Soft Pumpkin White Chocolate Chip Cookies

Here is my favorite pumpkin white chocolate chip cookie recipe, with soft, chewy cookies packed with warm fall spices, real pumpkin puree, and plenty of sweet white chocolate chips.

These pumpkin cookies are what my kids ask for as soon as October hits. I always end up making a double batch because they disappear so fast. There’s something about that perfect combo of pumpkin and white chocolate that just screams cozy fall afternoons, you know?

What Kind of Pumpkin Puree Should I Use?

For these cookies, you’ll want to use plain unsweetened pumpkin puree, not pumpkin pie filling which already has spices and sugar added. Canned pumpkin puree works perfectly and is what most bakers reach for since it’s consistent and convenient. If you’re feeling ambitious, you can make your own by roasting a sugar pumpkin and pureeing the flesh, but honestly, the canned stuff gives you great results every time. Just make sure to check the label and grab the one that says “100% pumpkin” with no other ingredients listed.

Options for Substitutions

These cookies are pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Butter: You can substitute with margarine or vegetable shortening in equal amounts. For a healthier twist, try using 1/2 cup unsweetened applesauce, but your cookies will be slightly more cake-like.
• Pumpkin puree: Make sure you’re using plain pumpkin puree, not pumpkin pie filling. If you don’t have any, you can substitute with sweet potato puree or butternut squash puree for similar results.
• Oats: Old-fashioned rolled oats work best, but quick oats will do in a pinch. You can also swap them out for chopped pecans or walnuts if you prefer a nuttier texture.
• Pumpkin pie spice: No pumpkin pie spice? Mix together 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of cloves to make your own blend.
• White chocolate chips: Feel free to use milk chocolate chips, dark chocolate chips, or even butterscotch chips instead. You could also try dried cranberries or chopped pecans for a different flavor profile.
• Brown sugar: If you’re out of brown sugar, you can use all white sugar, though your cookies won’t have quite the same chewy texture and molasses flavor.

Watch Out for These Mistakes While Baking

The biggest mistake with pumpkin cookies is using too much pumpkin puree, which creates flat, cake-like cookies that spread too much – stick to the exact 2/3 cup measurement and make sure you’re using thick pumpkin puree, not pumpkin pie filling.

Another common error is not chilling the dough for at least 30 minutes before baking, as the butter needs to firm up to prevent excessive spreading and help maintain the cookie’s shape.

To keep your white chocolate chips from sinking to the bottom, lightly coat them in flour before folding them into the dough, and avoid overbaking by removing the cookies when the edges are just set but the centers still look slightly underdone.

For the best texture, let your butter come to room temperature naturally rather than microwaving it, and don’t skip the resting time after baking – cookies continue to cook on the hot pan for a few minutes.

What to Serve With Pumpkin White Chocolate Chip Cookies?

These cookies are perfect on their own, but they really shine when paired with a warm cup of coffee or spiced chai tea that complements all those cozy fall flavors. I love serving them with a cold glass of milk for dunking, especially when they’re still slightly warm from the oven. For a fun dessert spread, try arranging them alongside some vanilla ice cream or even a scoop of cinnamon ice cream for an extra treat. They also make a great addition to any autumn gathering when served with hot apple cider or pumpkin spice lattes.

Storage Instructions

Keep Fresh: These pumpkin cookies stay soft and chewy when stored in an airtight container at room temperature for up to a week. I like to toss a slice of bread in the container to help keep them extra moist – just replace it every few days to keep things fresh.

Freeze: You can freeze the baked cookies in a freezer-safe container for up to 3 months, or freeze the cookie dough balls on a baking sheet before transferring to freezer bags. The dough balls can go straight from freezer to oven – just add an extra minute or two to the baking time.

Make Ahead: Cookie dough can be made up to 2 days ahead and kept covered in the fridge. Let it come to room temperature for about 15 minutes before scooping and baking. This actually makes the cookies even better since the flavors have time to meld together!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4050-4300
• Protein: 38-44 g
• Fat: 205-220 g
• Carbohydrates: 540-570 g

Ingredients

For the dough:

• 1 cup unsalted butter
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 large egg yolk
• 1 tbsp vanilla extract
• 2/3 cup pure pumpkin (unsweetened)
• 2 1/2 cups all-purpose flour
• 1 cup old-fashioned oats
• 1 tsp baking soda
• 1/2 tsp salt

For the seasoning:

• 1 1/2 tsp pumpkin pie spice blend
• 3/4 tsp ground cinnamon

Mix-ins:

• 2 cups white chocolate chips

Step 1: Melt Butter and Combine with Sugars

• 1 cup unsalted butter
• 1 cup packed brown sugar
• 1/2 cup granulated sugar

In a medium saucepan, melt the unsalted butter over medium-low heat.

