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    BeeyondCereal » Recipes » Cookie Recipes

    Pumpkin White Chocolate Chip Cookies

    Modified: Oct 18, 2023 Published: Nov 22, 2020 by Nicole Durham This post may contain affiliate links. Leave a Comment

    Jump to Recipe Pin Recipe
    5 from 1 vote

    Soft pumpkin cookies packed with white chocolate chips. These Pumpkin White Chocolate Chip Cookies are a sweet and welcomed treat during Fall!

    Recipe: $3.64 | Per Serving: $0.20 | Yield: 18 cookies

    6 pumpkin white chocolate chip cookies cooling on wire rack, chips nearby.

    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!

    For more pumpkin recipes, make sure to check out my Pumpkin Banana Bread, Pumpkin Spice Snickerdoodles, and Pumpkin Hand Pies.

    Jump to:
    • 🍯 Why This Recipe Works
    • 🥘 Ingredients
    • 🔪 Instructions for Pumpkin White Chocolate Chip Cookies
    • 🍴 Recipe Tips
    • 💭 Recipe FAQs
    • ❤️ More Delicious Cookie Recipes
    • 📖 Recipe
    • 💬 Comments

    🍯 Why This Recipe Works

    1. Simple ingredients. This recipe uses some very plain and basic pantry staple ingredients like flour, baking soda, butter, and vanilla to create a delicious cookie experience.
    2. Easy to follow steps. Measure, mix, chill, scoop, and bake. This recipe is simple and easy enough to follow that anyone can make them.
    3. Delicious results. These cookies practically melt in your mouth. They're so good. Made with real pumpkin puree, warm spices, and white chocolate chips, every bite is an explosion of flavor.

    🥘 Ingredients

    ingredients needed to make pumpkin white chocolate chip cookies.

    Ingredient Notes:

    Pumpkin Puree- Use pumpkin puree for a fresh pumpkin flavor and orange color. If you still have pumpkin puree, make sure to try our No Bake Pumpkin Cheesecake or Edible No Cook Pumpkin Playdough.

    Baking Soda- To help the cookies rise nicely as they bake, you will need some baking soda.

    Pumpkin Pie Spice- Adding pumpkin pie spice will give us a nice warm flavor in every cookie.

    White Chocolate Chips- You will need some white chocolate chips to scatter throughout the dough so that every cookie gets plenty in every bite.

    For specific ingredients and measurements, please see the recipe card below.

    🔪 Instructions for Pumpkin White Chocolate Chip Cookies

    Cream butter and sugar. Add egg, vanilla, and pumpkin. Mix until combined.

    Step 1: Add the butter and sugar to a large mixing bowl (Image 1).

    Step 2: Cream together with an electric mixer until light and fluffy (Image 2).

    Step 3: Add in the egg, vanilla, and pumpkin puree (Image 3).

    Step 4: Mix again to combine (Image 4).

    Whisk flour, salt, baking soda, and pumpkin pie spice. Add to butter mixture.

    Step 5: In another bowl, add the flour, salt, baking soda, and pumpkin pie spice (Image 5).

    Step 6: Whisk together to combine (Image 6).

    Step 7: Add the flour mixture to the butter mixture (Image 7).

    Step 8: Mix together until smooth (Image 8).

    Fold in white chocolate chips. Scoop dough onto lined baking sheet. Bake.

    Step 9: Add the white chocolate chips (Image 9).

    Step 10: Fold together until well combined (Image 10).

    Step 11: Chill the dough in the fridge for at least 2 hours.

    Step 12: Using a medium sized cookie scoop (or two rounded tablespoons), assemble cookies on the baking sheet, allowing a few inches of space between each cookie for them to grow (Image 11).

    Step 13: Bake at 375 degrees F for 10 minutes and allow to cool completely on the baking sheet before transferring to a wire rack (Image 12).

