When pumpkin season rolls around, there’s no better way to celebrate than with a warm batch of Pumpkin White Chip Cookies. These soft-baked, melt-in-your-mouth cookies are packed with creamy white chocolate chips, cozy spices, and pure pumpkin goodness. Imagine the scent of cinnamon and vanilla filling your kitchen — it’s like baking a hug.
Perfect for fall quick desserts, Thanksgiving cookie trays, or even fall birthday party treats, these cookies are as simple as they are irresistible. With their chewy centers, buttery edges, and golden pumpkin hue, they capture everything you love about the season in one perfect bite.
- ✔️ Soft, chewy, and loaded with creamy white chocolate chips.
- ✔️ Easy to make — no mixer, no chilling required.
- ✔️ A cozy twist on homemade fall cookie recipes.
- ✔️ Perfect balance of spice, sweetness, and pumpkin flavor.
- ✔️ Ideal for fall treats baking and gifting during the holidays!
These Yummy Pumpkin Cookies are part of our easy delicious fall desserts collection, perfect for snacking, sharing, or pairing with a hot drink after dinner.
Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1 1/2 cups |
| Baking soda | 1/2 tsp |
| Salt | 1/4 tsp |
| Pumpkin pie spice | 2 tsp |
| Ground cinnamon | 1/2 tsp |
| Unsalted butter, melted | 1/2 cup (1 stick) |
| Brown sugar | 2/3 cup |
| Granulated sugar | 1/4 cup |
| Pure pumpkin puree | 1/3 cup |
| Egg yolk | 1 |
| Vanilla extract | 1 1/2 tsp |
| White chocolate chips | 3/4 cup |
| Chopped pecans or walnuts (optional) | 1/4 cup |
Choosing the Best Ingredients
Pumpkin puree: Use pure pumpkin puree — not pumpkin pie mix. It provides moisture, softness, and rich color. For extra flavor, try homemade puree from roasted pumpkin.
Butter: Melted butter gives these cookies their signature chewy texture and slightly caramelized flavor.
White chocolate chips: Choose high-quality chips that stay creamy after baking. Ghirardelli or Guittard are great options.
Spices: Pumpkin pie spice + cinnamon = instant fall warmth. Add a pinch of nutmeg for more depth.
Pro Tips & Swaps
- No nuts? Skip them or replace with extra chips for a sweeter bite.
- Dairy-light? Use plant-based butter and dairy-free white chocolate chips.
- Gluten-free? Swap in a 1:1 gluten-free flour blend.
- Extra chewy? Slightly underbake for gooey centers.
How to Make Pumpkin White Chip Cookies
- Preheat oven: Set to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix dry ingredients: In a bowl, whisk together flour, baking soda, salt, pumpkin pie spice, and cinnamon.
- Combine wet ingredients: In a separate bowl, whisk melted butter, brown sugar, granulated sugar, pumpkin puree, egg yolk, and vanilla until smooth.
- Combine & fold: Gradually stir the dry mixture into the wet ingredients until just combined. Fold in white chocolate chips and nuts if using.
- Shape cookies: Scoop 1 1/2 tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
- Bake: Bake 10–12 minutes until edges are set but centers look soft. They’ll finish baking on the tray.
- Cool: Let rest 5 minutes, then transfer to a rack to cool completely. Enjoy warm for melt-in-your-mouth texture!
Texture Tips for Soft, Chewy Cookies
- Use melted butter — it locks in moisture and keeps centers tender.
- Don’t overmix after adding flour; this keeps cookies light and soft.
- Bake until just golden on the edges — the centers should look slightly underdone.
- Store with a slice of bread in the container to keep cookies chewy for days!
Fun Variations
- Pumpkin Nut Cookies: Add toasted pecans or walnuts for crunch and a nutty contrast.
- Thanksgiving twist: Add dried cranberries or drizzle with white chocolate for festive flair.
- Fall Birthday Party Treats: Press orange and white sprinkles on top before baking.
- Breakfast version: Add rolled oats and a spoonful of flaxseed for a heartier bite.
Serving Ideas & Pairings
These cookies shine on their own, but pair beautifully with fall drinks and desserts:
- Pumpkin Spice Milk — the ultimate cozy pairing.
- Hot apple cider with cinnamon sticks.
- Apple Crumble for a dessert duo.
- Serve after Autumn Harvest Salad for a balanced fall menu.
Troubleshooting & Fixes
- Cookies too cakey? Reduce pumpkin puree slightly or chill dough for 20 minutes before baking.
- Flat cookies? Check baking soda freshness or add a touch more flour.
- Too sweet? Reduce white chips or add a pinch of salt on top before baking.
- Not soft enough? Underbake by one minute and cool on tray — residual heat finishes them perfectly.
Storage & Make-Ahead Tips
Room temperature: Store in an airtight container for up to 5 days. They stay soft thanks to the pumpkin.
Fridge: Keeps well up to 7 days; warm slightly before serving.
Freezer: Freeze baked cookies up to 2 months. Thaw at room temp or microwave 10 seconds for fresh-baked softness.
Make-ahead: Roll dough into balls and freeze — bake directly from frozen, adding 1 minute to bake time.
FAQ
Can I make these cookies ahead for Thanksgiving? Yes! They stay chewy for days — perfect for Thanksgiving recipes cookies. Can I replace white chips with chocolate? Of course! Semi-sweet or butterscotch chips are equally delicious. Do I need to chill the dough? No — the recipe is designed for instant baking and soft results. Can I make them healthier? Use coconut sugar and oat flour for a more pumpkin recipes healthy version. What’s the secret to keeping them chewy? Underbake slightly and store airtight with a slice of bread.
Final Cozy Bite
These Pumpkin White Chip Cookies are soft, buttery, and full of fall warmth. Whether you’re baking for family, friends, or just yourself, they deliver that perfect chewy texture and spiced pumpkin flavor you’ll crave all season long.
Pair them with Pumpkin Spice Milk or coffee for a comforting treat, or wrap them up as gifts for your next fall treats baking party. However you share them, these cookies prove that the best desserts don’t have to be complicated — just made with love and pumpkin. 🍂
Pumpkin White Chip Cookies
Equipment
- mixing bowls
- Whisk
- Spatula
- Baking sheets
- Parchment paper
Ingredients
Main Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/2 cup unsalted butter, melted
- 2/3 cup brown sugar
- 1/4 cup granulated sugar
- 1/3 cup pumpkin puree
- 1 egg yolk
- 1 1/2 tsp vanilla extract
- 3/4 cup white chocolate chips
- 1/4 cup chopped pecans or walnuts optional
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, salt, pumpkin pie spice, and cinnamon.
- In another bowl, whisk melted butter, brown sugar, granulated sugar, pumpkin puree, egg yolk, and vanilla until smooth.
- Gradually fold dry ingredients into wet until just combined. Stir in white chocolate chips and nuts, if using.
- Scoop dough (1½ tablespoons each) onto baking sheets, spacing about 2 inches apart.
- Bake for 10–12 minutes, until edges are set and centers look slightly soft.
- Cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
- Serve with Pumpkin Spice Milk for the perfect fall treat!
Notes
✔️ Make them festive for fall birthday party treats by adding sprinkles.
✔️ To make ahead, freeze cookie dough balls and bake straight from frozen.
✔️ Pair with Apple Crumble or Autumn Harvest Salad for a cozy fall meal.
