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5 from 1 vote

Prep Time10 mins
Cook Time13 mins
Servings: 18
Calories: 188kcal


  • 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.
  • 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.


Calories: 188kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 157mg | Potassium: 60mg | Fiber: 1g | Sugar: 18g | Vitamin A: 880IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg