Cookies
Ingredients
- ½ cup butter softened, unsalted
- ¾ cup brown sugar light is best
- ½ cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 2 ½ cups flour all-purpose
- 1 teaspoon salt
- 1 ½ teaspoon baking soda
- ½ teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 ½ cups white chocolate chips
Instructions
- Preheat your oven to 375 degrees F.
- In a large bowl, cream the softened butter slightly. Add in the brown sugar, white sugar, egg, vanilla, and pumpkin puree mixing until just combined. Set aside.
- In a medium bowl, whisk together the flour, salt, baking soda, cinnamon, and pumpkin pie spice. Slowly add the dry mixture to the wet mixture stirring until just combined.
- Fold in the white chocolate chips.
- Place the bowl of cookie dough in refrigerator to chill for 30 minutes.
- Use a cookie scoop to evenly scoop cookie dough into balls and place on a prepared cookie sheet.
- Place pan into oven and bake for about 11-14 minutes, or until slightly golden brown.
- Remove from oven and allow to cool a few minutes before transferring to a wire rack. Enjoy!
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