These delicious white chocolate chip pumpkin cookies are a must try this fall season. Soft chewy pumpkin cookies are loaded with sweet white chocolate morsels.
The pumpkin spice flavor comes from our homemade pumpkin pie spice recipe and canned pumpkin puree helps to make these cookies amazing.
How can you go wrong with soft baked cookies that are loaded with the flavors of white chocolate and pumpkin spice? Cooler fall weather is most definitely a pumpkin spice kind of season in our home. There is something about these warm fall spices that are a must when it comes to baking this time of the year.
I was thinking about our pumpkin cookies with cream cheese frosting and how I could make them even better. I mean they are delicious on their own. But why not load these soft pumpkin cookies up with sweet white chocolate chips?
Why You'll Love This Recipe
- Perfect Fall Flavors: These cookies capture the warm and cozy flavors of pumpkin spice, making them ideal for the autumn season.
- Easy to Make: The recipe is straightforward and requires only a few ingredients, making it accessible for both beginners and experienced bakers.
- Homemade Pumpkin Pie Spice: The use of homemade pumpkin pie spice made with cinnamon, nutmeg, cloves, ginger, and allspice adds a rich and authentic flavor to the cookies.
- Soft and Chewy Texture: These pumpkin white chocolate chip cookies are soft and chewy, providing a delightful texture with each bite.
Ingredients Needed
- All Purpose Flour: Sifted before use to ensure a lighter texture.
- Baking Soda: Helps the cookies rise.
- Pumpkin Pie Spice: Provides the signature pumpkin spice flavor. You can use a homemade mix of cinnamon, nutmeg, cloves, ginger, and allspice.
- Salt: Enhances the overall flavor of the cookies.
- Butter: Creamed with sugars to create a fluffy cookie texture. We recommend room temperature butter for making cookies!
- Sugar (White and Brown): Sweetens the cookies and contributes to their texture. Using both types of sugar yields a perfect cookie.
- Pumpkin Puree: Adds pumpkin flavor without making the cookies too moist. For using fresh pumpkin, check out our recipe for Instant Pot Pumpkin puree.
- Egg: Binds the ingredients together.
- Vanilla Extract: Enhances the overall flavor.
- White Chocolate Chips: Sweet morsels that add a delightful contrast to the pumpkin spice. We love Ghirardelli white baking chips, which can be found in the baking aisle at the grocery store.
How To Make Pumpkin White Chocolate Chip Cookies
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine sifted all-purpose flour (2¾ cups), baking soda (1 teaspoon), pumpkin pie spice (1 teaspoon), and salt (½ teaspoon). Set this dry mixture aside.
- In another large bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, cream together room-temperature butter (1 cup), white sugar (½ cup), and brown sugar (½ cup plus 2 tablespoons) until the mixture is fluffy and light.
- Mix in pumpkin puree (½ cup), a large egg, and vanilla extract (1 teaspoon) until well combined with the butter-sugar mixture.
- Gradually add the dry ingredients into the wet ingredients, mixing until everything is well combined. Stir in the white chocolate chips (1½ cups) to complete the cookie batter.
- Prepare a cookie sheet pan by lining it with a silicone liner or by spraying it with cooking spray.
- Use a 1-inch cookie scoop to drop the cookie dough batter onto the prepared baking sheets, spacing each cookie about 2 inches apart.
- Bake in the preheated oven for 15-17 minutes, until the cookies are golden and set.
- Once removed from the oven, allow the cookies to rest on the baking sheet for 5 minutes, allowing them to finish baking.
- Transfer the white chocolate cookies to a wire cooling rack to cool completely.
Recipe Tips
- I'm all about making sure to sift flour before using it in my baked goods and that's where I started with this recipe. There are so many benefits as to why sifting flour works and we go over this in our Baker's Dozen article.
- Remember to start with room temperature butter. I find that room temperature butter will mix in with the sugars much better. Melted butter will definitely change the outcome of these cookies.
