Pumpkin spice and everything nice all rolled up into a cozy cookie! These Pumpkin White Chocolate Chip Cookies are like Fall in dessert form. They have the best chewy texture and are studded with creamy white chocolate to elevate every bite!
Plus, they’re seriously easy to make, coming together in just one bowl, with no chilling time, and within a total of 25 minutes! Because as a busy mom who loves to bake, I want to get the good stuff without all the extra effort!
Just like my Chocolate Chip Cookies with White Chocolate Chips, these chewy pumpkin spice cookies are packed with creamy sweet white chocolate to bring that extra something special to your baking.
And the best part? I’ll teach you all my tricks for getting the best texture while still using real pumpkin in these cookies. Hint: you’ve got to reduce the moisture in your pumpkin puree!
Pumpkin Cookies with White Chocolate Chips Ingredients
I like using unsalted butter and adding my own salt, but you can easily use salted butter and omit the salt. You can also use plant-based butter here (I highly recommend a stick, not something from a tub/container!).
If you don’t have pumpkin pie spice on hand, check out my article on Every Pumpkin Pie Spice Substitute.
I used Nestle white chocolate chips, but any will work. You can even use a chopped-up bar of white chocolate.
I recommend light brown sugar here, but dark brown sugar does work in a pinch.
Pumpkin Spice White Chocolate Cookies Tips and Tricks
How to Make Pumpkin Cookies Chewy Not Cakey
There are three keys to getting these cookies chewy with crispy edges rather than fluffy and cakey. The first, and most important, is to reduce the moisture in the pumpkin puree.
This is really easy to do. Add the pumpkin puree to a large mixing bowl and spread it out in a thin layer. Use a paper towel to press down on the pumpkin puree, soaking up moisture. Repeat this process three more times so you use a total of 4 paper towels.
The second trick is melting your butter. Do not use softened butter here, you want the butter completely liquefied. The third way to ensure your cookies are chewy and not cakey is by making sure you do not over-mix your dough.
If you are using a hand mixer, use it on low, and only as much as necessary to combine things. Otherwise, just use a whisk and stir it by hand.
Like all of my cookie recipes, I kept this recipe super simple, minimizing the number of tools needed to make them successfully. As long as you follow those three simple rules above, they’ll come out chewy and delicious!
How to Make Chewy Pumpkin Cookies
Melt the butter in a microwave-safe bowl, microwaving on high in 30-second intervals, stirring in between until completely liquified. Add the melted butter to the pumpkin puree with the sugar and vanilla extract and use a whisk or hand mixer on low to combine.
Then, mix in the flour, baking soda, salt, and pumpkin pie spice before folding in the white chocolate chips. If you’d like, you can leave a handful of white chocolate chips out to press into the top of each cookie before baking.
Use a large cookie scoop or 4 tablespoons of cookie dough to form your cookies and place them on a lined baking sheet. Then, use the palm of your hand to flatten out the cookies. This step is important because pumpkin cookies do not spread in the oven.
At most, you’ll get a tiny bit of spreading around the circumference. If you leave the dough balled up, your cookies will be way too thick.
Bake them, then allow them to cool on the baking sheet for at least ten minutes before transferring to a cooling rack.
How I Store White Chocolate Pumpkin Cookies and Raw Dough
I like to bake only as many cookies as I need and save and freeze the rest of the dough. This way, I can have freshly baked cookies whenever I want!
Shape the dough into cookies and store them flat in a freezer-safe bag for up to 3 months. You can bake them straight out of the freezer, adding a few extra minutes to the baking time.
As for leftover baked cookies, I store them at room temperature in an airtight container for about a week.
Pro tip: To keep homemade cookies nice and chewy, you can store a piece of bread with them (perfect use for the end piece!). The bread creates a humid environment and keeps your cookies moist.
You can extend that time by a few days or so by storing the container in the fridge, or freeze them for up to a year!
Chewy Pumpkin White Chocolate Chip Cookies
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Reusable Baking Mat optional
- Large Cookie Scoop optional
Ingredients
- ½ cup unsalted butter, melted
- ⅓ cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup light brown sugar (tightly packed)
- 1 ½ cup all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
- ¾ cup white chocolate chips
Instructions
- Preheat the oven to 350°F and line a large baking sheet with parchment paper or a silicon baking mat. Melt the butter in the microwave in 30 second intervals, stirring in between, until liquified.½ cup unsalted butter, melted
- Add the pumpkin puree to a large mixing bowl and spread it out into a thin layer. Blot the pumpkin with a paper towel to soak up excess moisture. Repeat 3 more times, so that you use 4 paper towels in total. This is imperative to getting chewy cookies.⅓ cup pumpkin puree
- Add the melted butter, sugar, and vanilla extract to the dried pumpkin puree and whisk to combine. If you're using a hand mixer, use it on low. It's important not to overmix.1 teaspoon vanilla extract, 1 cup light brown sugar
- Add the flour, baking soda, salt, and pumpkin pie spice and mix until just combined.1 ½ cup all-purpose flour, ½ teaspoon baking soda, 1 teaspoon salt, 2 teaspoons pumpkin pie spice
- Fold in the white chocolate chips with a spatula and smooth out the dough.¾ cup white chocolate chips
- Use a large cookie scoop or 4 tablespoons of dough to form your cookies. Place them on your prepared baking sheet and use your palm or a spatula to flatten them out. They will not spread much when you bake them. I usually only bake 6 cookies per sheet.
- Bake on the top rack of the oven for 12-14 minutes. Allow the cookies to cool and firm up on the baking sheet for at least another 10 minutes before transferring them to a cooling rack or plate to finish cooling. Enjoy!
Pro Tips
- You can freeze excess cookie dough before baking it to give you fresh baked cookies every time when the craving hits! Just bake them straight out of the freezer (you will need to add a few minutes).
Video
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