Pumpkin Cookies are the perfect treat for fall. Learn the technique to create White Chocolate Pumpkin Cookies that are perfectly soft and chewy, not cakey at all. This easy pumpkin recipe is one of our favorites!
Bring on the pumpkin! I can feel it. Every bone inside me says, “Fall has begun.” My heart jumps a little, seeing pumpkins from our garden sitting out on the deck, the cool breeze coming in from the window, and the smell of pumpkin spice in the house. No wonder I’m in such a fall/winter mood, and these white chocolate pumpkin cookies are just the trick for my fall pumpkin cravings!
Why you’ll love this recipe:
- not fluffy, but chewy pumpkin cookies
- fantastic pumpkin spice flavor
- white chocolate chips for extra sweetness
- no refrigeration needed before baking
- egg free!
Egg Free Pumpkin Cookies
What caught our eye about this specific recipe from an old church cookbook is that the cookies have no eggs. So if you have a food allergy or can’t do eggs for some reason, these are the cookies for you!
But more importantly, pumpkin can be a substitute for eggs. So if your cookies have both pumpkin and eggs, you get a cake like consistency. Cake-like is not what I want in a cookie. The pumpkin alone makes them soft and light while still being very moist. The brown sugar and white sugar combination also makes for a chewy cookie.
How do you make soft and chewy pumpkin cookies?
Here is the trick to ensure that you get soft, chewy chocolate chip pumpkin cookies: You’ll flatten them twice.
- Take a medium sized drinking glass, dip the bottom in sugar and press down on the cookie lightly to flatten it. This flattening helps keep them from poofing (No Volcano!).
- Immediately when they come out of the oven, do the same thing, dipping a glass in sugar and pressing the cookie lightly. This might seem weird, but pressing the cookies down before and after baking definitely helps the cookie have a dense and chewy consistency.
How do you store pumpkin cookies?
Pumpkin cookies are safe to store at room temperature in an airtight container. They’ll stay soft and fresh this way for several days.
Can you freeze pumpkin cookies? Yes! This cookie recipe freezes well. Freeze in an airtight container for up to 8 weeks. When you are ready to defrost them, allow them to fully defrost before opening the container. This will help keep them from drying out.
Follow those steps above and you’ll end up with perfect white chocolate chip pumpkin cookies. Just in time for filling your fall cookie jar!
White Chocolate Pumpkin Cookies
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1/2 cup salted butter softened
- 1/2 cup pumpkin puree
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1 1/2 cups all-purpose flour
- 1/2 cup white chocolate chips
- 1/4 cup sugar for flattening the cookies
- Extra white chocolate chips for the tops of the cookies if desired
- Preheat the oven to 375 degrees Fahrenheit.
- In a medium size bowl, cream together the sugars and butter. Add the pumpkin and mix well. Add in all of the spices, then the flour. Mix well. Fold in the white chocolate chips.
- Drop the batter by tablespoons onto a non-stick cookie sheet or baking mat. Use a medium-size glass with the bottom dipped in sugar to slightly flatten the cookies before baking.
- Bake at 375 degrees for 9 minutes.
- As soon as the cookies come out of the oven, flatten lightly again with the sugar-dipped glass. Press a few extra white chocolate chips into the top to make them look pretty, if desired.
- Allow the cookies to cool completely, then store them in an airtight container.