Pumpkin white chocolate chip cookies are soft, chewy, and full of cozy fall flavor. I love how the pumpkin brings in just the right amount of warmth and moisture, while the white chocolate chips add creamy sweetness that melts perfectly into every bite. These cookies feel festive but simple, and I find myself making them well beyond pumpkin season.
Why You’ll Love This Recipe
I love how these cookies come together in one bowl, no mixer required. They’re soft and cake-like without being too fluffy, and the pumpkin flavor isn’t overpowering—it’s just the right hint of spice and richness. The white chocolate adds a mellow sweetness that pairs beautifully with the cinnamon and nutmeg. Plus, they stay moist for days, which makes them perfect for baking ahead or gifting.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Baking soda
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Baking powder
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Salt
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Ground cinnamon
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Ground nutmeg (optional)
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Pumpkin purée (not pumpkin pie filling)
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Brown sugar
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Granulated sugar
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Egg yolk
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Unsalted butter (melted and slightly cooled)
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Vanilla extract
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White chocolate chips
Directions
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I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a bowl, I whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
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In a separate large bowl, I stir together the melted butter, pumpkin purée, brown sugar, granulated sugar, egg yolk, and vanilla extract until smooth.
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I add the dry ingredients to the wet mixture and stir until just combined.
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I fold in the white chocolate chips.
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I scoop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
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I bake for 10–12 minutes, or until the edges are set and the centers look slightly soft.
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I let them cool on the pan for a few minutes, then transfer them to a wire rack.
Servings and timing
This recipe makes 18–20 cookies.
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Prep time: 15 minutes
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Cook time: 10–12 minutes
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Total time: 25–30 minutes
Variations
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I add chopped pecans or walnuts for crunch.
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I sprinkle a little flaky sea salt on top before baking for a sweet-salty bite.
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I use dark chocolate or butterscotch chips instead of white chocolate.
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I add a bit of ground ginger or cloves for extra spice.
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I make them gluten-free with a 1:1 gluten-free flour blend.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy the whole time.
To freeze, I let them cool completely, then store them in a freezer bag for up to 2 months. I thaw them at room temperature or microwave them for about 10 seconds if I want them warm and melty.
FAQs
Can I use pumpkin pie filling instead of purée?
No, I stick with 100% pure pumpkin purée. Pumpkin pie filling has added sugar and spices that can throw off the balance.
Why use just the egg yolk?
The yolk adds richness and helps keep the cookies chewy. Too much egg can make the texture cakier, which I try to avoid here.
Can I chill the dough?
Yes, I chill it for 30 minutes if I want a slightly thicker cookie. It also helps the flavors meld.
Do these cookies spread much?
Not a lot—they hold their shape pretty well. If I want flatter cookies, I press the dough balls slightly before baking.
Are these cookies overly sweet?
Not at all. The white chocolate adds a soft sweetness, but the pumpkin and spices keep it balanced.
Conclusion
Pumpkin white chocolate chip cookies are one of my favorite fall treats—soft, spiced, and full of flavor. They’re quick to make, easy to love, and perfect for sharing (or keeping all to myself). Whether I’m baking for a cozy afternoon or a holiday gathering, these cookies always bring warm, sweet comfort with every bite.
