These White Chocolate Chip Pumpkin Cookies are thick, chewy, and soft pumpkin cookies with sweet white chocolate throughout. They are a one-bowl recipe made without a mixer, are made in just 30 minutes, and can be made ahead for any gathering!
I am the BIGGEST cookie fan. If you're with me, check out my entire cookie section on the blog for a good time and lots of inspo. Some of my favorites are these Apple Cider Cookies for another fall favorite, these Reese's Peanut Butter Cookies for the perfect chocolate and peanut butter combination, and these Chocolate Chip Cookies for a classic!
In the mood for fall? I have a whole recipe lineup showcasing all of your favorite cozy spices. I'm currently obsessed with these Pumpkin Muffins and these Apple Pie Thumbprint Cookies.
Why You'll Love This Recipe
- soft and chewy texture
- easy recipe made in one bowl with no mixer
- perfect fall bake with a deep pumpkin flavor
- great make-ahead dessert with simple freezing and reheating
Ingredients
- Unsalted Butter: You'll use melted unsalted butter for flavor and moisture in every bite. Plus, using melted butter means these cookies do not require a mixer!
- Light Brown Sugar & Granulated Sugar: Together, these sugars create a moist, chewy, and sweet cookie.
- Pumpkin Puree: Pure pumpkin or pumpkin puree is where the cookies get their pumpkin flavor. Do not use pumpkin pie filling.
- Vanilla Extract: Pure vanilla extract rounds out the flavor of the cookies.
- All Purpose Flour: Regular, plain all purpose flour that is measured properly creates soft and chewy cookies. Read "Expert Tips" below on how to measure accurately.
- Baking Soda & Baking Powder: Both of these leavening agents create a thick, domed cookie.
- Salt: Salt brings out sweetness and enhances flavor.
- Cinnamon & Nutmeg: Both of these spices create a fall flavor throughout.
- White Chocolate Chips/Chunks: White chocolate chips, chunks, or baking bar pieces are added in the batter and on top of the dough before baking!
Step by Step Process
STEP 1: Preheat your oven to 350 degrees Fahrenheit. Line metal baking sheets with parchment paper to ensure the cookies come off of the pan cleanly.
STEP 2: In a large bowl, whisk melted unsalted butter, packed light brown sugar, granulated sugar, pumpkin puree, and vanilla extract together until smooth.
STEP 3: Pour properly measured all purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg into the bowl. Use a spoon or spatula to combine the ingredients together only until you see the dry ingredients disappear into the batter. Overmixing could lead to denser cookies.
STEP 4: Add white chocolate chips to the dough and mix until dispersed throughout.
STEP 5: Divide the batter into 2 tablespoon (50-55g)-sized dough balls and place them at least 2 inches apart on your prepared baking sheet. Press additional chocolate chips, chunks, or chopped baking bar pieces into the tops of the dough balls before baking.
STEP 6: Bake the cookies for 8-10 minutes or until the tops are domed, edges are slightly firm, and tops are soft. Allow the cookies to cool on the pan for 5 minutes before using a spatula to transfer them to a wire cooling rack or a plate to finish cooling and firming up.
Frequently Asked Questions
No! You can use milk, semi sweet, or dark chocolate if you'd like. You can also mix in candy pieces, nuts, or other desired mix-ins!
Store these cookies in an airtight container, tightly covered, or individually wrapped at room temperature for up to 4 days or in the freezer for up to 4 months. To thaw, keep them at room temperature, place the cookies in the microwave in 10 second bursts, or reheat in the oven at 350 for 3-5 minutes.
Expert Tips
Measuring Flour: Use a kitchen scale to measure out 233g exactly or use a spoon to transfer flour from its container to your measuring cups before using a knife to sweep across the top to level it.
Pumpkin Puree: Make sure to use pure pumpkin or pumpkin puree. Do not use pumpkin pie filling, as this will create a different taste and texture. The only ingredient in your puree should be pumpkin!
Extra Chocolate: Stick additional chocolate chips, chunks, or pieces of a chopped baking bar into the tops of the cookie dough balls before baking for a bakery-style look
Related Recipes
Print
White Chocolate Chip Pumpkin Cookies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 14 cookies
- Category: Pumpkin, Fall, Cookies, White Chocolate
- Method: Bake
- Cuisine: American
Description
These White Chocolate Chip Pumpkin Cookies are thick, chewy, and soft pumpkin cookies with sweet white chocolate throughout. They are a one-bowl recipe made without a mixer, are made in just 30 minutes, and can be made ahead for any gathering!
Ingredients
- ½ cup (110g) unsalted butter, melted
- ⅓ cup (80g) light brown sugar, packed
- ⅓ cup (70g) granulated sugar
- ⅓ cup (95g) pumpkin puree
- 1 teaspoon vanilla extract
- 1 ⅔ cup (233g) all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¾ cup (135g) white chocolate chips or baking bar chunks
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper to ensure the cookies come off of the pan cleanly after baking and cooling.
- In a large bowl, whisk melted unsalted butter, packed light brown sugar, granulated sugar, pumpkin puree, and vanilla extract together until smooth.
- Add properly measured all purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg to the bowl. Use a spoon or spatula to combine the ingredients together only until you see them disappear into the batter. Overmixing could lead to denser cookies.
- Fold white chocolate chips or chunks into the dough until dispersed throughout.
- Divide the batter into 2 tablespoon (50-55g)-sized dough balls and place them at least 2 inches apart on your prepared baking sheet. Press additional chocolate chips, chunks, or chopped baking bar pieces into the tops of the dough balls before baking.
- Bake the cookies for 8-10 minutes or until the tops are domed, edges are slightly firm, and tops are soft. Allow the cookies to cool on the pan for 5 minutes before using a spatula to transfer them to a wire cooling rack or a plate to finish cooling and firming up.
- After the cookies have cooled and any chocolate on top has fully set, store the cookies in an airtight container, tightly covered, or individually wrapped at room temperature for up to 4 days or in the freezer for up to 4 months.
Notes
Pumpkin Puree: Make sure to use pure pumpkin or pumpkin puree, not pumpkin pie filling. The only ingredient should be pumpkin.
Measuring Flour: Use a kitchen scale to measure out 233g exactly or use a spoon to transfer flour from its container to your measuring cups before using a knife to sweep across the top to level it.
Mixing: Do not mix past when you see the dry ingredients disappear into the dough. Mixing past when the dough comes together could lead to drier cookies.
Baking: Bake the cookies until the tops are domed, edges are firm, and centers of the cookies are just slightly soft. The cookies will continue baking and will firm up as they cool.
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