Pumpkin White Chip Cookies
Soft, chewy, and full of cozy pumpkin spice flavor — these Pumpkin White Chip Cookies are the ultimate fall treat. Made with real pumpkin puree, warm spices, and creamy white chocolate chips, they’re perfect for Thanksgiving or anytime you crave a sweet autumn bite.
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
✔️ For extra chewy cookies, slightly underbake and let rest on the tray.
✔️ 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.
✔️ 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.