Soft pumpkin cookies packed with white chocolate chips. These cookies are a sweet and welcomed treat during Fall!
These tasty pumpkin cookies are packed with delicious flavor in every soft cookie bite. With the pumpkin spice, pumpkin puree, and white chocolate chips all pairing so well together, these cookies are a big Fall favorite.
These pumpkin spice white chocolate chip cookies are easy to make and the hardest part is simply waiting for the dough to chill before scooping. While you can simply skip the chilled part- it's needed if you want those puffy cookies that melt in your mouth!
- Pumpkin Puree
- Baking Soda
- Pumpkin Pie Spice
- White Chocolate Chips
For the exact amounts needed, please see the recipe card below.
🍽 Equipment Needed
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- Measuring spoons
- Measuring cups
- Mixing Bowls
- Parchment paper
- Baking sheet
- Electric mixer
Check out how to make pumpkin white chocolate chip cookies with these simple step-by-step instructions:
In a bowl, cream together the butter and sugar.
Add in the egg, vanilla, and pumpkin puree, mixing again to combine.
In another bowl, combine the flour, salt, baking soda, and pumpkin pie spice.
Add the flour mixture to the butter mixture and then beat again until smooth.
Fold in the white chocolate chips.
Chill the dough in the fridge for at least 2 hours.
Using a medium sized cookie scoop (or two rounded tablespoons) assemble cookies on the baking sheet, allowing a few inches spaced between each cookie for them to grow.
Bake at 375 degrees F for 10 minutes and allow to cool completely on the baking sheet before transferring to a wire rack.
Serve and enjoy!
🍴 Recipe Tips
If you want to let the white chocolate pumpkin cookies dough chill longer than 2 hours, you can allow it to chill up to 2 days in advance. I find that the flavors are even a little better when they have longer to meld together.
Making the cookie dough at night and then chilling them overnight is a great way to wake up and bake warm cookies to snack on all day!
These cookies are good for 3-5 days at room temperature if kept stored in an airtight container. Any longer than that and they may become staler. Cookies are best enjoyed fresh.
Yes, these cookies freeze very well. I recommend either flash-freezing them on a cookie sheet for an hour or laying them in an airtight container with wax paper between layers to prevent sticking. Freeze for up to 3 months.
Absolutely! Homemade pumpkin puree or storebought, either one is great with these easy cookies. Just make sure that you don't accidentally grab a can of pumpkin pie filling as that is something else entirely and won't work right with this cookie recipe.
More great cookie recipes to try
- Milk Dud Cookies
- Lucky Charms Cookies
- Chocolate Chip Marshmallow Cookies
- Air Fried Oreo Cookies
- Valentines Chocolate Chip M&M Cookies
- Oreo Chocolate Chip Cookies
Pumpkin White Chocolate Chip Cookies
- 1 cup sugar ($0.22)
- ½ cup butter, softened ($0.75)
- 1 large egg ($0.08)
- 1 teaspoon vanilla ($0.02)
- ⅓ cup pumpkin puree ($0.50)
- ½ teaspoon salt ($0.05)
- ½ teaspoon baking soda ($0.01)
- 1 teaspoon pumpkin pie spice ($0.10)
- 2 cups flour ($0.16)
- 1 cup white chocolate chips ($0.98)
- Cream together sugar and butter.
- Add egg and vanilla and pumpkin puree.
- In another bowl combine flour, salt, baking soda, and pumpkin pie spice.
- Add flour mixture to butter mixture, beating until smooth.
- Fold in white chocolate chips.
- Chill the dough for at least 2 hours before scooping and baking. Medium sized scoop.
- Bake at 375 Degrees F for 10 minutes. Let cool.