Pumpkin White Chocolate Chip Cookies
I took my favorite pumpkin cookie and stuffed it with white chocolate chips! You’re guaranteed to jack-o-love it!
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Pumpkin White Chip Cookie Recipe
If you love pumpkin, you’re going to be obsessed with these pumpkin white chocolate chip cookies. Soft, chewy, cinnamony pumpkin cookie freckled with gooey, melty white chocolate chips – it is heaven in your mouth. And if we’re being honest, I’m really shocked that it’s not a combo that’s made more! If you’re looking for a tasty, elegant twist on your favorite fall flavor, you gourd-a try this.
Okay, sorry, I’ll squash the puns now, but really – don’t let this fall pass you by without trying pumpkin white chip cookies. They’re the pumpkin dessert you didn’t know you needed, but really, truly do.
What Ingredients are in Pumpkin Cookies?
- Salted butter, softened – I always use salted butter!
- Brown sugar – I only use brown sugar in this recipe because it creates a chewy texture which is the goal here!
- Egg
- Pumpkin, liquid removed (see instructions) – The reason we take the liquid out of the pumpkin is to help keep the cookies chewy. The extra liquid reacts with the leavening agents and tends to make things fluffy and cakey.
- Canola oil – The canola oil will help the cookies spread instead of puffing up and being cakey. It will also give the edge of the cookie a buttery crisp texture!
- vanilla extract
- All-purpose flour
- Cinnamon – This is the STAR of the show.
- baking soda
- salt
- White chocolate chips – Use your favorite white chocolate chips! I like to use Ghiradelli brand.
How to Make Pumpkin Cookies with White Chocolate Chips
- Preheat the oven to 350° F (180° C). Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
- In the bowl of a stand mixer or with an electric hand mixer, cream together the butter and brown sugar until creamy. Set aside.
- Reduce your pumpkin by lining a dinner plate with a few layers of paper towels. Measure out the 1/2 cup of pumpkin and then spread onto the paper towels. Cover with more paper towels and gently press down onto the pumpkin to remove the liquid from the pumpkin. Repeat this step until the pumpkin is thick and has reduced down to about 1/3 cup.
- Add the egg, pumpkin, canola oil and vanilla extract to the mixing bowl and mix until well combined.
- Add the all-purpose flour, cinnamon, baking soda and salt. Mix until a soft dough forms.
- Fold in the white chocolate chips until evenly distributed.
- Portion out the cookie dough into 1 1/2 tbsp portions (using #40 scoop) and then arrange on the prepared pan.
- Repeat with remaining dough.
- Bake at 350° F (180° C) for 8-10 minutes or until the cookies flatten, and the centers of the cookies no longer look wet and glossy.
- Allow the cookies to cool on the pan for 10 minutes before transferring to a wire cooling rack.
- Enjoy! Store at room temp in an airtight container for up to 3 days.
What’s the best way to store leftover pumpkin puree after making these cookies?
If you’re going to be baking another pumpkin treat within 2 days (I recommend my pumpkin whoopie pies or pumpkin crinkle cookies), you can go ahead and store it in an airtight container in the fridge.
If you don’t have immediate plans to use your pumpkin puree, you can freeze it! Pumpkin puree actually freezes incredibly well (without altering flavor or texture!) I recommend putting it in a labeled freezer bag and freezing for up to 2 months.
Can I substitute dark or milk chocolate chips for white chocolate chips?
You totally can! These cookies are incredibly versatile and would taste extraordinary with milk or dark chocolate chips!
How should I store pumpkin cookies?
Once cooled, store your cookies in an airtight container on the counter for up to 3 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months. I have a post all about how to freeze cookies if you’d like more tips!
More Recipes Like Pumpkin White Chip Cookies
Pumpkin White Chocolate Chip Cookies
Ingredients
- 1 cup (222g) salted butter, softened
- 1 1/4 cup (308g) brown sugar
- 1 egg
- 1/2 cup pumpkin, liquid removed to 1/3 cup (see instructions)
- 2 tbsp canola oil
- 1 tsp vanilla extract
- 2 1/2 cups (380 g) all-purpose flour
- 1 tbsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups white chocolate chips
Instructions
- Preheat the oven to 350° F (180 C). Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
- Cream together the butter and brown sugar until creamy. Set aside.
- Line a dinner plate with a few layers of paper towels. Measure out the 1/2 cup of pumpkin and then spread onto the paper towels. Cover with more paper towels and gently press down onto the pumpkin to remove the liquid from the pumpkin. Repeat this step until the pumpkin is thick and has reduced down to about 1/3 cup.
- Add the egg, pumpkin, canola oil and vanilla extract to the mixing bowl and mix until well combined.
- Add the all-purpose flour, cinnamon, baking soda and salt. Mix until a soft dough forms.
- Fold in the white chocolate chips until evenly distributed.
- Portion out the cookie dough into 1 1/2 tbsp portions (using #40 scoop) and arrange on the prepared pan.
- Repeat with remaining dough.
- Bake at 350° F (180 C) for 8-10 minutes or until the cookies flatten, and the centers of the cookies no longer look wet and glossy.
- Allow the cookies to cool on the pan for 10 minutes before transferring to a wire cooling rack.
- Store at room temp in an air tight container for up to 3 days.
karli, good for you girl!! so happy to hear that your living your dream. Any Holiday cookie recipes, would be appreciated. Especially, fall cookie and dessert recipes!! Thank You!!