Pumpkin White Chocolate Chip Cookies
I can’t get enough of these Pumpkin White Chocolate Chip Cookies! They taste like fall wrapped up in a warm hug.
You’ll love how the pumpkin makes them super soft and moist. The white chocolate chunks melt in your mouth while those cozy spices remind you of crisp autumn days.
Trust me, once you smell these baking in your kitchen, your whole family will come running. I promise you’ll want to make them again and again.
Why You’ll Love These Cookies
I just know you’re going to fall in love with these perfectly spiced pumpkin cookies.
- Taste Like Autumn: Get that perfect, cozy pumpkin spice flavor in every bite.
- Super Soft Texture: You’ll love how pillowy and chewy these cookies are.
- Everyone Loves Them: Bring these to a party, and they’ll be gone in minutes!
- So Easy to Bake: You don’t need to be a pro baker to make these beauties.
- Makes Your House Smell AMAZING: The warm, spicy smell is the best part of baking them.
Ingredients You’ll Need
Here are the simple things you’ll need to make these cookies. You can find the exact amounts down in the recipe card!
- Butter: You’ll want your butter soft and at room temperature to make the dough creamy.
- Sugar: I use both brown and white sugar. This mix gives the cookies a great chewy texture.
- Canned Pumpkin Puree: Make sure you grab the pure pumpkin, not the pie filling, for the best flavor!
- All-Purpose Flour: This is what gives your cookies their wonderful structure and body.
- Pumpkin Pie Spice: This magical blend of spices gives your cookies that classic, warm, fall taste.
- White Chocolate Chips: These sweet and creamy chips are the perfect partner for the pumpkin spice. YUM!
How to Make Pumpkin White Chocolate Chip Cookies
Let’s get baking! This recipe is so fun and easy. Just follow along with me, and you’ll have perfect cookies in no time.
Step 1: Mix the Wet Ingredients
- In your big mixing bowl, use an electric mixer to beat together 1/2 cup room temperature butter, 3/4 cup brown sugar, and 1/2 cup granulated sugar. Keep going until it’s nice and creamy!
- Then, add in 1 cup canned pumpkin puree, 1 large egg, and 2 teaspoons of vanilla extract. Mix it all up until it’s blended together.
Step 2: Add the Dry Ingredients
Now, add your 2 ¼ cups all-purpose flour, 2 teaspoons pumpkin pie spice, 1 1/2 teaspoons baking soda, and 1 teaspoon salt right into the same bowl. Switch your electric mixer to a low speed and mix just until the flour disappears—don’t overmix.
Step 3: Fold in the Chocolate Chips
Time for the best part! Gently stir in 2 cups white chocolate chips with a spatula. Try not to mix too much—we want to keep the dough nice and tender.
Step 4: Chill Your Dough
Use a cookie scoop to make dough balls and place them on a baking sheet. Pop that sheet in the fridge for at least 30 minutes. This little rest helps the cookies stay thick and so CHEWY. Don’t skip this step!
H3: Step 5: Now Bake Time!
Get your oven preheated to 375°F. Bake your chilled cookie dough for about 13-15 minutes. You’ll know they’re done when the tops look set. Let them hang out on the pan for a few minutes before moving them to a cooling rack.
Tips for the Best Pumpkin Cookies
Want to know my secrets for making these cookies extra delicious? Here are a few little tricks I’ve learned along the way!
- Always Chill the Dough: Seriously, this is the key! Chilling the dough keeps your cookies from turning into flat pancakes.
- Stick with Pure Pumpkin: Make sure your can says “100% pure pumpkin.” The pie filling has extra stuff we don’t need.
- Measure Flour Like This: Spoon your flour into the measuring cup instead of scooping it. This keeps you from adding too much!
- Don’t Overmix the Dough: Be gentle when you add the flour. Mixing too much can make the cookies tough.
- Let Them Rest on the Pan: Give your cookies about 5-10 minutes on the hot pan after they come out of the oven. This helps them set up.
