These pumpkin white chocolate chip cookies are soft, chewy, and packed with warm fall flavor. Pumpkin purée, cinnamon, and pumpkin spice give the cookies their cozy flavor, while white chocolate chips add little pockets of creamy sweetness.
Blotting the pumpkin removes excess moisture, and a short chill helps the cookies bake up thick and soft rather than overly cakey.
I love pumpkin cookies, but getting the texture right can be tricky because pumpkin adds so much moisture. I’ve found that blotting the pumpkin and using an egg yolk instead of a whole egg makes a noticeable difference.
For this version, I added white chocolate because its creamy sweetness works so well with pumpkin and warm spices. I kept the amount moderate, though—I still want to taste the pumpkin, not just the chocolate.
Why You’ll Love This Recipe
- Soft and chewy – Blotted pumpkin and an egg yolk help give these cookies a soft cookie texture without making them too cakey.
- Plenty of pumpkin flavor – Real pumpkin, cinnamon, and pumpkin spice give every bite warm fall flavor.
- Creamy white chocolate – White chocolate chips add sweetness without overpowering the pumpkin.
- Simple to make – The dough comes together quickly and needs just one hour of chilling before baking.
Ingredients and Substitutions
- Butter – Use softened unsalted butter so it creams easily with the sugars. If using salted butter, reduce the added salt.
- Granulated sugar – Adds sweetness and helps the cookies spread.
- Light brown sugar – Adds moisture and a subtle caramel flavor. Pack it firmly when measuring by volume.
- Egg yolk – Adds richness and structure without the additional moisture of a whole egg.
- Pumpkin purée – Use pure pumpkin purée, not pumpkin pie filling. Measure it first, then blot with paper towels to remove excess moisture.
- All-purpose flour – I recommend weighing the flour for the most consistent cookie texture.
- Cinnamon and pumpkin spice – Give the cookies their warm pumpkin-spice flavor.
- Baking soda – Provides the leavening and helps the cookies spread as they bake.
- Salt – Balances the sweetness and enhances the pumpkin and spice flavors.
- White chocolate chips – Their creamy sweetness pairs beautifully with pumpkin. White chocolate chunks can also be used.
How to Make Pumpkin White Chocolate Chip Cookies
Prepare the Cookie Dough
- Spread the measured pumpkin purée on a plate and blot it with paper towels to remove excess moisture.
- In a mixing bowl, cream the softened butter, granulated sugar, and light brown sugar until smooth and creamy.
- Add the egg yolk and mix until well combined, then mix in the blotted pumpkin.
- In a separate bowl, combine the flour, cinnamon, pumpkin spice, baking soda, and salt.
- Add the dry ingredients to the pumpkin mixture and mix just until combined.
- Fold in the white chocolate chips.
Chill and Bake
- Cover the cookie dough and refrigerate for 1 hour.
- Preheat the oven to 350°F / 175°C and line a baking sheet with parchment paper.
- Scoop the chilled dough into 3-tablespoon portions and place them on the prepared baking sheet, leaving space between each cookie.
- Add a few extra white chocolate chips on top, if desired.
- Bake for 12 minutes, until the edges are set but the centers are still soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Variations
- Chocolate chips – Replace the white chocolate with semisweet or dark chocolate chips.
- White chocolate chunks – Use chopped white chocolate instead of chips for larger pockets of melted chocolate.
- Add nuts – Chopped pecans or walnuts pair well with pumpkin, spice, and white chocolate.
- More spice – Add a little extra pumpkin spice if you prefer a stronger spice flavor.
Storage and Make Ahead
- Store the cooled cookies in an airtight container at room temperature for up to 3 days.
- The cookie dough can be made ahead and refrigerated overnight. Let it soften for a few minutes if it’s too firm to scoop.
- You can also freeze the portioned cookie dough or baked cookies in an airtight freezer-safe container for longer storage.
Pumpkin White Chocolate Chip Cookies
Ingredients
- 113 g (½ cup) Unsalted butter softened
- 50 g (¼ cup) Granulated sugar
- 55 g (¼ cup) Light brown sugar
- 1 large Egg yolk
- 130 g (½ cup) Pumpkin purée measured before blotting
- 190 g (1½ cup) All-purpose flour
- ½ tsp Ground cinnamon
- ½ tsp Pumpkin spice
- ½ tsp Baking soda
- ½ tsp Salt
- 85 g (½ cup) White chocolate chips plus a few extra for the tops if desired
Instructions
- Blot the pumpkin. Measure 130 g (½ cup) pumpkin purée and spread it over a plate. Press gently with paper towels to absorb the excess moisture. Repeat with fresh paper towels until the pumpkin is noticeably thicker. Set aside.130 g Pumpkin purée
- Wet Ingredients – In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar until smooth and creamy. Add the egg yolk and mix until well incorporated. Add the blotted pumpkin purée and mix until evenly combined. Scrape down the sides and bottom of the bowl as needed.113 g Unsalted butter, 50 g Granulated sugar, 55 g Light brown sugar, 1 large Egg yolk
- Combine the dry ingredients. In a separate bowl, whisk together the all-purpose flour, cinnamon, pumpkin spice, baking soda, and salt. Add the dry ingredients to the pumpkin mixture and mix just until combined. Avoid overmixing once the flour has been added.190 g All-purpose flour, ½ tsp Ground cinnamon, ½ tsp Pumpkin spice, ½ tsp Baking soda, ½ tsp Salt
- Add the white chocolate. Fold in the white chocolate chips until evenly distributed throughout the dough. (You can also add 1/4 cup of chopped nuts if you prefer)85 g White chocolate chips
- Chill. Cover the bowl and refrigerate the cookie dough for 1 hour.
