Pumpkin White Chocolate Chip Cookies
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These Pumpkin White Chocolate Chip Cookies have crisp edges, gooey centers, lots of pumpkin spice and plenty of white chocolate chips!
These Pumpkin White Chocolate Chip Cookies have the same texture as regular chocolate chip cookies but with the delicious taste of pumpkin spice. They have crisp edges, gooey centers and plenty of white chocolate chips! They’re also SO easy to make with zero chill time and no stand mixer required.
If you’re looking for more pumpkin recipes you’ll love my Brown Butter Pumpkin Snickerdoodles, Pumpkin Bread or Jumbo Pumpkin Muffins!
Ingredient Breakdown
All-purpose flour – this gives the cookies structure. You can substitute some of the all-purpose flour with bread flour if you want them to be extra chewy.
Baking soda – helps the cookies spread. Do not use baking powder because it will make the cookies cakey.
Cinnamon, nutmeg & ginger – needed to help give the cookies their pumpkin spice flavor.
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1 teaspoon of salt.
Granulated sugar and brown sugar – both sugars are necessary for sweetness and texture. I prefer using dark brown sugar for extra molasses flavor but light brown sugar also works fine!
Egg yolks – binds ingredients and adds richness without making the cookies cakey.
Pumpkin puree – make sure to use pumpkin puree and NOT pumpkin pie filling. Pumpkin puree has 100% pumpkin while pumpkin pie filling already has spices and sugar added to it.
Vanilla extract and salt – enhances flavor.
How To Make Pumpkin White Chocolate Chip Cookies
1. In a small bowl combine the all-purpose flour, cinnamon, baking soda, salt, nutmeg and ginger. Set aside.
2. In a large bowl whisk melted butter, brown sugar and granulated sugar until well combined.
3. Add in the pumpkin puree, egg yolks and vanilla extract. Whisk until smooth.
4. Add the dry ingredients all at once and fold until almost combined (there should still be streaks of flour). Then add the white chocolate chips and fold until just combined. Do not over mix the dough because it will make the cookies tough.
5. Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). If desired press extra chocolate chips onto the tops of each cookie dough ball.
6. Bake at 375°F for 10 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool. Store cookies in an airtight container at room temperature for up to 5 days.
Pro Tips For Pumpkin White Chocolate Chip Cookies
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix the dough! There should still be streaks of flour in the dough when you add the white chocolate chips. Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here!
- Press extra white chocolate chips on top of scooped dough before baking to make them look pretty.
- Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.
- Don’t over bake them! They will still look a little raw when they come out of the oven but will continue to bake as they cool on the baking sheet. This is the secret to crisp edges and chewy centers.
My Favorite Cookie Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- Stand Mixer
- Baking sheets
- Parchment Paper
- Cookie Scoop
Freezing Instructions:
Scoop dough onto a baking sheet and freeze until firm. Transfer dough to a zip top bag and freeze for up to 3 months. Bake straight from freezer for 12-14 minutes.
What To Make With Leftover Egg Whites?
Try my Angel Food Cupcakes or S’mores Cupcakes!
What To Do With Leftover Pumpkin Puree?
Make one of my other pumpkin recipes! Some of my favorites are:
- Pumpkin Pie Thumbprint Cookies
- Pumpkin Cream Cheese Bread
- Pumpkin Cookies with Maple Icing
- Pumpkin Olive Oil Cake
Did you know that you can also freeze leftover pumpkin puree? Simply transfer it to an airtight container or a zip-top bag and place in the freezer for up to 3 months. Thaw in the fridge overnight when you’re ready to use it!
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Pumpkin White Chocolate Chip Cookies
Equipment
- Baking sheets
- Cookie scoop (I use a 3 tablespoon scoop)
Ingredients
- 330 g (2 3/4 cups) all-purpose flour
- 1 ½ tsp cinnamon
- 1 tsp baking soda
- 1 tsp salt
- ¼ tsp ginger
- ¼ tsp nutmeg
- 226 g (1 cup) unsalted butter, melted
- 200 g (1 cup) brown sugar
- 150 g (3/4 cup) granulated sugar
- 120 g (1/2 cup) pumpkin puree
- 2 egg yolks save the whites for another recipe!
- 1 tsp vanilla extract
- 255 g (1 1/2 cups) white chocolate chips
- extra white chocolate chips for topping optional
Instructions
- Preheat oven to 375°F and line baking sheets with parchment paper or silicone baking mats.
- In a small bowl combine the all-purpose flour, cinnamon, baking soda, salt, nutmeg and ginger. Set aside.
- In a large bowl whisk melted butter, brown sugar and granulated sugar until well combined.
- Add in the pumpkin puree, egg yolks and vanilla extract. Whisk until smooth.
- Add the dry ingredients all at once and fold until almost combined (there should still be streaks of flour). Then add the white chocolate chips and fold until just combined. Do not over mix the dough because it will make the cookies tough.
- Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). If desired press extra white chocolate chips onto the tops of each cookie dough ball.
- Bake at 375°F for 10 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1 tsp salt.
- Store Pumpkin White Chocolate Chip Cookies in an airtight container for up to 5 days at room temperature.
- Scooped cookie dough balls can be frozen for up to 3 months in a zip-top bag.