- When scooping cookies I always use a 2 tablespoon sized cookie scoop. Using a cookie scoop ensures consistent sized cookies and the number of cookies you get from a recipe.
- I prefer to use silicone liners on my cookie sheet pans. The liners help to create a more even bake on the bottom of the cookies. Parchment paper or spraying the sheet pan with baking spray will help to ensure the cookies from sticking.
- Placing one cookie sheet pan at a time in the middle of the oven is also another way of achieving an even bake on the cookies. Having one sheet pan at a time in the middle of the oven helps the hot air to circulate around the cookies.
- While the cookies are still warm from the oven I like to push extra white chocolate chips into the tops of the cookies.
Recipe FAQs
Since these cookies are unfrosted they can be stored in an airtight container at room temperature. You could also store them in the same airtight container in the refrigerator.
I would say 3-5 days stored in an airtight container at room temperature. As they age they do tend to get sticky because of the canned pumpkin used. To help combat them from getting sticky. Storing them in an airtight container in the refrigerator.
After these cookies are baked and cool completely they can be frozen. Store in a ziplock freezer bag or airtight container for up to two months.
Pumpkin puree is pureed winter squash that has been cooked. Whereas pumpkin pie filling has added spices like cinnamon, nutmeg, clove, and sugar. The pumpkin pie filling will change the flavor of these cookies. Pumpkin puree is best to use when making this amazing spiced pumpkin cookie recipe.
Using white sugar in cookies will help the cookies to be thick and puffy. When the white sugar and butter are creamed together, the white sugar adds air to the dough. Making the cookies thick and puffy. Since brown sugar is denser there will be fewer air pockets in the dough when creamed, this creates flatter cookies. Adding the two sugars together makes a perfect cookie.
Get ready to fall in love with these soft, delicious White Chocolate Chip Pumpkin Cookies. We can't wait to hear what you think, so be sure to leave your comments!
More Pumpkin Recipes
White Chocolate Chip Pumpkin Cookies
Soft chewy pumpkin cookies that are loaded with sweet white chocolate chips.
Ingredients
- 2¾ Cups All-Purpose Flour sifted
- 1 Teaspoon Baking Soda
- 1 Teaspoon Pumpkin Pie Spice I used my homemade pumpkin pie spice recipe
- ½ Teaspoon Salt
- 1 Cup Butter room temperature
- ½ Cup Sugar
- ½ Cup Plus 2 Tablespoons Brown Sugar
- ½ Cup Pumpkin Puree
- 1 Large Egg
- 1 Teaspoon Vanilla Extract
- 1 ½ Cups White Chocolate Chips
Instructions
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Preheat oven to 350℉
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In a large bowl mix together the sifted flour, baking soda, pumpkin pie spice, and salt. Set aside.
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In another large bowl cream together with a hand mixer or in a stand mixer the butter, white sugar, and brown sugar. Mix until fluffy and light.
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Mix into the butter mixture the pumpkin puree, egg, and vanilla extract until all are combined.
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Slowly add the dry ingredients into the wet ingredients mix until all are combined together. Mix the white chocolate chip into the cookie batter.
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Prepare a cookie sheet pan with either silicone liner or spray with cooking spray.
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With a 1 inch cookie scoop, scoop the batter out onto the prepared cookie sheet pan. Spacing them about 2 inches apart from each other.
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Bake in the preheated 350℉ oven for 15-17 minutes. Remove the cookie sheet pan from the oven. Allow the cookies to sit and continue to bake on the sheet pan for 5 minutes. Then place on a wire cooling rack to finish cooling.
Recipe Video
Recipe Notes
The nutritional value may vary depending on the ingredients used.
Thank you for visiting My Creative Manner. We hope that you enjoy this and many more of our recipes. My Creative Manner is not responsible for the outcome of any of our recipes found on our website. Or that may be linked from or to other websites. The desired outcome of these recipes may not be achieved due to several factors, including ingredients, equipment, errors/typos, or the reader's individual cooking skills.
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