Variations and Substitutions
Have fun and make this recipe your own! I love playing around with ingredients. Here are a few ideas to get you started.
- Switch the Chocolate: Try milk chocolate, dark chocolate, or butterscotch chips instead of white chocolate for different flavors…Check out my pumpkin chocolate chip cookies for dark chocolate inspiration.
- Add a Little Crunch: Toss in a cup of chopped pecans or walnuts for a yummy, nutty texture.
- Make it More Spicy: If you love spice as much as I do, add an extra dash of cinnamon or a little pinch of cloves.
- Drizzle with Glaze: A simple powdered sugar glaze drizzled over the cooled cookies looks so pretty and tastes great.
- Toss in Some Fruit: A handful of dried cranberries would add a fun, chewy, and tart flavor.
Make-Ahead and Storage Tips
I get it, life is busy! The great news is you can totally make these ahead of time. You can scoop the cookie dough onto a baking sheet, freeze the dough balls, and then pop them into a freezer bag.
They’ll be good for up to 3 months! When you want a cookie, just bake them from frozen and add a couple of extra minutes to the baking time.
If you have any cookies left over, just store them in an airtight container. They’ll stay soft for about 5 days.
Recipe FAQs
Why did my cookies spread so much?
Oh no! That usually happens if the dough isn’t cold enough. Make sure to chill it for at least 30 minutes before baking.
Can I use pumpkin pie filling instead of puree?
I wouldn’t recommend it. Pumpkin pie filling is already sweetened and spiced, and it will change how your cookies turn out.
How do I know when the cookies are done?
You’ll know they’re ready when the tops look puffy and set. They will finish baking in the hot pan as they cool.
Can I make these cookies gluten-free?
I haven’t tried it myself, but you could probably use a good 1-to-1 gluten-free flour blend instead of the all-purpose flour.
How should I store leftover cookies?
Just pop them in an airtight container on your counter. They’ll stay fresh and soft for up to 5 days.
Can I freeze the baked cookies?
Yes! Let them cool down completely, then put them in a freezer-safe bag. You can freeze them for up to 3 months.
Is it necessary to use an electric mixer?
You can definitely mix by hand, but electric mixer makes it so much easier to get the butter and sugar fluffy.
Why are my cookies too soft or cakey?
You probably used too much pumpkin or not enough flour. Measure carefully and you’ll get better results.
Can I double this recipe for larger batches?
Yes! Double everything and bake in batches using the same temperature and time.
Pumpkin White Chocolate Chip Cookies
Ingredients
- 1/2 cup butter room temperature
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 cups white chocolate chips
Instructions
- Cream Butter and Sugars: In a big bowl, use an electric mixer to beat the butter and both sugars until they are light and fluffy.
- Add Wet Ingredients: Mix in the pumpkin, egg, and vanilla until everything is nicely combined.
- Mix in Dry Ingredients: Add the flour, pumpkin pie spice, baking soda, and salt. Mix on low speed until you just see the flour disappear.
- Stir in Chocolate: Gently fold in your white chocolate chips with a spatula. Don't mix too much!
- Chill Dough: Scoop balls of dough onto a baking sheet and pop them in the fridge to chill for 30 minutes.
- Preheat Oven: While the dough is chilling, get your oven heated to 375 degrees Fahrenheit.
- Bake Cookies: Bake your cookies for 13-15 minutes, or until the tops look set and puffy.
- Cool Cookies: Let the cookies cool on the pan for 5 minutes before moving them to a wire rack to cool completely.
Notes
- Please don’t skip chilling the dough! It’s the secret to thick and chewy cookies.
- Make sure you’re using 100% pure pumpkin puree, not the pumpkin pie filling.
- Using a cookie scoop helps make all your cookies the same size so they bake evenly.
- You can freeze the unbaked dough balls for a quick and yummy treat another day.
- Keep your leftover cookies in a sealed container to keep them soft and fresh.
