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Pumpkin White Chocolate Chip Cookies Recipe – How to Make it in 19 Simple Steps

Pumpkin white chocolate chip cookies beside cinnamon sticks.

If you are looking for a recipe that reflects the flavors of fall, look no further. This recipe for Pumpkin White Chocolate Chip Cookies is quick and easy to make and provides just the right balance of sweet and spicy. If you need a contribution to a cookie exchange, a school bake sale, or simply want a great recipe to share with the grandkids look no further.

Pumpkin White Chocolate Chip Cookies Recipe

April Freeman
Many recipes for pumpkin cookies are soft and cake-like. This is because cooking with pumpkin tends to keep baked goods moist and soft. This recipe is significantly different. This recipe has a more traditional chocolate chip cookie texture, with a soft, slightly crunchy snap when you bite into it and a chewy middle. One way that this cookie keeps a more traditional cookie texture is that the egg is omitted and replaced by the pumpkin.
Prep Time 20 mins
Baking Time 30 mins
Total Time 50 mins
Cuisine American
Servings 30 cookies


  • Oven
  • Cooking spray
  • Large cookie sheet or parchment paper
  • Large bowl
  • Electric Mixer
  • Medium-Sized Bowl
  • Wooden Spoon
  • Fork
  • Tablespoon
  • Spatula
  • Wire Rack
  • Airtight container


  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/8 tsp cloves
  • 1/8 tsp nutmeg
  • 1/2 tsp salt
  • 1/2 cup white sugar
  • 1/3 cup pumpkin puree
  • 1 1/2 sticks butter softened
  • 1 cup white chocolate chips


  • Preheat the oven to 350 degrees.
  • Use cooking spray to coat a large cookie sheet. Alternatively, you can line your cookie sheet with a piece of parchment paper.
  • In a large bowl using an electric mixer on medium speed to whip the butter until it is light and fluffy. This should take about two minutes.
  • When the butter is well whipped, add the pumpkin puree.
  • Mix well.
  • Add the sugar and mix again until the ingredients are thoroughly combined.
  • In a medium-sized bowl, add your flour, baking soda, brown sugar, cinnamon, cloves, nutmeg, and salt.
  • Use a fork to mix the flour with the other ingredients until they are completely combined.
  • Add the dry ingredients to the bowl containing the butter and pumpkin mixture.
  • Use your electric mixer on medium speed to combine the ingredients.
  • Use a wooden spoon to stir in the white chocolate chips.
  • Using a tablespoon, scoop out balls of cookie dough that are roughly the size of a walnut.
  • Place the dough balls on the cookie sheet about two inches apart.
  • Bake the cookies for about eight to ten minutes. They should be lightly browned around the edges.
  • They may be slightly puffy when you first remove them from the oven, but after they cool a minute they will collapse.
  • Let the cookies sit on the baking sheets for about two or three minutes before scraping them off with a spatula to cool on a wire rack.
  • Allow the cookies to cool completely before storing in an airtight container.
  • Be sure when you are baking cookies that you allow the cookie sheets to cool completely between batches of cookies.
  • If the pans are hot when you put a new batch of cookie dough balls on it, your cookies may spread too much and bake unevenly.


Some people are not big fans of pumpkin flavor. If you feel this way, you should have no fear when you use this recipe because the pumpkin flavor of this cookie is very slight. It has the perfect balance of a little bit of pumpkin along with classic pumpkin pie spices. The pumpkin is definitely not overwhelming in this cookie.
While our recipe incorporates white chocolate chips for a mildly flavored cookie that highlights the spices in the cookie. However, for a more boldly flavored cookie, you could definitely switch out the white chocolate chips for other kinds of chocolate chips. Traditional semi-sweet or milk chocolate chips would be absolutely delicious as well. Cinnamon flavored chips would be completely scrumptious, increasing the cinnamon flavor of this cookie.
If you wanted to add a half cup of nuts, they would also add a bit more texture and crunch to these cookies. Almonds, walnuts, or pecans would definitely pair well with the flavors of cloves, nutmeg, cinnamon, and pumpkin.
After cooling, these cookies have a very sturdy structure. This means that they will pack well for transportation. If you are looking for a good cookie to send to a college student or someone serving in the military, this recipe would probably be a good choice. The addition of pumpkin in the recipe means that these cookies will stay moist for a long time.
To keep the cookies intact in shipping, pair them up and stack them back to back. Then wrap each cookie pair together in a piece of plastic wrap. Put the cookies in a sturdy metal tin lined with paper towels. Stuff any extra spaces with paper towels so that nothing will shift while in transit.  Wrap the metal tin in bubble wrap before placing it in your shipping box. Tape it securely with packing tape and now, your cookies are ready to go to the post office.
When shopping for this recipe, be sure that you are purchasing pumpkin puree. Sometimes, manufacturers create pumpkin pie filling in similar cans to that of pumpkin puree. Be sure that you read the labels so that you can purchase the correct can. Pumpkin pie filling includes spices and extra sugar, and pumpkin puree is nothing more than plain canned pureed pumpkin. They will not work interchangeably in this recipe.
Keyword Chocolate Chip Cookies, Chocolate Chips, Cookies, Pumpkin Cookies, White Chocolate Chips

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