Pumpkin White Chocolate Chip Cookies
This post may contain affiliate links. Read our disclosure policy.
Pumpkin Cookies are the perfect treat for fall. Learn the technique to create Pumpkin White Chocolate Chip 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 pumpkin cookie recipe:
- not fluffy, but chewy pumpkin cookies
- fantastic pumpkin spice flavor
- white chocolate chips for extra sweetness
- no refrigeration needed before baking
- no eggs!
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 don’t eggs, 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 wanted in this 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 to Make Pumpkin White Chocolate Chip Cookies
Most pumpkin cookies are fluffy, like our soft pumpkin cookies. To get chewy pumpkin cookies, the trick is to flatten them twice once before baking and once right after. Here’s how to make these easy pumpkin cookies.
- In a medium size bowl, cream together the sugars and butter using an electric mixer. Add the pumpkin and mix well. Add in all of the spices, then the flour. Stir well. Fold in the white chocolate chips.
- Drop the batter by tablespoons onto a parchment paper lined cookie sheet or silicone baking mat. Use a medium-size glass with the bottom dipped in sugar to slightly flatten the cookie dough balls before baking.
- Bake at 375ºF 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.
Storage Instructions
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 below and you’ll end up with perfect white chocolate chip pumpkin cookies. Just in time for filling your fall cookie jar.
And next, try our snickerdoodles, pumpkin spice muffins and pumpkin crumb pie.
Pumpkin White Chocolate Chip Cookies
Learn the technique to make Pumpkin White Chocolate Chip Cookies that are perfectly soft and chewy, not cakey at all. Just like a good pumpkin cookie should be!
Servings 18
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Ingredients
- 1/4 cup brown sugar 53 grams
- 1/4 cup granulated sugar 50 grams
- 1/2 cup salted butter softened, 4 ounces
- 1/2 cup pumpkin puree 130 grams
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice 2 grams
- 1/2 teaspoon baking soda 2 grams
- 1 1/2 cups all-purpose flour 195 grams
- 1/2 cup white chocolate chips 90 grams
- 1/4 cup granulated sugar for flattening the cookies
- Extra white chocolate chips for the tops of the cookies if desired
Instructions
- Preheat the oven to 375º Fahrenheit.
- In a medium size bowl, cream together the sugars and butter. Add the pumpkin and mix well. Add in all of the spices to the wet ingredients, then the flour. Mix well. Fold in the white chocolate chips.¼ cup brown sugar, ¼ cup granulated sugar, ½ cup salted butter, ½ cup pumpkin puree, ¼ teaspoon salt, ½ teaspoon ground cinnamon, 1 teaspoon pumpkin pie spice, ½ teaspoon baking soda, 1 ½ cups all-purpose flour, ½ cup white chocolate chips
- Drop the batter by tablespoons onto a parchment paper lined cookie sheet or baking mat. Place the sugar in a small bowl. Use a medium-size glass with the bottom dipped in sugar to slightly flatten the cookies before baking. ¼ cup granulated sugar
- 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. Extra white chocolate chips for the tops of the cookies
- Allow the cookies to cool completely on a wire rack, then store them in an airtight container at room temperature.
Video
Notes
- Use canned pumpkin purée, not pumpkin pie filling.
- Want more flavor? Add nutmeg, cloves, ginger, or vanilla extract.
Nutrition
Calories: 145kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 113mg | Potassium: 43mg | Sugar: 11g | Vitamin A: 1215IU | Vitamin C: 0.2mg | Calcium: 17mg | Iron: 0.6mg
I doubled the recipe and it was PERFECT. The extra instructions for flattening them were super helpful and the softness of the cookies was so comforting. It’s like biting into a mini pumpkin pie.
These are awesome cookies!!! Easy to bake and great tasting!
Delicious! These were fluffy and soft. Easy to make as well. I froze the remaining pumpkin from the can in order to make these again soon. My husband was impressed by these cookies too! Found this recipe as an alternative when we could not find anymore of our favorite pumpkin white chocolate chip cookies at Fresh Market, so we decided to make our own. The only change we made was that we did not flatten the cookies with a glass and sugar at the end. I’ve already shared this recipe after only making these this evening! Thank you!
Good morning Julie,
I went to an old post to see if it will go thought . I can’t email nor post on your site. It will not post after I hit submit. What can I do? Help! I don’t what I will do if I lose your wonderful site. HELP ME!!!!
I made these yesterday for a pitch – in. Almost everyone (except pumpkin haters) gave these a thumbs up! Thanks for developing such a great recipe!
I tried this recipe and they turned out exactly like the picture and tasted great, not at all like others I’ve tried that all were more like little cakes, thank you for sharing.
Love the combination of white chocolate and pumpkin.. craving a bite of one of these delicious cookies right now!
These cookies look soft, chewy, and SO delicious! (I love white chocolate!)
These do look pretty amazing – I say bring on the pumpkin too – it is getting to be that time of year. Fall is my favorite time of year but I can skip winter LOL 🙂
These look perfect! 🙂
I love pumpkin and chocolate together. It’s like the fall version of peanut butter and chocolate. But even better is white chocolate!
Yum! Thank you for the tips of creating a non-cake cookie – and they’re so easy! I’m not a big white chocolate person either, but pairing it with pumpkin sounds delightful!
Luci’s Morsels – fashion. food. frivolity.