With warm pumpkin flavors and sweet, creamy white chocolate chips, these Pumpkin White Chocolate Chip Cookies are the ultimate fall treat! Easy to make, these are perfect for lunchboxes, afternoon snacking, road trips, and fall dessert boards.
Fall baking is all about warm spices and cozy, comforting desserts.
We love celebrating pumpkin season with these pumpkin banana muffins and chocolate chip pumpkin bread. And while we love making these pumpkin spice cookies, sometimes we crave just a little more sweetness.
That’s where these pumpkin white chocolate chip cookies come in.
Soft, spiced, and filled with creamy bursts of white chocolate, these cookies are everything cozy baking should be.
Each bite is tender and rich with pumpkin flavor, balanced by the sweet, buttery snap of white chocolate chips.
They’re the kind of cookies that fit any occasion, especially in the fall. Think afterschool snacks, lunchbox treats, a quick pick-me-up with coffee, or sweet bites at fall parties and sports nights. They’re just as welcome on a holiday dessert table as they are on a rainy afternoon at home.
Table of Contents
Why you’ll love this recipe
Here’s why my family loves these cookies, and think you will too!
- recipe uses simple pantry ingredients
- cookies are ready in under 30 minutes
- they are soft, chewy, and spiced just right
- these are freezer-friendly for make-ahead baking
- you get a festive cookie with warm fall flavors
Ingredient notes
Make sure your pantry is stocked with these ingredients, as they’re essential to not only this cookie recipe, but also to fall baking:
- pumpkin purée: make sure you use pure pumpkin, not pumpkin pie mix
- flour: all-purpose works best for a soft yet sturdy texture
- pumpkin pie spice: full of cinnamon, nutmeg, and cloves, this brings warm fall flavors to the cookies
- brown sugar: combined with the white sugar, adds depth and keeps cookies chewy
- butter: use softened unsalted butter for rich flavor
- white chocolate chips: creamy, sweet contrast to pumpkin
- vanilla extract: boosts the overall flavor
- cinnamon sugar: creates a lightly crunchy exterior and adds the final touch of sweetness to the cookies.
Step-by-step instructions
You’ll find the full list of ingredients along with measurements, and more detailed instructions in the printable recipe card at the bottom of this post. Here are some step-by-step photos to help you make the best pumpkin cookies ever!
Start by preheating the oven to 375°F, lining a baking sheet with parchment paper, and whisking together the cinnamon sugar. Set baking sheet and cinnamon sugar aside.
- Start by whisking together the dry ingredients.
- Then in the bowl of a stand mixer, cream the butter for a couple of minutes.
- Add both sugars and cream with the butter.
4. Cream the butter and sugars until well incorporated, creamy and fluffy, like the photo above.
5. Add the pumpkin puree and vanilla, and beat together. The mixture will almost look curdled at this point, but that is normal.
6. Gradually beat in the dry ingredients.
7. Mix only until all ingredients are well incorporated, like the photo above. Do not overmix!
8. Fold in the white chocolate chips.
9. Scoop out 1″ dough balls.
10. Roll the dough balls into round shapes and gently roll in the cinnamon sugar to coat.
11. Place about 2-inches apart on the prepared baking sheet.
12. Gently press down on the tops of the cookie dough balls with the base of a glass.
13. Bake at 375°F for 9-10 minutes, just until the edges are slightly crisp. Allow to cool for a few minutes.
Marlynn’s Tip
Recipe Tip
Remove excess moisture from the pumpkin puree first by placing the amount on a plate and then gently covering and dabbing with a paper towel to soak up excess moisture.
Also, make sure the butter is at room temperature before you cream the butter.
Recipe FAQs
Yes. Scoop dough into balls, freeze on a tray, then store in bags for up to 3 months.
Store in an airtight container with a slice of bread to lock in moisture.
Store in an airtight container at room temperature for up to one week.
Serving suggestions
While you can absolutely devour these one by one on their own, here are some more ways to enjoy these pumpkin white chocolate chip cookies:
- Serve warm with a white chocolate peppermint mocha or spiced tea for an afternoon treat.
- Stack a few in a lunchbox with a thermos of our vegan pumpkin soup.
- Add them to a fall dessert board with apple pie bars, pumpkin cheesecake bars, and ginger and pear tart with puff pastry.
- Pair with a scoop of stracciatella ice cream for a quick cookie sundae.
🍷 🥂 Wine pairings
Because of COURSE you can pair wine with cookies! Here are two wines that pair well with the sweet fall flavors in these cookies:
- Late Harvest Riesling: its honeyed sweetness and bright acidity balance the spiced pumpkin and creamy white chocolate.
- Sparkling Moscato: light bubbles and floral notes lift the richness while keeping each bite refreshing.
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Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Pumpkin White Chocolate Chip Cookies
Equipment
Ingredients
Cinnamon sugar
- 1 Tablespoon granulated sugar
- ½ teaspoon ground cinnamon
cookie batter
- 1½ cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup (1 stick) unsalted butter, softened at room temperature
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- ½ cup pumpkin puree
- 1 teaspoon vanilla extract
- ½ cup white chocolate chips, plus more for the tops
Instructions
- Preheat oven to 375°F. Line two baking sheets with parchment paper and set aside.
- In a small bowl, whisk together the cinnamon and the sugar. Set aside.
- In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, salt. Set aside.
- In the bowl of a stand mixer, beat the butter until light and creamy, about 2 minutes.
- Add both sugars and beat with the butter for another 2 minutes.
- Add pumpkin puree and vanilla, and beat together. Batter will be combined, but wet and clumpy (this is normal)
- Gradually add the dry ingredients to the wet ingredients and beat together until just combined.
- Fold in the white chocolate chips.
- Form 1-inch dough balls and gently roll into the prepared cinnamon sugar. Place on the prepared baking sheets. Bake for 9-10 minutes. Allow to cool for 5-10 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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