Pumpkin White Chocolate Chip Cookies

If you’re craving a sweet, cozy treat that captures the flavors of fall, Pumpkin White Chocolate Chip Cookies are the perfect answer.

These soft, chewy cookies combine the warm spice of pumpkin with creamy white chocolate chips for a deliciously indulgent bite.

Whether you’re baking for the holidays, a weekend treat, or just because you love pumpkin, this recipe is sure to become a seasonal favorite.

This article includes affiliate links. If you make a purchase through these links, I may earn a commission at no extra cost to you. Your support is highly appreciated.

Related Post: Pumpkin Cookies with Cream Cheese Icing

Why You’ll Love These Cookies

Soft and cakey texture thanks to real pumpkin puree
Perfectly spiced with cinnamon, nutmeg, and cloves
Sweet balance of creamy white chocolate and earthy pumpkin
Easy to make in under 30 minutes
Ideal for fall parties, lunchbox treats, or gift boxes

Ingredients You’ll Need

1 cup pumpkin puree – Libby’s 100% Pure Pumpkin
1 cup granulated sugar
½ cup brown sugar (light or dark)
½ cup unsalted butter, softened – Kerrygold Pure Irish Butter
1 egg – Vital Farms Pasture-Raised Eggs
1 tsp vanilla extract – Nielsen-Massey Madagascar Vanilla
2 cups all-purpose flour – King Arthur All-Purpose Flour
1 tsp baking soda – Arm & Hammer Baking Soda
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
½ tsp salt
1½ cups white chocolate chips – Ghirardelli Premium White Chocolate Chips

How to Make Pumpkin White Chocolate Chip

Cookies

1. Preheat and Prep

Begin by preheating your oven to 350°F (175°C). This ensures the cookies bake evenly and rise properly.

While the oven heats up, prepare your baking sheet by lining it with either parchment paper or a silicone baking mat.

Silicone mats are reusable and help distribute heat evenly, reducing the chance of over-browning or sticking.

If you’re baking multiple batches, having a few extra nonstick baking sheets on hand will speed up the process.

2. Mix Wet Ingredients

In a large mixing bowl, add 1 cup of pumpkin puree, 1 cup granulated sugar, ½ cup brown sugar, and ½ cup softened unsalted butter (we recommend Kerrygold Pure Irish Butter for rich flavor).

Beat everything together using a handheld electric mixer or a stand mixer fitted with the paddle attachment.

Mix until the texture becomes smooth and creamy. Next, add 1 egg and 1 teaspoon of vanilla extract (try Nielsen-Massey Vanilla), and mix again until fully incorporated.

This step builds the rich, sweet pumpkin base that gives your cookies their unique flavor.

3. Combine Dry Ingredients

In a separate medium bowl, whisk together your dry ingredients: 2 cups of all-purpose flour (we recommend King Arthur All-Purpose Flour), 1 teaspoon of baking soda (Arm & Hammer works great), 1 teaspoon of ground cinnamon, ½ teaspoon of nutmeg, ¼ teaspoon of ground cloves, and ½ teaspoon of salt.

Use a sturdy whisk to ensure the spices are evenly distributed.

These aromatic spices will give your cookies that classic fall flavor in every bite.

4. Create the Cookie Dough

Gradually add the dry ingredients to the wet ingredients while mixing on low speed. Continue mixing just until everything is combined—overmixing can make cookies tough.

The dough will be soft and slightly sticky, which is completely normal with pumpkin-based batters.

Once combined, fold in 1½ cups of white chocolate chips using a silicone spatula.

We recommend Ghirardelli White Chocolate Chips for their creamy, high-quality flavor. For a fun twist, you can also add chopped pecans or dried cranberries at this stage.

5. Scoop and Bake

Using a cookie scoop ensures that your cookies are uniform in size, which helps them bake evenly.

Scoop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart to allow for some spreading.

Bake in your preheated oven for 10 to 12 minutes, or until the edges look set and the tops appear slightly glossy but no longer wet.

The cookies should feel soft when you touch them in the center—they’ll firm up as they cool.

6. Cool and Serve

Once out of the oven, let the cookies cool on the baking sheet for 5 minutes.

This gives them time to firm up slightly without breaking apart.

After that, transfer them carefully to a cooling rack to cool completely.

These racks promote airflow, which prevents sogginess and helps maintain a perfectly soft and chewy texture.

Once cooled, store your cookies in an airtight container to keep them fresh for up to 5 days—or freeze them for longer storage using freezer-safe storage bags.

Also Check: Candy Apple Cookie