Once melted, remove from heat.

Stir in the brown sugar and granulated sugar.

Continue stirring for 2-3 minutes until the mixture becomes silky smooth and glossy.

Let the mixture cool for 5-10 minutes before proceeding.

Step 2: Add Wet Ingredients

• 1 tbsp vanilla extract
• 1 large egg yolk
• 2/3 cup pure pumpkin (unsweetened)

Once the butter-sugar mixture has cooled slightly, stir in the vanilla extract and large egg yolk until fully combined.

Next, add the pure pumpkin and mix until the batter is smooth and cohesive.

Step 3: Mix in Dry Ingredients

• 2 1/2 cups all-purpose flour
• 1 cup old-fashioned oats
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp pumpkin pie spice blend
• 3/4 tsp ground cinnamon

Add the all-purpose flour, old-fashioned oats, baking soda, salt, pumpkin pie spice blend, and ground cinnamon to the bowl with the wet mixture.

Stir well, making sure all ingredients are fully incorporated and no dry streaks remain.

I like to use a spatula or wooden spoon for even mixing at this stage.

Step 4: Chill Dough and Add White Chocolate Chips

• 2 cups white chocolate chips

Cover the cookie dough and chill it in the refrigerator for 15 minutes to help firm it up.

Meanwhile, preheat your oven to 350°F (175°C).

Once the dough has chilled, fold in the white chocolate chips until evenly distributed throughout.

Step 5: Shape and Bake Cookies

Using a cookie scoop or two spoons, drop mounds of cookie dough onto baking sheets lined with parchment paper or a Silpat.

Bake in the preheated oven for 10-13 minutes, or until the cookies are lightly golden brown on the edges.

Let the cookies set up for 5-10 minutes on the pan before transferring them to a cooling rack.

I find letting them cool slightly on the pan helps them hold together and gives a nice chewy texture.

Soft Pumpkin White Chocolate Chip Cookies

Delicious Soft Pumpkin White Chocolate Chip Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 12 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4

Calories 4175 kcal

Ingredients

  

For the dough:

• 1 cup unsalted butter
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 large egg yolk
• 1 tbsp vanilla extract
• 2/3 cup pure pumpkin (unsweetened)
• 2 1/2 cups all-purpose flour
• 1 cup old-fashioned oats
• 1 tsp baking soda
• 1/2 tsp salt

For the seasoning:

• 1 1/2 tsp pumpkin pie spice blend
• 3/4 tsp ground cinnamon

Mix-ins:

• 2 cups white chocolate chips

Instructions

 

• In a medium saucepan, melt the unsalted butter over medium-low heat. Once melted, remove from heat. Stir in the brown sugar and granulated sugar. Continue stirring for 2-3 minutes until the mixture becomes silky smooth and glossy. Let the mixture cool for 5-10 minutes before proceeding.
• Once the butter-sugar mixture has cooled slightly, stir in the vanilla extract and large egg yolk until fully combined. Next, add the pure pumpkin and mix until the batter is smooth and cohesive.
• Add the all-purpose flour, old-fashioned oats, baking soda, salt, pumpkin pie spice blend, and ground cinnamon to the bowl with the wet mixture. Stir well, making sure all ingredients are fully incorporated and no dry streaks remain. I like to use a spatula or wooden spoon for even mixing at this stage.
• Cover the cookie dough and chill it in the refrigerator for 15 minutes to help firm it up. Meanwhile, preheat your oven to 350°F (175°C). Once the dough has chilled, fold in the white chocolate chips until evenly distributed throughout.
• Using a cookie scoop or two spoons, drop mounds of cookie dough onto baking sheets lined with parchment paper or a Silpat. Bake in the preheated oven for 10-13 minutes, or until the cookies are lightly golden brown on the edges. Let the cookies set up for 5-10 minutes on the pan before transferring them to a cooling rack. I find letting them cool slightly on the pan helps them hold together and gives a nice chewy texture.