How do you make pumpkin white chocolate chip cookies from scratch?

Start with 2 cups all-purpose flour, 1 tsp baking soda, 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp salt, 1 cup softened butter, 1 cup brown sugar, ½ cup granulated sugar, 1 cup canned pumpkin puree (not pie filling), 1 egg, 2 tsp vanilla extract, and 1 ½ cups white chocolate chips. Preheat oven to 350°F (175°C). Cream butter and sugars until fluffy, about 2 minutes. Mix in pumpkin, egg, and vanilla. In another bowl, whisk dry ingredients, then combine with wet. Fold in chips. Scoop 2-tbsp balls onto parchment-lined sheets, 2 inches apart. Bake 12-14 minutes until edges are golden but centers soft. Cool on sheet 5 minutes, then transfer to rack. Yields 30 cookies. For chewier texture, chill dough 30 minutes first. Store in airtight container up to 5 days.

Can you substitute ingredients in pumpkin white chocolate chip cookies?

Yes, for gluten-free, use 1:1 gluten-free flour blend. Swap butter for coconut oil or vegan butter to make dairy-free. Replace egg with flax egg (1 tbsp ground flax + 3 tbsp water). Use pumpkin pie spice (1 ½ tsp) instead of separate cinnamon/nutmeg for convenience. Dark chocolate chips work if white chocolate is unavailable, but white adds creamy contrast to pumpkin's earthiness. Reduce sugar by ¼ cup if using sweetened pumpkin—taste batter first. For lower calories, sub half the chips with chopped pecans or raisins. Always bake a test cookie to check spread and texture. These tweaks keep cookies moist and flavorful without major changes.

How should you store pumpkin white chocolate chip cookies?

Let cookies cool completely to avoid sogginess. Store in an airtight container at room temperature for up to 5 days—they stay soft thanks to pumpkin's moisture. For longer storage, refrigerate in a single layer wrapped in plastic for 1 week; bring to room temp before eating for best texture. Freeze baked cookies or dough balls in freezer bags up to 3 months. Thaw dough overnight in fridge and bake fresh, adding 1-2 extra minutes. Avoid stacking warm cookies to prevent sticking. If humid, add a paper towel to the container to absorb excess moisture. Properly stored, they retain cakelike chewiness without drying out.

Why are my pumpkin white chocolate chip cookies too cakey or flat?

Cakey cookies often come from too much flour or overmixing—measure flour by spooning into cup and leveling, not scooping. Use room-temp ingredients for even blending. Flat ones spread from warm dough or butter; chill batter 30-60 minutes. Check baking soda freshness (it should fizz in water). Overbaked edges cause dryness—pull at 12 minutes when just set. High-altitude bakers, reduce baking powder/soda by ¼ tsp and increase oven temp 15-25°F. Pumpkin puree adds moisture, so don't skip it. Test one sheet first. These fixes yield thick, chewy cookies with melty white chocolate pockets every time.

Are pumpkin white chocolate chip cookies healthy?

They're a treat but healthier than standard cookies due to pumpkin's fiber (3g per cup), vitamin A (over 20,000 IU), and moisture reducing butter needs. One cookie (60 calories) has less sugar than chocolate chip varieties. Boost nutrition with whole wheat flour (swap half), oats, or nuts instead of all chips. Use dark white chocolate (lower sugar) or 60% cacao chips. Each serving provides beta-carotene for immunity and antioxidants. Not low-cal, but portion control works—enjoy 2 as dessert. Pair with milk for calcium balance. Compared to store-bought, homemade controls ingredients, skipping preservatives. Ideal fall snack in moderation.

Pumpkin White Chocolate Chip Cookies: Chewy Recipe

Name: Pumpkin White Chocolate Chip Cookies
Prep time: 45 min
Cook time: 14 min
Total time: 59 min
Cuisine: American
Ingredients: – 2 cups all-purpose flour; – 1 tsp baking soda; – 1 tsp cinnamon; – ½ tsp nutmeg; – ¼ tsp salt; – 1 cup softened butter; – 1 cup brown sugar; – ½ cup granulated sugar; – 1 cup canned pumpkin puree (not pie filling); – 1 egg; – 2 tsp vanilla extract; – 1 ½ cups white chocolate chips

Description

🎃 Enjoy soft, chewy pumpkin cookies infused with warm spices and pockets of creamy white chocolate, capturing fall flavors in a comforting treat.
🍪 Ideal for autumn gatherings or cozy snacks, these easy-to-bake cookies stay moist for days and delight with sweet-tart balance.

Ingredients

– 2 cups all-purpose flour

– 1 tsp baking soda

– 1 tsp cinnamon

– ½ tsp nutmeg

– ¼ tsp salt

– 1 cup softened butter

– 1 cup brown sugar

– ½ cup granulated sugar

– 1 cup canned pumpkin puree (not pie filling)

– 1 egg

– 2 tsp vanilla extract

– 1 ½ cups white chocolate chips

Instructions

1-First Step: Preheat and Prep. Heat oven to 350°F (175°C). Line baking sheets with parchment paper. Soften butter at room temp. This mise en place keeps things smooth. For gluten-free, have your flour ready.

2-Second Step: Cream Butter and Sugars. Beat 1 cup softened butter, 1 cup brown sugar, and ½ cup granulated sugar until fluffy, about 2 minutes. Use a mixer on medium. This builds structure for chewy texture in soft pumpkin chocolate chip cookies.

3-Third Step: Add Wet Ingredients. Mix in 1 cup pumpkin puree, 1 egg, and 2 tsp vanilla extract. Beat until smooth. Pumpkin adds moisture; for vegan, use flax egg here. Scrape bowl sides for even blend.

4-Fourth Step: Combine Dry Ingredients. Whisk 2 cups flour, 1 tsp baking soda, 1 tsp cinnamon, ½ tsp nutmeg, and ¼ tsp salt in a separate bowl. Gradually stir dry into wet mixture. Avoid overmixing to prevent toughness.

5-Fifth Step: Fold in Chips. Gently fold 1 ½ cups white chocolate chips. For low-cal, add nuts too. Dough will be soft and sticky, thanks to pumpkin. For extra chewy pumpkin cookies with white chocolate chips, chill dough 30 minutes now.

6-Sixth Step: Scoop and Shape. Drop 2-tablespoon balls onto sheets, 2 inches apart. Flatten slightly if desired. Parchment prevents sticking; space allows spread.

7-Seventh Step: Bake to Perfection. Bake 12-14 minutes. Edges turn golden, centers stay soft. Rotate sheets midway for even baking. Overbaking dries them out.

8-Final Step: Cool and Serve. Cool on sheet 5 minutes, then rack. Enjoy warm or store. Pair with coffee for busy mornings. Test one sheet first to adjust for your oven.

Notes

🎃 Use pure pumpkin puree, not pie filling, for best texture.
🍪 Chill dough 30 minutes if cookies spread too much.
❄️ Freeze baked cookies for up to 3 months; thaw at room temp.

Prep Time: 15 minutes
Chilling: 30 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180 kcal
Sugar: 18g
Sodium: 130mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg

Keywords: chewy pumpkin cookies, white chocolate chips, pumpkin cookies recipe, fall cookies