Chewy Pumpkin White Chocolate Chip Cookies

These chewy pumpkin white chocolate chip cookies are everything you want in a fall cookie. They’re perfectly soft and chewy with crisp edges, big pockets of creamy white chocolate, and the best part — they’re pumpkin cookies that aren’t cakey. Just pure chewy, fall-spiced perfection.

These pumpkin chocolate chip cookies are amazing. Honestly, they’re my new favorite pumpkin cookie,  alongside our pumpkin cheesecake cookies. And I’ve made them on repeat the last couple weeks and will keep making them as long as I can find canned pumpkin at the store. For even more cozy fall treats, you’ll also love our Easy Pumpkin Cake, Pumpkin Roll, and Pumpkin Bars.

Their texture is so different from the typical pumpkin chocolate chip cookies, which are usually soft and fluffy, and a bit cake-like. These chewy pumpkin chocolate chip cookies have the texture of a more traditional chocolate chip cookie, with slightly crispy edges, and soft and chewy cookie middles.

Pumpkin cookies are a must make every fall season. I love the traditional pumpkin chocolate chip cookies, and while I think they definitely have their time and place, and often too 😉 They are more like a slice of pumpkin cake, or a pumpkin muffin than traditional cookies. These chewy pumpkin white chocolate chip cookies are such a tasty cookie to add to your recipe box.

Pumpkin is so moist on it’s own. So usually in pumpkin cookies to soak up all the moisture we add lots of flour. We don’t want these cookies too cakey though, so to take away some of that moisture, we took most of the eggs out of these cookies, and only use one egg yolk. The pumpkin holds everything together nicely in these cookies, that you don’t even miss having more egg.

The dough is still wet and sticky, so we need to chill it in the fridge for at least 1 hour. This makes it easier to scoop up the dough, and also keeps the cookies from spreading too much while they’re baking.

Pumpkin and white chocolate come together so perfectly in these cookies. These chewy pumpkin cookies have the perfect flavor of pumpkin, fall spice, and white chocolate. Each flavor persona is great on its own, but even better when they come together.

The pumpkin flavor in these cookies isn’t as strong as a traditional cakey style pumpkin chocolate chip cookie, since those usually have over 1 cup of pumpkin puree and these cookies only use 1/3 cup of pumpkin. With the pumpkin spice and cinnamon though, they come together perfectly with a light pumpkin spice flavor throughout. Making them a seriously delicious fall cookie to add to your repertoire.

These chewy pumpkin chocolate chip cookies are the best of the best. They’re such a delicious spiced cookie that tastes like fall in every bite.

Ingredients Needed:

This is a quick overview of some of the ingredients you’ll need for this Pumpkin White Chocolate Chip Cookie Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.

• Unsalted Butter – We use melted butter to make the cookies extra chewy.
• Brown Sugar and Granulated Sugar – More brown sugar than granulated sugar makes the cookies chewier.
• Egg Yolk – Adds a little moisture to the dough, but we don’t need too much cause of the pumpkin.
• Vanilla Extract – to add a little flavor, always use a real vanilla extract
• Canned Pumpkin Puree – the only ingredient should be pumpkin. Do not use pumpkin pie filling.
• All purpose Flour – to give the cookies bulk
• Baking Soda – to give the cookies lift
• Salt – to balance out the sweetness of the cookies
• Ground cinnamon and Pumpkin pie spice – adds a warm spice to the cookies
• White Chocolate Chips – they’ll also be called Vanilla Chips, they pair nicely with the coconut flavor

How to make Pumpkin White Chocolate Chip Cookies

Step 1: Mix the Wet Ingredients. Melt your butter in the microwave. Let it sit for a little bit until it is no longer hot. Then mix the sugars, and the slightly cooled melted butter. Add in the egg yolk, pumpkin puree, and vanilla until smooth.

Step 2: Add in the Dry Ingredients. Dump in the flour, baking soda, salt, and spices. Stir it all together until you have a soft cookie dough.

Step 3: Add in the Chips. Add in the white chocolate chips and mix them into the dough until they’re mixed evenly into it. Cover the dough and chill it in the fridge for at least 1 hour.

Step 4: Scoop the Cookie Dough. Scoop the cookie dough into 1.5 to 2 TBS portions and roll into balls. Place them a couple inches apart on a lines baking sheet. Top each cookie with a couple extra white chocolate chips to make the cookies bake up extra pretty.

Step 5: Bake the Cookies. Bake the cookies until the tops look set and the sides are golden brown. Remove from the oven and let the cookies sit on the cookie sheet for about 5 minutes, then transfer to a cooling rack to cool completely.

Storage Instructions

Make the Dough Ahead: You can make the dough up to 48 hours ahead. Chilling improves the chewy texture, so make-ahead actually makes the cookies better!

The cookies can be stored in an airtight container at room temperature for up to 4 days.

You can also freeze the cookies by placing the cooled cookies in a freezer safe container or freezer safe bag, with parchment paper between layers of cookies. They can be frozen for up to 3 months. Let them thaw at room temperature for a couple hours before eating them.

How to freeze cookie dough?

You can also freeze the cookie dough balls. Roll the cookie dough into balls as directed and instead of baking them place them on a cookie sheet lined with parchment paper and flash freeze the cookie dough for about 1 hour until the balls are hard. Then transfer them to another freezer safe container for up to 3 months.

Bake the frozen cookie dough according to the directions, and just add 2 to 3 minutes to the baking time.

These white chocolate chip pumpkin cookies are the perfect fall pumpkin cookies with a nice chewy texture. They’re a nice soft cookie, that is sweet, creamy, and so delicious!

Looking for more Pumpkin Recipes?

• Pumpkin Cinnamon Rolls
• Pumpkin Muffins
• Pumpkin Cake
• Pumpkin Roll

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Serving Suggestions

• Enjoy warm with a glass of milk.
• Sprinkle with flaky sea salt to balance the sweetness.
• Pair with hot chocolate, apple cider, or chai during the fall.
• Turn them into ice cream sandwiches with vanilla or cinnamon ice cream.
• Serve with hot cocoa around a fall campfire for the ultimate cozy treat.

Frequently Asked Questions