Pumpkin White Chocolate Chip Cookies
These Soft & Chewy Pumpkin White Chocolate Chip Cookies are the ultimate fall treat — perfectly spiced, rich, and melt-in-your-mouth delicious! Lovingly developed and tested over nine times by Sophie at Sweet Craft Recipes, this recipe captures everything you crave in a cozy seasonal cookie: chewy texture, warm cinnamon, creamy white chocolate chips, and deep pumpkin flavor (thanks to a genius moisture-removal trick!).
- Prep Time: 25 mins
- Cook Time: 10 mins
- Total Time: 35 mins
- Yield: 10–12 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Ingredients
1 cup (222 g) salted butter, softened
1 ¼ cups (308 g) brown sugar, packed
1 large egg
½ cup pumpkin puree, reduced to ⅓ cup after pressing
2 tablespoons canola oil
1 teaspoon pure vanilla extract
2 ½ cups (380 g) all-purpose flour
1 tablespoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups white chocolate chips
Instructions
Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, beat the softened butter and brown sugar together with a hand or stand mixer until light and fluffy, about 2–3 minutes.
Prepare the pumpkin puree: Spread ½ cup pumpkin puree onto layered paper towels. Cover with more paper towels and gently press to remove moisture until reduced to about ⅓ cup of thick, dense puree.
Add the reduced pumpkin puree, egg, canola oil, and vanilla to the creamed butter mixture. Mix until smooth and well combined.
In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined — avoid overmixing.
Fold in the white chocolate chips gently until evenly distributed.
Using a #40 cookie scoop (about 1½ tablespoons), portion the dough onto prepared baking sheets, spacing about 2 inches apart.
Bake for 8–10 minutes, until edges are set and centers no longer look glossy. Do not overbake!
Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature!
Notes
★ Pressing out pumpkin moisture is key! It prevents cakey cookies and enhances the chewy texture.
★ Use salted butter for flavor balance — if using unsalted, add an extra pinch of salt.
★ For consistent cookies, use a #40 cookie scoop (1.5 tbsp).
★ Store in an airtight container at room temp for 3 days, or refrigerate for up to 1 week. Freeze baked cookies or dough balls for up to 3 months.
★ Optional Add-ins: ½ cup chopped pecans or walnuts, or swap white chocolate for semi-sweet or dark chips.