I think we can all agree that pumpkin spice season is here and it's time to get started on your fall baking! Today I'm sharing the perfect fall cookie recipe with you: White Chocolate Chip Pumpkin Cookies. This is seriously one of my favorite recipes.
I love this time of year and while the fall season in Florida doesn't include falling leaves or cool weather, these pumpkin white chocolate chip cookies scream fall to me.
These cookies are a sweet, decadent twist on everyone's favorite fall flavor. They're the perfect dessert for your next holiday party or family gathering.
When it comes to fall cookies, you probably think of pumpkin spice cookies or snickerdoodle cookies, but this white chocolate chip pumpkin cookies recipe is going to change all that! These are seriously the best cookies!
The sweet flavor of the white chocolate chips combined with the pumpkin flavor is like a flavor symphony for your mouth!
What makes them even better? These delicious pumpkin cookies are easy to make and take less than 30 minutes from start to finish! When you try this recipe out, let me know what you think in the comments below. They quickly became a family favorite here!
I'm all about soft cookies and these chewy pumpkin cookies hit the ball out of the park!
So ditch the traditional cookies and make this easy pumpkin cookie recipe instead! Happy Baking!
White Chocolate Chip Pumpkin Cookies Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 ½ tablespoon pumpkin pie spice (You can use this homemade pumpkin pie spice recipe or use store-bought pumpkin spice seasoning)
- ½ teaspoon salt
- 1 cup butter, melted
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 egg
- 1 ½ teaspoons vanilla extract
- 1 cup canned pumpkin
- 2 cups white chocolate chips
How To Make These Amazing Pumpkin Cookies
Preheat oven to 350°F.
In a large bowl, combine granulated sugar, brown sugar, salt & butter. I used melted butter in these cookies, but you could try using softened butter instead.
In that case, you'd want to use a handheld mixer or stand mixer to cream butter with the white sugar, brown sugar, and salt.
Next, add the wet ingredients: egg, vanilla & canned pumpkin.
Mix well.
Add the rest of the dry ingredients (flour, baking soda, and pumpkin pie spice) into the large mixing bowl.
If you want, you can mix the dry ingredients in a small bowl and then add the flour mixture into the larger bowl.
And then do some more mixing.
Stir in the white chocolate chips. If you're using an electric mixer or a hand mixer, you won't want to use it after adding the white chocolate chips.
You'll just want to mix those in by hand or your white chocolate chip cookies will be more like little tiny bits of white chocolate chunks cookies.
Use a large cookie scoop or a teaspoon or tablespoon to place cookie dough balls onto a large baking sheet. You can use a sheet of parchment paper or a silicone mat on your cookie sheet for easier clean up.
Bake for 15 minutes or until edges are lightly browned.
Transfer to a wire cooling rack and let cool.
Enjoy these amazing white chocolate pumpkin cookies! My favorite way to eat them is when they're slightly warm with a tall glass of milk.
FAQ {Frequently Asked Questions}
What is the best way to store these cookies?
The best way to store these cookies is in an airtight container. {I personally store mine in a fun airtight cookie jar.}
If you like soft pumpkin cookies, you can put a paper towel on top of the pumpkin chocolate chip cookies and then place a piece of bread on top before sealing the container. This will keep your cookies super soft and chewy.
Can I use milk chocolate chips, semi sweet chocolate chips or dark chocolate chips instead of white chocolate chips?
Yep…you sure can, but you won't get the same flavor profile. I think these cookies are amazing with the white chocolate chips.
I like cakey pumpkin cookies? Do these have a cake-like texture?
No, these are a softer, chewy cookie. If you like a cakier cookie, consider adding an additional egg or egg yolk to the recipe.
Does is matter if I use dark brown sugar or golden brown sugar?
I prefer using a dark brown sugar, but these pumpkin white chocolate cookies will be amazing either way.
Can you freeze these pumpkin cookies?
Yes! You'll be happy to know that these pumpkin cookies freeze well. You'll want to freeze them in an airtight container for up to 6 weeks. When you're ready to use them, let the defrost completely at room temperature before opening the container for the best texture.
Check Out These Other Fabulous Pumpkin Recipes
And if you love chocolate chip cookies, I seriously think this is the best chocolate chip cookie recipe on the internet.
Pin These Easy Pumpkin Cookies For Later!
White Chocolate Chip Pumpkin Cookies
It's time to get started on your fall baking! Ditch the traditional cookies & make these White Chocolate Chip Pumpkin Cookies instead!
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 ½ tablespoons pumpkin pie spice
- ½ teaspoon salt
- 1 cup butter, melted
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 egg
- 1 ½ teaspoons vanilla
- 1 cup canned pumpkin
- 2 cups white chocolate chips
Instructions
- Preheat oven to 350°F.
- In a large bowl, combine granulated sugar, brown sugar, salt & butter. I used melted butter in these cookies, but you could try using softened butter instead. In that case, you’d want to use a handheld mixer or stand mixer to cream butter with the white sugar, brown sugar, and salt.
- Add the egg, vanilla & canned pumpkin.
- Mix well.
- Add the rest of the dry ingredients (flour, baking soda, and pumpkin pie spice) into the large mixing bowl. (If you want, you can mix the dry ingredients in a small bowl and then add the flour mixture into the larger bowl).
- And then do some more mixing.
- Stir in the white chocolate chips. If you’re using an electric mixer or a hand mixer, you won’t want to use it after adding the white chocolate chips. You’ll just want to mix those in by hand or your white chocolate chip cookies will be more like little tiny bits of white chocolate chunks cookies.
- Use a cookie scoop or teaspoon to place cookie dough balls onto a large baking sheet. You can use a sheet of parchment paper or a silicone mat on your cookie sheet for easier clean up.
- Bake for 15 minutes or until edges are lightly browned.
- Transfer to a wire cooling rack.
- Enjoy these amazing white chocolate pumpkin cookies!
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This recipe was originally posted here in September 2021.
