These soft and chewy White Chocolate Pumpkin Cookies are a fall favorite. They’re loaded with pumpkin flavor and sweet white chocolate chips in every bite.
Easy White Chocolate Pumpkin Cookies
If you are looking for soft and chewy pumpkin cookies rather than cakey ones, these Pumpkin Cookies with White Chocolate Chips will hit the spot. The recipe is based off of regular chocolate chip cookies, but includes a couple of easy trips to account for the extra moisture and keep them nice and chewy.
You can use canned pumpkin puree or go ahead and make your own Homemade Pumpkin Puree. When it comes to chocolate chips, I love the contrasting flavor of the sweet white chocolate with the earthy pumpkin and lightly salted cookie dough. If you prefer, you can substitute either milk chocolate or semi sweet chocolate chips.
And if you are on the hunt for more pumpkin recipes, check out more of our favorite Pumpkin Desserts here.
White Chocolate Pumpkin Cookies Ingredients
- Pumpkin Puree - you can use store bought pumpkin puree or even homemade pumpkin puree for this recipe. Be sure to blot the puree with a paper towel before using. This will soak up some of the excess moisture. Avoid using pumpkin pie filling because it has added flavors and sugar.
- Butter - use unsalted, room temperature butter.
- Sugars - you will need both granulated sugar and light brown sugar for this recipe.
- Egg Yolks - because of the additional moisture from the pumpkin puree, you only need to use the egg yolks for this recipe. You can either reserve the whites for another use or discard them.
- Salt - I like to use sea salt.
- Pumpkin Pie Spice - this really enhances the pumpkin flavor in these cookies.
- Baking Powder and Baking Soda - the combination of these two ingredients helps the cookies to rise and stay nice and soft.
- Flour - all-purpose flour works great.
- White Chocolate Chips - use your favorite brand of white chocolate chips, or feel free to substitute milk chocolate chips if you prefer.
How to Make Pumpkin Cookies With White Chocolate Chips
- Remove excess moisture from the pumpkin puree. Measure pumpkin puree, then place in a paper towel lined bowl. This will reduce the moisture in the pumpkin. Let the pumpkin sit for 20 minutes before using.
- Combine the dry ingredients. In a large mixing bowl, add the flour, baking powder, baking soda, pumpkin spice, and salt. Mix well.
- Mix the cookie dough. In the bowl of a stand mixer, add the room temperature butter, sugar, and brown sugar. Cream together using the paddle attachment until it is light and fluffy, or about 2 minutes. Add the egg yolks and pumpkin puree, then mix to combine. Add the dry ingredients to the wet ingredients and mix on low speed until the cookie dough is combined. Fold in the chocolate chips last.
- Scoop the cookies. Use a small ice cream scoop or a spoon to scoop and roll all of the dough into 1" - 1¼" dough balls. Place about 2" apart on baking sheets lined with parchment paper.
- Bake. Bake in a preheated 350-degree oven for 8-10 minutes, or until golden brown on the edges.
- Cool. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes, then transfer to a cooling rack and let them cool completely. Enjoy!
Frequently Asked Questions
For this recipe, it isn’t completely necessary to chill the cookie dough before baking. If you have the time, it doesn’t hurt to toss the dough into the fridge for 30 minutes to an hour. In fact, you can even make the cookie dough the night before and bake it the following day. However, these Pumpkin Cookies will bake well even without chilling the dough first.
If your pumpkin cookies are sticky, the most likely reason is that they still had too much moisture. Make sure and place the pumpkin puree into a paper towel lined bowl and let it sit for about 20 minutes before using.
Nope! Don’t be tempted to substitute pumpkin pie filling for pumpkin puree. It has added spices and sweeteners that will change the flavor and texture of the cookies. Instead, use plain pumpkin puree. If you use canned, the only ingredient listed should be pumpkin puree!
Storing and Freezing
- Storing baked cookies: Store in an airtight container for up to 4 days at room temperature, or up to 7 days in the refrigerator.
- Freezing cookie dough: Cookie dough freezes great. The easiest way is to make and scoop the dough as directed, then place onto a baking tray and freeze for at least 30 minutes. Transfer to freezer bags and store for up to 3 months. To bake, just pull the cookies out onto a parchment or baking mat lined baking sheet and preheat your oven for at least 30 minutes. Bake as directed, adding an extra minute or two to the total time.
- Freezing baked cookies: You can also freeze baked cookies for up to 3 months, separated by layers of parchment paper in an airtight container.
Pumpkin and White Chocolate Chip Cookies Recipe
- 1 ¼ cups Pumpkin Puree with excess moisture removed--see instructions.
- 2½ cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Pumpkin Pie Spice
- ½ teaspoon Salt
- ½ cup Butter room temperature
- 1 cup Sugar
- 1 cup Brown Sugar
- 2 large Egg Yolks
- 2 cups White Chocolate Chips or milk chocolate
- Measure pumpkin puree, then place in a paper towel lined bowl. This will reduce the moisture in the pumpkin. Let the pumpkin sit for 20 minutes before using.
- Preheat oven to 350° F. Line 1-2 baking sheets with parchment paper and set aside.
- In a large mixing bowl, add the flour, baking powder, baking soda, pumpkin spice, and salt. Mix well.
- In the bowl of a stand mixer, add the room temperature butter, sugar, and brown sugar. Cream together using the paddle attachment until it is light and fluffy, or about 2 minutes. Add the egg yolks and pumpkin puree, then mix to combine.
- Add the flour mixture to the butter mixture and mix on low speed until the cookie dough is combined. Fold in the white chocolate chips last.
- Use a small ice cream scoop or a spoon to scoop and roll all of the dough into 1" - 1¼" dough balls. Place about 2" apart on the prepared baking sheets.
- Bake in a preheated 350-degree oven for 8-10 minutes, or until golden brown on the edges.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes, then transfer to a wire rack and let them cool completely. Enjoy!
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
- More Best Cookie Recipes
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These soft and chewy Pumpkin Cookies with white chocolate chips are perfect for fall. They're full of pumpkin flavor and always a hit.