These chewy pumpkin white chocolate chip cookies are the best cookies you’ll have this fall season! The cookies are chewy, soft, pumpkin cookies with slightly crispy edges – and not cakey!
These pumpkin chocolate chip cookies are amazing. Honestly, they’re my new favorite pumpkin cookie – 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.
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.
- unsalted butter – to add a nice buttery flavor, and hold everything together for the cookies. The butter is melted to make the cookies extra chewy
- brown sugar – pack the brown sugar into the cup to get the right amount, this will sweeten the cookies and make them chewy
- granulated sugar – to sweeten the cookies
- egg yolk – to add a little moisture without too much, thanks to the pumpkin
- vanilla extract – to add a little flavor, use real vanilla extract
- canned pumpkin puree – not pumpkin pie filling, you want the only ingredient to be pumpkin
- 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 – to add a nice fall spiced flavor to the cookies
- white chocolate chips – the creamy white chocolate chips pair perfectly with the pumpkin flavor
How to make Pumpkin White Chocolate Chip Cookies?
- Melt your butter in the microwave. Let it stand for about 15 or 20 minutes until it is no longer hot. In a large bowl stir together your granulate sugar, brown sugar and melted butter. Then add in the egg yolk, vanilla extract, and pumpkin puree and stir until smooth.
- Then dump in your the dry ingredients: flour, baking soda, salt, pumpkin pie spice, and cinnamon. Fold in the white chocolate chips. Cover the dough and refrigerate it for at least 1 hour (up to overnight).
- Preheat the oven and get a cookie sheet pan ready by lining it with parchment paper or a silicone liner. Scoop the cookie dough into 1.5 to 2 TBS sized balls. Roll into balls and place them a couple inches apart from each other on the prepared cookie sheet. Top each cookie dough ball with a couple extra chocolate chips to make the cookies look extra cute.
- Bake the cookies until the spread, and the tops look mostly set, and the edges look slightly golden brown. The cookies will continue to bake on the pan for a few minutes, then transfer them to a wire rack to cool completely, or enjoy warm with a glass of milk.
How to store cookies?
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!
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Chewy Pumpkin White Chocolate Chip Cookies
- 1/2 cup butter
- 2/3 cup brown sugar
- 1/3 cup white sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 1/3 cup canned pumpkin puree (not pumpkin pie filling)
- 1 1/2 cups flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 cup white chocolate chips (or chunks, or regular chocolate chips)
- Melt your butter in the microwave for about 40 seconds (it won’t be fully melted)
- Cream together the butter and sugars for about two minutes till light and creamy.
- Add in the egg yolk, vanilla, and pumpkin purée. Stir till just combined.
- Stir in the baking soda, salt, flour, cinnamon, and pumpkin pie spice.
- Fold in the white chocolate chips.
- Cover the dough and refrigerate for one hour, up to overnight.
- Preheat the oven to 350 degrees.
- Scoop the cookie dough into 2-2.5TBS sized balls. Roll into balls and place on a lined cookie sheet.
- Slightly flatten each cookie dough ball.
- Place pan into the oven and bake for 12-14 minutes, until cookies look set in the edges and mostly set in the middle.
- Allow cookies to rest on the cookie sheet for another 3 to 4 minutes as they continue cooking on the pan.
- Place a few extra white chocolate chips on the top of each cookie for looks, if desired.
- Remove from pan to a cooling rack and cool completely.