Experience the ultimate blend of cozy autumn flavors and creamy decadence with these Pumpkin White Chocolate Chip Cookies. Each soft, tender bite brings together sweet pumpkin, warm spices, and pockets of melty white chocolate, creating a cookie that embodies everything we love about fall baking. Whether you’re sharing them at gatherings or sneaking one with your afternoon coffee, these cookies are destined to become a seasonal favorite.

Pumpkin White Chocolate Chip Cookies Recipe - Recipe Image

Ingredients You’ll Need

There’s something magical about how simple ingredients transform into these showstopping Pumpkin White Chocolate Chip Cookies. Each component has its own unique role—building moistness, chew, and that irresistible comforting flavor in every morsel.

Unsalted butter (1/2 cup, softened): Ensures a rich, delicate crumb and blends beautifully with the pumpkin.
Brown sugar (1/2 cup): Adds a subtle molasses depth and helps keep the cookies soft and tender.
Granulated sugar (1/4 cup): Maintains that classic cookie sweetness and aids in browning.
Canned pumpkin purée (1/2 cup): Brings moisture and signature autumn flavor while creating a pillowy texture.
Large egg yolk (1): Provides richness without watering down the dough, for just the right softness.
Vanilla extract (1 teaspoon): Amplifies all the cozy flavors and ties everything together.
All-purpose flour (1 1/2 cups): The sturdy base, creating a dough that’s soft yet holds its shape.
Baking soda (1/2 teaspoon): Gives the cookies a gentle lift and keeps them fluffy.
Baking powder (1/2 teaspoon): Works with the soda to create a soft, light interior.
Cinnamon (1/2 teaspoon): The quintessential warm spice that makes everything pumpkin sing.
Nutmeg (1/4 teaspoon): Just a hint enhances the pumpkin and adds dimension.
Salt (1/4 teaspoon): Balances the sweetness and deepens the overall flavor.
White chocolate chips (1 cup): Creamy, sweet morsels that melt into gooey perfection inside every cookie.

How to Make Pumpkin White Chocolate Chip Cookies

Step 1: Prep Your Baking Sheet and Preheat

Start by heating your oven to 350°F (175°C), and line a baking sheet with parchment paper for easy cookie removal and even baking. This simple prep makes cleanup a breeze and helps ensure those cookies don’t stick or spread too much.

Step 2: Cream Butter and Sugars

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light, smooth, and slightly fluffy. This process incorporates air for a tender cookie and ensures a seamless blend between your wet and dry ingredients later on.

Step 3: Add Pumpkin, Egg Yolk, and Vanilla

Mix in the pumpkin purée, egg yolk, and vanilla extract, blending thoroughly. This step infuses the dough with rich flavor and balances the texture, offering that signature pumpkin color and softness you’ll adore in these Pumpkin White Chocolate Chip Cookies.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisking disperses the leaveners and spices evenly, meaning each cookie gets the perfect rise and taste in every bite.

Step 5: Bring It All Together

Gradually add the dry ingredients into the wet mixture, stirring until just combined. Be gentle here to avoid overmixing, which keeps your cookies tender and soft. The dough should look thick but scoopable.

Step 6: Fold in the White Chocolate Chips

Use a spatula to gently fold in the white chocolate chips. Make sure they’re evenly distributed so every Pumpkin White Chocolate Chip Cookie is packed with melty goodness.

Step 7: Scoop and Arrange Your Cookies

Scoop tablespoon-sized portions of dough and arrange them on your prepared baking sheet, leaving about two inches between each. This gives them space to spread gently as they bake for that perfect, rounded cookie shape.

Step 8: Bake to Perfection

Bake for 10 to 12 minutes, until the edges look set but the centers remain just a touch soft—remember, they’ll firm up as they cool. If you love a chewier cookie, chill the dough for 20 to 30 minutes beforehand for extra height and chew.

Step 9: Cool and Enjoy

Let your Pumpkin White Chocolate Chip Cookies cool on the baking sheet for about 5 minutes to set, then finish cooling on a wire rack. This ensures the centers stay luxuriously soft while the edges get that gentle crisp.

How to Serve Pumpkin White Chocolate Chip Cookies

Garnishes

Give your cookies a little flourish by sprinkling a pinch of cinnamon or a few extra white chocolate chips on top right after they come out of the oven. A light dusting of powdered sugar can also give them that irresistible, bakery-style look. If you’re feeling festive, a drizzle of melted white chocolate can take things to the next level!

Side Dishes

Nothing pairs better with Pumpkin White Chocolate Chip Cookies than a tall glass of cold milk or a hot cup of coffee or chai tea. If you want to elevate dessert, serve them alongside a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream—these simple additions complement the cookie’s warmth.

Creative Ways to Present

Stack a handful of cookies and tie with a ribbon for a charming edible gift. For parties, arrange them on a rustic wooden platter, or use them to create delicious ice cream sandwiches by pairing your favorite creamy flavor between two cookies. These treats also look great in a cookie jar as a cheerful centerpiece for your fall table!

Make Ahead and Storage

Storing Leftovers

Place any leftover Pumpkin White Chocolate Chip Cookies in an airtight container at room temperature, where they’ll stay fresh and soft for up to four days. Including a small slice of bread in the container can help keep them extra moist (just switch out the bread if it gets stale).

Freezing

For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe zip-top bag or container. They’ll keep beautifully for up to three months. You can also freeze the unbaked dough (scooped), and bake straight from frozen; just add an extra minute or two to the baking time.

Reheating

If you crave that just-baked goodness, a quick 10-second zap in the microwave will make your cookies warm and gooey again. Alternatively, pop them in a 300°F oven for 3–4 minutes. This little trick brings back the fresh-from-the-oven magic!

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can substitute homemade pumpkin purée for canned—just make sure it’s thick, not watery, to avoid overly soft cookies. Strain out extra liquid if needed for best results.

What makes these cookies so soft and pillowy?

The combination of pumpkin purée and a single egg yolk creates a super tender, moist texture. The extra moisture from pumpkin is balanced by the right amount of flour and a short bake time, making every bite soft yet satisfying.

Can I swap white chocolate for another type?

Absolutely! While white chocolate chips add incredible creaminess and sweetness, you can try regular chocolate chips, butterscotch, or even a mix. Just keep the measurement at about one cup for balanced flavor.

Are Pumpkin White Chocolate Chip Cookies freezer-friendly?

These cookies freeze wonderfully, either as baked cookies or unbaked dough portions. This means you can always have a batch ready to bake and enjoy whenever the craving hits—perfect for busy weeks or upcoming parties.

Why chill the dough before baking?

Chilling the dough solidifies the fat and allows the flour time to hydrate, leading to thicker, chewier cookies that don’t spread too much. It’s an optional step, but if you love bakery-style cookies, it makes a real difference!

Final Thoughts

If you’re searching for a cozy, crowd-pleasing treat, give these Pumpkin White Chocolate Chip Cookies a try. They’re as fun to bake as they are to share, and there’s nothing quite like filling your kitchen with the sweet aroma of pumpkin and spice. One batch and you’ll see why these cookies become an instant favorite every fall!