Pumpkin White Chocolate Chip Cookies

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!

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.

2. 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.

3. Bake at 375ºF for 9 minutes.
4. 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.

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

4.49 from 33 votes

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 minutes

Cook Time 9 minutes minutes

Total Time 19 minutes minutes

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Ingredients

 

US Customary – Metric

• 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.

The calories shown are based on the recipe making 18 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

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

Author Julie Clark

Course Cookies

Cuisine American

Calories 145

Keyword easy pumpkin recipes, pumpkin cookies, white chocolate cookies

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