These pumpkin white chocolate chip cookies is the perfect combination of pumpkin, warm spices and chocolate. They are soft, chewy and studded with white chocolate chips. It’s the perfect way to start fall.

Why you should make this recipe

Soft and chewy texture. With a few simple tricks, these cookies come out soft and chewy instead of cakey.
Easy to make. Simple ingredients, no complicated steps. Perfect for any level of bakers.
Perfect seasonal cookie. The combination of pumpkin and white chocolate creates a tasty cookie. It’s perfect for gatherings or a treat for those cozy nights in.

Ingredients needed to make the white chocolate pumpkin cookies

Flour: Use all purpose flour. This gives the cookies some structure.
Butter: You will need to use melted unsalted butter. Melted butter helps the cookies stay chewy.
Brown sugar: To help the cookies be soft and chewy.
Granulated sugar: To add sweetness and absorb moisture.
Egg yolk: To bind and add chewiness.
Pure pumpkin puree: To give that delicious pumpkin flavor! Special technique used to make sure the cookies are chewy and not cakey! I like using Libby’s canned pumpkin, however any canned pumpkin will work. Use pure pumpkin and not pumpkin pie mix.
Baking soda: To help the cookies rise.
Spices: You will be using pumpkin pie spice and cinnamon.

How to make pumpkin white chocolate chip cookies

Before getting started you’ll want to take out the moister from the pumpkin puree.
- Spread pumpkin puree on a plate lined with paper towel. Place another paper towel over the pumpkin puree. Pat it with paper towels until there is very little transfer of pumpkin puree on the paper towel.
- You can also very gently take the paper towel with the pumpkin puree, and very gently squeeze out the juice. Just be careful not to rip the paper towel! Then spread it on a plate and pat with paper towels until there is very little transfer of pumpkin puree.

Making the pumpkin cookie dough

In a small bowl whisk together flour, baking soda, salt, pumpkin pie spice and cinnamon. Set aside.
In a separate bowl whisk melted butter and sugars until combined.
Add the egg yolk, pumpkin puree and vanilla extract. Mix until combined.
Add the flour mixture and mix until almost combined.
Add the white chocolate chips and mix until combined.
Using a cookie scoop transfer cookies to lined baking tray.
Gently flatten the cookie using a spoon.
Sprinkle more white chocolate chips on top of cookies if desired
Bake for 8-10 minutes or until slightly puffy. The middle should still look a little underdone.
Cool before serving.

Tips for success

For chewy cookies make sure to take out all the moister from the pumpkin puree. Pat the pumpkin puree with paper towels until there is very little pumpkin puree on the paper towels. The cookies will still be delicious if you leave some moister in, they will just be more soft and cake like.
These cookies don’t spread much, so be sure to flatten cookies with back of spoon to make sure they bake through.
Don’t over bake! They should still look slightly underdone in the center and set on the sides.

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If you made this recipe, I would love to hear from you. Comment and rate below. I would also love to see your creation. Share your photo by tagging tasty_treat_pantry on Instagram.

Recipe

Pumpkin White Chocolate Chip cookies

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Author: nataliyadudley
Prep Time: 15 minutes
Cook Time: 8 mintues
Total Time: 25 mintues
Yield: 15 cookies 1x
Category: dessert

Ingredients

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1 ⅓ cup all purpose flour
½ teaspoon baking soda
1 teaspoon pumpkin pie spice
¼ teaspoon ground cinnamon
¼ teaspoon salt
9 tablespoon unsalted butter, melted
⅓ cup brown sugar
¼ cup granulated sugar
1 egg yolk
1 teaspoon vanilla extract
½ cup pure pumpkin puree blotted to ¼ cup (see notes)*
½ cup white chocolate chips

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Instructions

Blot the pumpkin first. Measure out approximately ½ cup of pure pumpkin puree. Place one paper towel on plate. Transfer pumpkin puree to the paper towel. Using another paper towel, blot the pumpkin puree. Then discard paper towel. Do this a few times until very little pumpkin puree transfer to the the paper towel. You should almost get paste like pumpkin puree. You should end up with ~ ¼ cup pumpkin puree. (see notes)
Preheat oven to 350 F. Line baking sheet with parchment paper. Set aside.
In a small bowl whisk, flour, baking soda, pumpkin pie spice, ground cinnamon and salt. Set aside.
To a large bowl, add melted butter, brown sugar and granulated sugar. Whisk until combined.
Add pumpkin puree, egg yolk and vanilla extract. Whisk until everything is combined.
Add the flour mixture and mix using a spoon until almost combined.
Add the white chocolate chips and mix until combined.
Using a cookie scoop, scoop dough onto prepared baking sheet.
Using the back of a spoon, gently press down on the cookie dough, to create a flat cookie. Sprinkle additional chocolate chip if desired.
Bake for 8-10 minutes. Or until cookies are slightly puffed, are set, but still look underdone in the center.
Cool before transferring and serving.

Notes

- *Blotting the pumpkin puree helps take out the moister and ensure the cookies are soft and chewy. You should end up with scant ¼ cup of pumpkin puree. You can use the plate method above, or you can also gently squeeze out the pumpkin puree using paper towel. Just be careful, as the paper towels can rip.

- These cookies don’t spread much, so be sure to flatten cookies with back of spoon to make sure they bake through.

- Don’t over bake! They should still look slightly underdone in the center and set on the sides.