White Chocolate Chip Pumpkin Cookies are irresistibly soft and chewy cookies that are packed with warm autumn spices that deliver the cozy essence of pumpkin pie in every bite.
The rich pumpkin base creates a tender texture while sweet white chocolate chips add delightful pockets of creamy contrast. Infused with a bold blend of cinnamon, nutmeg, ginger, and cloves, each cookie offers the perfect balance of spiced warmth and sweet indulgence – like wrapping yourself in a flannel blanket on a crisp fall morning.
I’m proud of all the recipes I create, but I am VERY proud of how these cookies turned out. I tested them until I got the perfect texture and flavor. My husband and devoured these cookies! I know you’re going to love these.
In the mood to make other pumpkin desserts? Try this Brownie Bottom Pumpkin Cheesecake!
What do I need to make these awesome cookies?
You’ll need the usual ingredients for “from-scratch” cookies: all-purpose flour, baking soda, baking powder, salt, butter, vanilla extract, and sugar. Then, you’ll also need the following:
- Light brown sugar – The richness complements the pumpkin and spice flavors. Do not substitute dark brown sugar, or the cookies will be too crisp and spread too much.
- Egg Yolks – A softer texture compared to using whole eggs.
- Pumpkin puree – No need to drain the pumpkin for this recipe! Make sure you don’t accidentally get pumpkin pie filling.
- Pumpkin Pie Spice – Use my homemade pumpkin pie spice instead of store-bought. The flavor is much bolder, and you won’t regret it!
- White Chocolate Chips – Go ahead and splurge for the higher-end chocolate chips like Ghirardelli. The superior texture is exceptional.
What kind of supplies and equipment do I need to make these cookies?
You’ll need the usual cookie baking gear:
- 3 (large) cookie sheets – I like to use half baking sheets so they have plenty of room to spread as they bake.
- Parchment paper – Makes clean up much easier.
- Mixing bowls
- Electric mixer – Use a stand mixer with a paddle attachment if you’d like!
- Medium cookie scoop – That will measure out 1 1/2 tablespoons of dough per cookie.
How do I make this recipe?
Preheat oven to 350°F. Line 3 large cookie sheets with parchment paper.
In a large bowl, cream the butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy. Mix in the pumpkin puree, vanilla extract, and yolks until combined.
Mix in the pumpkin pie spice, baking soda, baking powder, and salt, then add about half of the flour and mix before adding the remaining flour. Continue mixing until the dough is thick. Fold in the white chocolate chips.
Use a medium cookie scoop (1 ½ tablespoons) to scoop out the dough and drop it on the parchment-lined cookie sheets. Press a few extra white chocolate chips into the tops of the cookies.
Bake the cookies, one batch at a time, for 12 minutes or until the cookies look set around the edges and look puffy in the middle. Let the cookies cool on the cookie sheet for 15 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature.
How do I store White Chocolate Chip Pumpkin Cookies?
You have a few different options:
- Store them in an airtight container, and keep them at room temperature for up to 3 days.
- Keep them in the fridge in an airtight container for up to 7 days.
- Put them in a gallon-sized freezer bag, and keep them in the freezer for up to 3 months. Thaw them out overnight in the refrigerator before serving.
Can I freeze the dough before I bake it?
Absolutely! Scoop the dough into 1 1/2 tablespoon balls, and lay them out on a small baking sheet or cutting board, then freeze them for about an hour before transferring them to an airtight container. You can bake them right out of the freezer; no need to wait for them to thaw out.
What are some other mix-ins I can use besides white chocolate chips?
You can use any kind of chocolate chips; milk chocolate or semi-sweet chocolate chips pair well with pumpkin spice!
Try mixing in some chopped pecans or walnuts for an added crunchy texture.
Mini marshmallows will give the pumpkin spice a lovely, sweet balance.
White Chocolate Chip Pumpkin Cookies
Equipment
- 3 Large cookie sheets I use half-size baking sheets.
- Parchment paper
- Large mixing bowl
- Electric mixer or use a stand mixer with a paddle attachment
- Medium cookie scoop 1 1/2 tablespoon size
Ingredients
- ½ cup unsalted butter softened
- ¾ cup (142 grams) light brown sugar, packed
- ½ cup (100 grams) granulated sugar
- ⅓ cup (91 grams) pumpkin puree
- 1 teaspoon vanilla extract
- 2 large egg yolks
- 2 teaspoons pumpkin pie spice
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 ¼ (270 grams) cups all-purpose flour, spooned and leveled
- ¾ cup white chocolate chips plus extra for putting on top of the cookies
Instructions
- Preheat oven to 350°F. Line 3 large cookie sheets with parchment paper.
- In a large bowl, cream the butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy. Mix in the pumpkin puree, vanilla extract, and yolks until combined.
- Mix in the pumpkin pie spice, baking soda, baking powder, and salt, then add about half of the flour and mix before adding the remaining flour. Continue mixing until the dough is thick. Fold in the white chocolate chips.
- Use a medium cookie scoop (1 ½ tablespoons) to scoop out the dough and drop it on the parchment-lined cookie sheets. Press a few extra white chocolate chips into the tops of the cookies.
- Bake the cookies, one batch at a time, for 12 minutes or until the cookies look set around the edges and look puffy in the middle. Let the cookies cool on the cookie sheet for 15 minutes before transferring them to a wire rack to cool completely.
- Serve warm or at room temperature.
Notes
- For best results, have all of the ingredients at the same temperature before baking.
- Using a cookie scoop that’s a different size from what’s listed may result in a different number of cookies.
- No need to chill this dough before baking!
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