- Preheat the oven. Preheat the oven to 350°F / 175°C and line a baking sheet with parchment paper.
- Portion the cookies. Scoop the chilled cookie dough into 3-tablespoon portions and arrange them on the prepared baking sheet, leaving enough space between them to spread. Press a few extra white chocolate chips onto the tops, if desired.
- Bake. Bake for 12 minutes, until the edges are set but the centers still look soft.
- Cool. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. They will continue to set as they cool.
Video
Notes
- Pumpkin: Use 100% pure pumpkin purée, not pumpkin pie filling. Measure the 130 g first and then blot it with paper towels.
- Egg yolk: Use just the yolk, not the whole egg. The pumpkin already adds plenty of moisture to the cookie dough.
- Butter: The butter should be softened but not melted. If it’s very warm or greasy, the cookies may spread more.
- Flour: For the most consistent results, weigh the flour rather than measuring by volume.
- Chilling: Don’t skip the 1-hour chill. The pumpkin makes this a naturally soft dough, and chilling makes it easier to scoop while helping control spreading.
- Cookie size: I use 3 tablespoons of dough per cookie. Smaller cookies will need less baking time.
- White chocolate: Reserve a few chips to press into the tops before baking if you want the white chocolate to be more visible.
- Baking: Don’t wait until the centers look completely baked. At 12 minutes, the edges should be set while the centers remain soft. The cookies firm up as they cool.
- Storage: Store completely cooled cookies in an airtight container at room temperature for up to 3 days.
Equipment
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Tips for Success
- Measure the 130 g pumpkin before blotting, then remove the excess moisture with paper towels.
- Use softened butter, not melted butter, for the texture intended in this recipe.
- Chill the dough for the full hour so it’s easier to scoop and doesn’t spread too quickly.
- Don’t overbake. The centers should still look soft when the cookies come out of the oven.
- Press a few extra white chocolate chips into the tops before baking for prettier cookies.
More Cookies with chips
- Soft and Chewy Chocolate Chip Cookies
- Peanut Butter Chip Cookies
- Chocolate Chip Tahini Cookies
- Thick Bakery Levain Chocolate Chip Cookies
- Chocolate Chip Cranberry Cookies
- Chocolate Chip Pistachio Cookies
Troubleshooting
| Problem | Possible cause | Solution |
|---|---|---|
| Cookies are too cakey | Too much moisture in the pumpkin | Blot the pumpkin well before adding it |
| Cookies spread too much | Dough was too warm | Chill for the full hour before baking |
| Cookies don’t spread enough | Too much flour | Weigh the flour rather than measuring by cups |
| Cookies are dry | Overbaked | Bake for about 12 minutes and remove while centers are soft |
| Dough is very sticky | Pumpkin retained too much moisture | Blot pumpkin thoroughly and chill the dough |
Frequently Asked Questions
Pumpkin contains a lot of moisture, which can make pumpkin cookies cakey. Blotting away some of that moisture helps give these cookies a softer, chewier texture.
No. Use 100% pure pumpkin purée. Pumpkin pie filling already contains sugar and spices and will change the recipe.
I recommend using the egg yolk. Pumpkin already adds plenty of moisture, and the yolk gives the cookies richness and structure without adding the extra liquid from the egg white.
Yes. White chocolate’s creamy sweetness pairs particularly well with pumpkin, cinnamon, and warm pumpkin spices.
Absolutely. Semisweet or dark chocolate chips work well, although you’ll have pumpkin chocolate chip cookies rather than pumpkin white chocolate chip cookies.
Yes. Chill the dough for about 1 hour before scooping and baking. This firms the dough and helps control spreading.
More Pumpkin Recipes
- Homemade Pumpkin Puree
- Soft Chewy Pumpkin Cookies
- Pumpkin Cream Cheese Cookies
- Pumpkin Snickerdoodle Cookies
- Chocolate Chip Pumpkin Bread
- Maple Pumpkin Trifle Dessert Cups
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
