There’s something magical about that first crisp breeze of autumn. The sweaters come out, the leaves start crunching underfoot, and suddenly you find yourself craving cozy flavors—yes, I’m looking at you, pumpkin spice fans. Enter these Pumpkin White Chocolate Chip Cookies: soft, chewy, and bursting with warm spice and creamy white chocolate. They’re basically autumn wrapped in cookie form.

Now, I know life can get hectic. Between juggling work, kids, or just trying to have a moment to yourself (hello, bubble bath that never happens), baking can feel like one more thing on your to-do list. But trust me, this recipe is not only simple, it’s also a mood-lifter. There’s something therapeutic about mixing pumpkin puree into sugar and butter, knowing it’s about to transform into the perfect fall dessert.

And let’s be honest—while traditional chocolate chip cookies are forever classics, these little golden beauties bring something extra special. The white chocolate treats melt into the pumpkin dough, creating pockets of sweetness that balance the spice. It’s the cookie you’ll want to bake all season long.

Why You’ll Love These Pumpkin White Chocolate Chip Cookies

Chewy and soft: None of that cakey pumpkin cookie texture here—we’ve nailed the balance.
Easy pumpkin recipe: Even if you’ve never baked with pumpkin before, you’ll master this.
Perfect for autumn baking: Your kitchen will smell like a cozy candle shop in October.
Crowd-pleasers: From picky kids to pumpkin spice die-hards, everyone will ask for seconds.

Ingredients

½ cup (1 stick) unsalted butter, softened
½ cup packed light brown sugar
½ cup granulated sugar
¼ cup + 2 tbsp pumpkin puree, excess liquid removed
1 egg yolk
1 ½ cups all-purpose flour, spooned and leveled
½ tsp ground cinnamon or pumpkin pie spice
1 tsp vanilla extract
½ tsp baking soda
½ tsp baking powder
½ tsp salt (or ¼ tsp if using salted butter)
1 cup white chocolate chips

Step-by-Step Instructions

Prep the pumpkin: Wrap puree in a paper towel or clean tea towel and squeeze out liquid (yes, it’s worth the extra minute).
Cream butter and sugars: Mix for 2–3 minutes until light and fluffy. Scrape the bowl as you go.
Add wet ingredients: Beat in vanilla, pumpkin puree, and egg yolk until smooth.
Mix dry ingredients: In another bowl, whisk flour, cinnamon (or pumpkin spice), baking soda, baking powder, and salt.
Combine: Slowly add dry mixture into wet until just combined. Don’t overmix.
Fold in chips: Gently stir in white chocolate chips with a spatula.
Chill: Refrigerate dough for 30 minutes. You can pre-scoop into balls if you’d like.
Bake: Preheat oven to 350°F. Place dough balls 2–3 inches apart on a lined sheet. Bake for 9–12 minutes until edges are golden.
Cool: Let cookies rest on tray 5–10 minutes before moving to a wire rack.

Tips for the Best Pumpkin White Chocolate Chip Cookies

Squeeze that pumpkin: Extra liquid means cakey cookies, and we’re going for chewy here. Think of it as a pumpkin spa day—wring it out!
Don’t skip chilling: Chilled dough means thicker, chewier cookies. Plus, it gives you time to sip a cup of tea while you wait.
Tray tap trick: Gently tapping the cookie tray right out of the oven helps the cookies settle into bakery-style rounds.
Storage matters: Keep them in an airtight container with a slice of bread to lock in softness. (Trust me, it works!)
For extra flair: Sprinkle a little flaky sea salt on top before baking. Sweet + salty = cookie heaven.

A Little Story Behind These Cookies

The first time I baked these, it was one of those chilly Sundays where all you want is something warm and sweet to snack on. My kids had been begging for cookies, but I couldn’t decide between pumpkin spice or classic chocolate chip. So, I did what any mom trying to keep the peace does—I compromised. Pumpkin met white chocolate, and honestly, it was love at first bite.

Now, these chewy cookies have become our family’s official kickoff to fall. The kids sneak white chocolate chips from the bowl, my husband hovers around the oven waiting for the timer to ding, and I get that cozy satisfaction of creating something we all share together. They’re more than just cookies—they’re little edible memories we come back to every year.

What to Serve with Pumpkin White Chocolate Chip Cookies

These cookies are a treat on their own, but if you want to turn snack time into something special, pair them with:

Hot drinks: Pumpkin spice lattes (obvious, I know), hot cocoa, or even chai tea.
Ice cream: Sandwich a scoop of vanilla or cinnamon ice cream between two cookies for an indulgent dessert.
Fruit platter: Balance the sweetness with crisp apple slices or pears.
Holiday platters: Add them to your Thanksgiving dessert table alongside pies for a cookie option everyone will love.

These cookies are versatile—you can bring them to book club, school bake sales, or enjoy them on the couch with your favorite blanket and a Netflix binge.

How to Store Pumpkin White Chocolate Chip Cookies

Freshly baked cookies stay soft and chewy for 3–4 days in an airtight container at room temperature. Slip a slice of bread inside the container—no, it won’t make your cookies taste like toast! The bread simply helps maintain moisture so your cookies stay bakery-soft.

Want to save some for later? Freeze unbaked dough balls on a sheet pan, then transfer to a freezer bag. That way, you can pop a few in the oven whenever the cookie craving strikes. Baked cookies also freeze beautifully; just let them cool fully, store in a freezer-safe bag, and thaw at room temperature before enjoying.

FAQs About Pumpkin White Chocolate Chip Cookies

Can I use regular chocolate chips instead?

Absolutely! Semi-sweet or dark chocolate will give a richer flavor, but white chocolate adds that creamy sweetness that pairs perfectly with pumpkin.

Can I make these gluten-free?

Yes! Swap the all-purpose flour with a 1:1 gluten-free blend. I recommend one with xanthan gum for the best texture.

Why do I need to chill the dough?

Chilling prevents the cookies from spreading too much in the oven. Plus, it helps deepen the flavors—worth the wait!

How do I store leftovers?

Keep them in an airtight container at room temp for 3–4 days, or freeze for up to 3 months.

Bake, Share, Enjoy

When it comes to cozy fall treats, these Pumpkin White Chocolate Chip Cookies really do check all the boxes—easy to make, full of autumn flavor, and guaranteed to disappear fast. Whether you’re baking them for your family, bringing a plate to a gathering, or just treating yourself (because you deserve it), these cookies will bring warmth and joy to your kitchen.

So grab that can of pumpkin puree, your coziest sweater, and let’s make this season a little sweeter—one chewy cookie at a time.

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