    Serve and enjoy!

    a blue rimmed plate with 5 pumpkin white chocolate chip cookies on it

    🍴 Recipe Tips

    1. Make-Ahead Option- For enhanced flavor, refrigerate the white chocolate pumpkin cookie dough for up to 2 days. Longer chilling allows flavors to meld beautifully.
    2. Overnight Preparation- Prepare the dough in the evening and refrigerate overnight for convenient baking the next day. Enjoy freshly baked cookies for a delightful treat any time!

    💭 Recipe FAQs

    How long are pumpkin cookies good for?

    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.

    Do pumpkin chocolate chip cookies freeze well?

    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.

    Can I make cookies with homemade pumpkin puree?

    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.

    6 pumpkin white chocolate chip cookies on a wire rack with white chocolate chips.

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    If you tried these Pumpkin White Chocolate Chip Cookies, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!

    📖 Recipe

    6 pumpkin white chocolate chip cookies on a wire tray with scattered white choc chips to the side.
    Print Recipe
    5 from 1 vote

    Pumpkin White Chocolate Chip Cookies

    Soft pumpkin cookies packed with white chocolate chips. These cookies are a sweet and welcomed treat during Fall!
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Chilling Time 2 hours hrs
    Servings: 18
    Calories: 94kcal
    Cost Recipe $3.64 / Serving $0.20
    Prevent your screen from going dark

    Equipment

    • Measuring Spoons
    • Measuring Cups
    • Mixing Bowls
    • Parchment Paper
    • Baking Sheet
    • Electric Mixer

    Ingredients

    • ½ cup butter, softened ($0.99)
    • 1 cup granulated sugar ($0.36)
    • 1 large egg ($0.15)
    • 1 teaspoon vanilla extract ($0.03)
    • ⅓ cup pumpkin puree ($0.44)
    • 2 cups all purpose flour ($0.26)
    • ½ teaspoon salt ($0.01)
    • ½ teaspoon baking soda ($0.01)
    • 1 teaspoon pumpkin pie spice ($0.08)
    • 1 cup white chocolate chips ($1.31)
    US Customary - Metric

    Instructions

    • Add the butter and sugar to a large mixing bowl.
    • Cream together with an electric mixer until light and fluffy.
    • Add in the egg, vanilla, and pumpkin puree.
    • Mix again to combine.
    • In another bowl, add the flour, salt, baking soda, and pumpkin pie spice.
    • Whisk together to combine.
    • Add the flour mixture to the butter mixture.
    • Mix together until smooth.
    • Add the white chocolate chips.
    • Fold together until well combined.
    • 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!

    Notes

    Extended Chilling: You can let the cookie dough chill for up to 2 days in advance if you desire. Longer chilling times can enhance the flavor as the ingredients meld together.
    Overnight Preparation: Making the cookie dough in the evening and chilling it overnight is a great way to have freshly baked cookies to enjoy throughout the day.
    Storage: These cookies can be stored at room temperature in an airtight container for 3-5 days. Beyond that, they may become less fresh. For the best taste, enjoy them while they're still fresh.
    Freezing: These cookies freeze well. You have two options: flash-freeze them on a cookie sheet for an hour before transferring to an airtight container with wax paper between layers to prevent sticking, or lay them directly in an airtight container. They'll stay good in the freezer for up to 3 months.

    Nutritional Information

    Serving: 1cookie | Calories: 94kcal | Carbohydrates: 11.5g | Protein: 0.5g | Fat: 5.4g | Saturated Fat: 3.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 3.3g | Cholesterol: 23.9mg | Sodium: 104.6mg | Potassium: 15.3mg | Fiber: 0.1g | Sugar: 11.3g | Vitamin A: 82.8IU | Vitamin C: 0.2mg | Calcium: 4.4mg | Iron: 0.1mg
    Author Nicole Durham
    Course Dessert, Snack
    Cuisine American
    Diet Vegetarian
    Tried this recipe?Mention @BeeyondCereal on Instagram and hashtag it #BeeyondCereal
    Nutrition provided is an estimate. It will vary based on specific ingredients used. To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.

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    The proud owner and recipe developer behind BeeyondCereal. Here, I'm passionate about showing people how to navigate the kitchen with frugality in mind, whipping up family-friendly recipes that not only save money but also bring joy to every meal.

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