Name: Pumpkin White Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; ½ teaspoon baking soda; ¼ teaspoon salt; 1 teaspoon ground cinnamon; ½ teaspoon pumpkin pie spice (or ¼ tsp each nutmeg, cloves, and ginger); ½ cup unsalted butter, softened; ½ cup brown sugar; ¼ cup granulated sugar; 1 egg yolk; 1 teaspoon vanilla extract; ½ cup canned pumpkin puree; ¾ cup white chocolate chips

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Pumpkin white chocolate chip cookies are soft, spiced, and packed with cozy fall flavor. I love how the pumpkin keeps the cookies moist while the white chocolate adds just the right amount of sweetness. These cookies are perfect when I’m craving something seasonal but a little different from classic chocolate chip.

Why You’ll Love This Recipe

I love these cookies because they’re soft-baked, full of warm spices, and easy to make in one bowl. The pumpkin flavor is gentle but distinct, and the white chocolate chips give each bite a creamy sweetness that balances the spice. They’re perfect for fall baking, cookie swaps, or just a sweet afternoon snack. Pumpkin White Chocolate Chip Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Salt
Ground cinnamon
Pumpkin pie spice or a mix of nutmeg, cloves, and ginger
Unsalted butter, softened
Brown sugar
Granulated sugar
Egg yolk
Vanilla extract
Canned pumpkin puree
White chocolate chips

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In one bowl, I whisk together the flour, baking soda, salt, and spices.
In another bowl, I cream the butter with the sugars until light and fluffy.
I mix in the egg yolk, vanilla, and pumpkin puree until smooth.
I slowly add the dry ingredients to the wet, stirring just until combined.
I fold in the white chocolate chips and scoop the dough onto the prepared baking sheet.
I bake the cookies for 10–12 minutes until the edges are set and the centers look slightly soft.
I let them cool on the tray for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 20 cookies. It takes 15 minutes to prep and 10–12 minutes to bake.

Variations

Sometimes I add chopped pecans or walnuts for crunch. I’ve also used dark chocolate chips when I want a bolder contrast to the pumpkin. For extra spice, I add a pinch of cardamom or extra cinnamon.

Storage/reheating

I store these cookies in an airtight container at room temperature for up to 4 days. They also freeze well — either baked or as dough balls. To enjoy warm, I microwave one for 10 seconds to bring back that soft, melty texture. Pumpkin White Chocolate Chip Cookies

FAQs

Can I use fresh pumpkin instead of canned?

Yes, as long as it’s pureed and not too watery. I drain any excess liquid before using.

Why are my cookies cakey?

Pumpkin adds moisture, which can make the texture more cake-like. I use just the yolk (not a whole egg) to keep them chewy.

Can I chill the dough?

Yes. Chilling helps prevent spreading and enhances the flavor. I often chill the dough for 30 minutes before baking.

Can I make these gluten-free?

Yes. I use a 1:1 gluten-free flour blend — they still turn out soft and flavorful.

What’s the best way to store the dough?

I scoop the dough into balls and freeze them on a tray, then store in a freezer bag. I bake straight from frozen, adding 1–2 minutes to the time.

Conclusion

Pumpkin white chocolate chip cookies are the perfect fall treat — soft, spiced, and sweet in all the right ways. Whether I’m baking for friends, a festive occasion, or just because, these cookies always hit the spot.