Pumpkin White Chocolate Chip Cookies

Pumpkin white chocolate chip cookies are the ultimate fall baking treat that combines the warm spices of autumn with creamy white chocolate sweetness. Last October, I discovered this recipe when my neighbor brought over a batch that disappeared within minutes at our family gathering. The soft, chewy texture and perfect balance of pumpkin spice flavors make these cookies irresistible.

These moist Pumpkin White Chocolate Chip Cookies have become my go-to recipe for fall baking recipes. Whether you’re preparing thanksgiving desserts or simply want a cozy pumpkin treat, this recipe delivers every time. The combination of real pumpkin puree and white chocolate creates a flavor profile that’s both familiar and exciting.

What makes these fall chocolate chip cookies special is their incredible texture. They’re soft on the inside with slightly crisp edges. The pumpkin keeps them moist for days, while the white chocolate chips add bursts of sweetness throughout each bite.

Ingredients for Pumpkin White Chocolate Chip Cookies

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Wet Ingredients

• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract

Mix-ins

• 1 cup white chocolate chips
• 1/2 cup additional white chocolate chips for topping

The key to perfect chewy Pumpkin White Chocolate Chip Cookies lies in using real pumpkin puree. Canned pumpkin works perfectly and provides consistent results. Make sure you’re using pure pumpkin puree, not pumpkin pie filling which contains added spices and sugar.

Instructions for Perfect Fall Desserts Easy Recipe

Step 1: Prepare Your Kitchen

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This prevents sticking and ensures even browning on your pumpkin chocolate chip cookies easy recipe.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. This spice blend creates the signature fall flavor that makes these pumpkin spice cookies so special.

Step 3: Combine Wet Ingredients

In a large bowl, mix pumpkin puree, vegetable oil, granulated sugar, and brown sugar until smooth. Add the egg and vanilla extract. Beat until well combined and slightly fluffy.

Step 4: Create the Dough

Gradually add the dry ingredients to the wet mixture. Stir just until combined. Don’t overmix, as this can make your soft pumpkin chocolate chip cookies tough.

Fold in the white chocolate chips gently. The dough should be soft and slightly sticky.

Step 5: Shape and Bake

Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart. Press a few extra white chocolate chips on top of each cookie for visual appeal.

Bake for 12-15 minutes until the edges are set but centers still look slightly underdone. This timing creates perfectly moist pumpkin chocolate chip cookies.

Step 6: Cool Properly

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This step is crucial for achieving the right texture.

Pro Tips and Variations for Pumpkin White Chocolate Chip Cookies

Expert Baking Tips

Don’t overbake these cookies. They continue cooking on the hot baking sheet after removal from the oven. The centers should look slightly underdone when you take them out.

Use room temperature ingredients for better mixing. This creates a smoother dough and more even texture in your final cookies.

Chill the dough for 30 minutes before baking for thicker cookies. This prevents excessive spreading and creates a more substantial bite.

Delicious Variations

Spiced Version: Add an extra 1/2 teaspoon of cinnamon and a pinch of cardamom for more intense Pumpkin White Chocolate Chip Cookies flavor.

Nutty Addition: Fold in 1/2 cup chopped pecans or walnuts along with the white chocolate chips.

Cream Cheese Frosting: Top cooled cookies with a simple cream cheese glaze made from 4 oz cream cheese, 1 cup powdered sugar, and 2 tablespoons milk.

Mini Chip Version: Use mini white chocolate chips for more even distribution throughout each cookie.

Serving Suggestions for Your Pumpkin Treat

These versatile Pumpkin White Chocolate Chip Cookies work perfectly for various fall occasions. Serve them warm with a glass of cold milk for an after-school snack. They also make excellent thanksgiving cookies when arranged on a festive platter.

For adult gatherings, pair these cookies with spiced apple cider or pumpkin spice lattes. The flavors complement each other beautifully.

Create a fall dessert board by arranging these cookies alongside other seasonal treats like caramel apples and cinnamon donuts.

For gift-giving, pack them in decorative tins or bags. These cookies stay fresh for up to a week when stored properly, making them perfect for sharing.

Storage and Make-Ahead Tips

Store cooled cookies in an airtight container at room temperature for up to one week. Layer them between parchment paper to prevent sticking.

The dough can be made ahead and refrigerated for up to 3 days. Let it come to room temperature before baking for best results.

These cookies freeze beautifully for up to 3 months. Freeze them in a single layer, then transfer to freezer bags once solid.

Conclusion

These pumpkin white chocolate chip cookies represent the best of fall baking recipes. They’re simple enough for beginning bakers yet sophisticated enough to impress guests. The combination of warm spices and sweet white chocolate creates a cookie that’s both nostalgic and exciting.

Whether you’re building a collection of thanksgiving desserts or simply want to fill your home with the scents of autumn, this recipe delivers consistent, delicious results. The soft, chewy texture and perfectly balanced flavors make these cookies a seasonal favorite that you’ll return to year after year.

Start your fall baking tradition with these incredible cookies. Your family and friends will thank you for bringing this perfect pumpkin treat into their lives.

FAQs

Can I use fresh pumpkin instead of canned? Yes, but make sure to cook and drain fresh pumpkin thoroughly to remove excess moisture. Canned pumpkin puree provides more consistent results for baking.

Why are my cookies spreading too much? This usually happens when the dough is too warm or contains too much moisture. Chill the dough for 30 minutes before baking and ensure you’re measuring ingredients accurately.

Can I substitute the white chocolate chips? Absolutely! Dark chocolate chips, butterscotch chips, or cinnamon chips all work well. You can also add dried cranberries or chopped pecans for different flavors.

How do I know when the cookies are done? The edges should be set and lightly golden, but the centers may still look slightly underdone. They’ll continue cooking on the hot baking sheet after removal.

Can I make these cookies gluten-free? Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture may be slightly different, but they’ll still be delicious.What’s the best way to measure pumpkin puree? Use a measuring cup and level it off with a knife. Don’t pack it down like you would brown sugar. One 15-oz can of pumpkin puree contains about 1 3/4 cups.