White Chocolate Chip Pumpkin Cookies are chewy, sweet and quickly becoming a family favorite. A must make for all the pumpkin lovers. This is your new go to fall treat recipe!
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This post was originally posted on 10/15/2020 and updated on 10/4/2024.
Why We Love These White Chocolate Chip Pumpkin Cookies
- An easy drop cookie recipe that requires no chilling
- Chewy cookies with the best crisp edges.
- A recipe with the perfect combination of flavors for a fall cookie.
- Cookie dough and baked cookies are freezer friendly.
- A family approved cookie. They all love them!
White Chocolate Chip Pumpkin Cookies Recipe Ingredients
- Salted Butter
- Brown Sugar
- White Sugar
- Pure Vanilla Extract
- Pumpkin Puree
- Baking Soda
- Salt
- Unbleached All Purpose Flour
- Whole Wheat Flour
- White Chocolate Chips
Substitution Suggestions
- Salted Butter: Feel free to use unsalted butter, however I suggest adding an extra ½ teaspoon of salt to the cookie dough.
- Pure Vanilla Extract: Pure extracts are the best to use because they give a natural flavor. Imitation extracts can leave an unwanted after taste in your cookies and other baked goods.
- Pumpkin Puree: Be sure to buy 100% pumpkin puree and NOT pumpkin pie filling. The pure pumpkin puree is just straight up pumpkin nothing else added to it. Pumpkin pie mix is already sweetened and spiced.
- All Purpose Flour and Whole Wheat Flour: You can use entirely all purpose flour or all whole wheat flour. If you use all whole wheat flour the cookies will be a bit darker and a little more dense but still good. You can also use white whole wheat flour. I like using a half and half blend of flours in my baked goods because I like the very slight nutty taste and texture the whole wheat flour adds.
- White Chocolate Chips: Semi-sweet chocolate chips or dark chocolate chips are great substitutes.
How to Make Pumpkin Cookies with White Chocolate Chips
- First, preheat oven to 350°F and line cookie sheets with parchment paper.
- In a stand mixer fitted with the paddle attachment, or with a hand beater, cream together the softened butter, light brown sugar and granulated sugar until fluffy.
- Then beat in the vanilla extract and pumpkin puree until creamy.
- Next add the dry ingredients: baking soda, salt, all purpose flour and whole wheat flour. Mix together just until incorporated.
- Lastly, fold in the white chocolate chips.
- Using a medium cookie scoop or 2 tablespoons, scoop and place cookie dough 2 inches apart on prepared cookie sheets.
- Bake the cookies in preheated oven on center rack for 12-14 minutes and the edges are set.
- Let the cookies cool for 5 minutes on the sheet pan and then remove to wire rack to cool completely.
Pro Tip: Once the cookies come out of the oven use a biscuit cutter, circle cookie cutter or a glass and gently go around the cookie to create perfect round cookies.
Pumpkin is one of the all time favorite fall flavors! Here are some delicious pumpkin recipes to try!
Storing Cookies
Storing: The best way to store these pumpkin cookies so they stay chewy is to keep them in an air tight container or zip top bag. If the cookies feel like they are starting to get a bit dry, add a piece of bread or a flour tortilla into the container or bag. The cookies will absorb the moisture keeping them chewy.
Freezing: These cookies freeze perfectly! Place the baked and cooled cookies in a freezer safe airtight container or freezer bag in single layers, between pieces of wax paper. Label, date and freeze. Cookies will last 3-4 months in the freezer.
Thawing: When you are ready to enjoy the cookies, simply let them thaw at room temperature for at least 30 minutes.
Freezing Cookie Dough
Freezing Cookie Dough: To freeze the cookie dough: place the cookie dough balls on a parchment lined baking sheet. Then freeze the dough for at least an hour or more. Once frozen, place the frozen dough balls in a freezer-safe container or zip top bag. I like to freeze them between layers of wax paper. Label, date and keep frozen until ready to use.
Baking Frozen Cookie Dough: To bake the frozen cookie dough, place dough scoops on parchment lined cookie sheets 2 inches apart. Then bake frozen dough at 350°F and increasing bake time to 14-16 minutes or until edges are set and the centers no longer look wet. Bake time will vary on how cold your cookies are when placed in the oven. Cool cookies on pan for 5 minutes and then remove to wire rack to cool completely.
Heather's Favorite Tools for this Recipe
- I don't think I could live without my KitchenAid Stand Mixer. It's the best tool ever for making cookies, frostings and so many other things.
- Long ago, I used to be a Pampered Chef consultant and I still prefer their baking tools and pans to any others. Their cookie sheets are the only ones I use for cookies. Find yourself a consultant, host a party and treat yourself to a set.
- A medium sized cookie scoop that holds about 2 tablespoons is great for these cookies. Again I use the pampered chef one but this medium scoop from OXO on Amazon is a great one.
- Pre-cut parchment paper is a life saver and so easy. No cutting my fingers!
Tips for White Chocolate Chip Pumpkin Cookies
- Gather all the ingredients before you start preparing cookie dough. It is so much easier to bake when all the ingredients are ready. There is also less room for error, like forgetting an essential ingredient. I'm not saying I've done this, however, I am speaking from experience!
- Read the recipe from start to finish before you start. Again, I am speaking from experience.
- Use room temperature ingredients. It helps the dough come together better, and also helps with even baking.
- Always fluff your flour and then spoon and level it to measure. Doing this will prevent too much flour being added and ultimately making the cookies too dry and crumbly. To fluff your flour, just scoop it and dump it a few times and then measure it out, or give it a fluff using a whisk.
- Use a cookie scoop to get the same size cookies, that way they will all bake evenly. I like to use the Pampered Chef medium size scoop which is equal to about 2 tablespoons.
- If using cookie sheets more than once during baking, make sure the cookie sheet is completely cooled before adding scoops of cookie dough on it.
- For best results don't over bake the cookies. Over baking will cause the cookies to be more crunchy and crumbly. The center should look set and not glossy and the edges set.
- To create perfect round cookies use a biscuit cutter, circle cookie cutter or a glass and gently go around the cookies immediately once removed from oven.
More Drop Cookie Recipes:
- Classic Chocolate Chip Cookies
- Churro Cookies
- Cream Cheese Chocolate Chip Cookies
- Confetti Sugar Cookies
- Peanut Butter Chip Chocolate Cookies
- Chocolate Chunk Cookies
- Chocolate Drop Candy Cookies
- Oatmeal Raisin Cookies
- Chocolate Chunk Coconut Cookies
- Ultimate Peanut Butter Cookies
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White Chocolate Chip Pumpkin Cookies
Ingredients
- ¾ cup salted butter, softened
- 1 cup brown sugar
- ½ cup sugar
- 2 teaspoons pure vanilla extract
- ½ cup pumpkin puree
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1¼ cups unbleached all purpose flour
- 1 cup whole wheat flour
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350°F and line cookie sheets with parchment paper.
- In a stand mixer or with a hand beater, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add in the vanilla extract and pumpkin and beat until creamy.
- Add the baking soda, salt, all purpose flour and whole wheat flour and beat until just incorporated.
- Fold in the white chocolate chips.
- Using a medium cookie scoop or 2 tablespoons, place cookie dough 2 inches apart on cookie sheets.
- Bake cookies on center rack for 12-14 minutes or until edges are set.
- Let cookies cool 5 minutes on pan and then remove to wire rack to cool completely.
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