white chocolate chip pumpkin cookies

White chocolate chip pumpkin cookies are soft, chewy, and bursting with fall flavors, making them the perfect seasonal treat. The pumpkin adds moisture and warmth while the white chocolate chips provide a creamy sweetness that balances the spices.

This recipe is simple enough for weeknight baking yet special enough for holiday gatherings or cozy fall weekends. With a few pantry staples, you can whip up cookies that taste bakery-quality at home.

Whether paired with a hot cup of coffee, tea, or a glass of milk, these cookies are the ultimate autumn indulgence that friends and family will love.

Ingredients List

– 1 cup canned pumpkin puree
– ½ cup unsalted butter, softened
– 1 cup granulated sugar
– ½ cup brown sugar, packed
– 1 large egg
– 2 teaspoons vanilla extract
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon baking powder
– ½ teaspoon salt
– 2 teaspoons ground cinnamon
– ½ teaspoon ground nutmeg
– ½ teaspoon ground cloves
– ½ teaspoon ground ginger
– 1 ½ cups white chocolate chips

Step-by-Step Instructions

Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or lightly grease them.

Step 2: In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.

Step 3: Add the pumpkin puree, egg, and vanilla extract. Beat until well combined. The mixture may look slightly curdled, but that’s normal.

Step 4: In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.

Step 5: Gradually add the dry ingredients into the wet mixture, mixing just until combined. Do not overmix.

Step 6: Fold in the white chocolate chips evenly throughout the dough.

Step 7: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart.

Step 8: Bake for 12–15 minutes, or until the edges are set and the centers are slightly soft.

Step 9: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Cook Time

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Servings

Makes about 24 cookies

Nutritional Information (approx. per cookie)

Calories: 140
Carbs: 22g
Protein: 2g
Fat: 6g

Storage Instructions

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a sealed container or freezer bag for up to 2 months. Thaw at room temperature before serving.

Pairings/Suggestions

These cookies pair beautifully with a hot latte, chai tea, or a glass of cold milk. For a festive touch, drizzle with melted white chocolate or sandwich two cookies together with cream cheese frosting for a decadent treat.

Seasonal Relevance

White chocolate chip pumpkin cookies are especially perfect for fall, Halloween, and Thanksgiving gatherings. They bring the warm flavors of pumpkin spice into every bite, making them a seasonal must-have. However, they’re so delicious that you might find yourself baking them year-round.

Health Benefits

Pumpkin is rich in vitamin A, fiber, and antioxidants, making these cookies slightly more nutritious than traditional ones. The spices—cinnamon, nutmeg, and cloves—offer anti-inflammatory properties and may help regulate blood sugar levels. By slightly reducing sugar or using dark chocolate chips instead of white chocolate, you can create a lighter, still-delicious version.

Pros and Cons

Pros	Cons
Soft, chewy, and flavorful	Best enjoyed fresh
Seasonal pumpkin spice appeal	Can be too sweet for some
Crowd-pleasing and festive	Requires canned pumpkin or fresh puree
Freezer-friendly for later enjoyment	White chocolate may not appeal to all tastes

Conclusion

White chocolate chip pumpkin cookies combine the cozy flavors of fall with the sweet creaminess of white chocolate for a cookie that’s as festive as it is delicious. Easy to prepare and perfect for sharing, they’re a treat that always gets rave reviews.

Whether you bake them for a holiday dessert table, a seasonal gift, or just to enjoy on a chilly evening, these cookies are sure to become a fall favorite. Their balance of spice and sweetness makes them an irresistible addition to any cookie collection.

FAQs

Q1: Can I use fresh pumpkin puree instead of canned?
Yes, just make sure it’s well-drained and smooth to avoid excess moisture in the dough.

Q2: Can I substitute dark or milk chocolate chips?
Absolutely. Dark or milk chocolate chips work beautifully and create a different flavor profile.

Q3: How do I keep the cookies soft?
Store them in an airtight container with a slice of bread inside. The bread helps maintain moisture, keeping the cookies soft for longer.