Soft and Chewy White Chocolate Pumpkin Cookies

Listen, I’ve tried about a million pumpkin recipes each fall since having kids, and these white chocolate pumpkin cookies are hands-down our family favorite! My youngest literally does a little dance when she sees me pull out the canned pumpkin and spices from the pantry.

I remember the first time I made these cookies – it was during that awkward early phase of blending our families together. The kitchen was chaotic with five kids all wanting to help, but something magical happened when those cookies came out of the oven. Suddenly we were all just one family, fighting over who got the cookie with the most white chocolate chunks!

The texture is what makes these special – they’re soft and chewy in the middle but have this slightly crisp edge that’s just perfect. I’ve learned that the secret is not overmixing the dough (a mistake I made wayyy too many times) and adding just a tiny pinch of sea salt to balance the sweetness.

My 10-year-old stepdaughter has become the official white chocolate chopper in our house. She insists that chopping up a bar works better than using chips because you get those amazing melty pockets throughout the cookie. Smart kid!

We’ve started a tradition of making these on the first officially chilly day of fall, usually with apple cider simmering on the stove too. There’s something about the smell of pumpkin spice filling the house that just makes everything feel right, ya know? Even my boyfriend, who claimed to hate anything pumpkin-flavored, now requests these cookies specifically when the leaves start changing.

Embrace the Fall Flavors

Y’all, I’m not even kidding when I say these white chocolate pumpkin cookies have become my blended family’s official “it’s finally fall” tradition! Last year, my 7-year-old literally stood by the oven door the entire time they were baking, asking “are they done yet?” every 30 seconds.

The moment that rich pumpkin spice smell starts filling our kitchen, everyone magically appears from different corners of the house. It’s like they’ve got some kind of cookie radar! My boyfriend (who claimed he “wasn’t really a pumpkin person”) ended up eating five of these in one sitting. FIVE! Now he requests them as soon as the leaves start changing.

What makes these cookies special is how the creamy white chocolate chips balance out the earthy pumpkin flavor. It’s not overpowering like some fall treats can be – just the perfect amount of autumn coziness in every bite. My oldest stepdaughter even asked if we could make these instead of birthday cake for her celebration last October!

I’ve learned that letting the dough chill for at least an hour makes a huge difference in the texture. Trust me on this one – I’ve made the impatient mistake of skipping this step and ended up with flat cookies that spread all over the baking sheet. Still delicious, but not as pretty!

These have become our go-to treat for sending to school events, neighbor gifts, and family movie nights when we’re all snuggled up with blankets. There’s something about biting into these warm, spiced cookies that just feels like a big autumn hug.

Tips for Baking Success

For the best results, measuring ingredients accurately is vital.
Start with room temperature butter and ensure your pumpkin puree is not too watery to maintain that soft and chewy texture. Also, avoid overmixing the dough to keep the cookies tender and delicious.

Storing and Enjoying Your Cookies

Once your cookies have cooled, store them in an airtight container to maintain their freshness.
They can last for several days, but trust that they won’t stick around for long with family and friends around!

Consider warming them slightly in the microwave before serving to bring back that freshly baked softness and melt the white chocolate just a bit more.

The Ultimate White Chocolate Pumpkin Cookie Recipe

These cookies are soft and chewy, with a delightful balance of pumpkin and white chocolate, making them a must-bake for the fall season. Each bite is a cozy indulgence that captures the spirit of autumn.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1 cup white chocolate chips

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Wet Ingredients: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth. Beat in the pumpkin puree, egg, and vanilla extract until well combined.
3. Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
4. Combine Mixtures: Gradually add the dry mixture to the wet mixture, stirring until just combined. Gently fold in the white chocolate chips.
5. Shape Cookies: Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers may look a bit soft, but they will firm up as they cool.
7. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Nutrition Information

• Servings: 24 cookies
• Calories: 150kcal
• Fat: 6g
• Protein: 1g
• Carbohydrates: 23g