This white chocolate chip pumpkin cookies recipe perfectly pairs pumpkin and flavored spices with delicious white chocolate chips. It is easy to make and a must around Thanksgiving and Fall time!
The recipe is rather similar to my basic chocolate chip cookie recipe, but it includes pumpkin puree and pumpkin pie spice. These white chocolate chip pumpkin cookies and I have quite the history. They are so delicious, that nobody, and I mean nobody, can resist!
When making them one fall a few years ago, I fully baked about 4 dozen cookies and was preparing to host Thanksgiving. While the cookies were cooling on the counter, I asked my husband to keep an eye on our hound dogs so I could clean a little. He looked up from his video game briefly and said “sure, I’ll watch out”.
About 20 minutes later, I emerged from cleaning to pack the white chocolate chip pumpkin cookies up, only to find that about 2 dozen cookies were missing! I asked my still gaming husband what happened to the cookies, hoping he got really hungry, but noting the suspicious red tick coonhound licking her lips. Of course, he hadn’t moved from his game and answered with a “huh”.
I called my emergency vet in a panic! Turns out, white chocolate is only poisonous to dogs in massively large quantities, thank goodness. The vet calmed me and told me that my cookies would do nothing other than probably give the dog, who indulged way too much, a tummy ache! Needless to say, my husband has still not lived this down!
While I DO NOT recommend feeding these cookies to your furry, four legged baby, my naughty hound dog watches intently anytime I make these white chocolate chip pumpkin cookies waiting for a chance to sneak one, and is watched like a hawk! She has her own pumpkin dog treat recipe as a result of this!
Let’s get started making the best white chocolate chip pumpkin cookies!
Supplies You’ll Need
- A small mixing bowl and a large mixing bowl.
- Stand mixer or hand mixer with beater attachment– I use my KitchenAid Stand mixer.
- Cookie Sheet– please use an ungreased cookie sheet for this recipe.
- Fork or sifter– I use a fork to mix and sift my dry ingredients as my lazy girl way of sifting. You can use a formal sifter as well!
- Spoon or ice cream scooper to form the cookies- I scoop about 2 tablespoons of dough to make one cookie. I like to use 2 spoons for this step. I use one spoon to scoop the dough and the other to push the dough off the spoon onto the cookie sheet. An ice cream scooper is also an easy option!
- Wooden spoon– You will need this to stir in the white chocolate chips and nuts if you are using them. Don’t ever add these ingredients with the mixer, as you will risk crushing up your chocolate chips. You want to gently mix them in!
- Measuring Cups and Measuring Spoons.
Ingredient’s You’ll Need
- Flour– I use all purpose flour for this white chocolate chip pumpkin cookie recipe. For low calorie or keto friendly option, you can substitute almond flour.
- Baking Soda and Baking Powder
- Salt– You will only need about 1/4 teaspoon of salt. I like using sea salt.
- Pumpkin Pie Spice– This is a great seasoning to have on hand! It contains cinnamon, ginger, nutmeg and allspice in one! It adds a great pumpkin spice flavor to these pumpkin cookies.
- Pumpkin Puree– please use unsweetened pumpkin puree. NOT pie filling, which is filled with sugar. You want plain ole’ pumpkin puree, like Libby’s 100% pure pumpkin puree for these pumpkin cookies. I like using the Publix brand as well.
- Butter– make sure the butter is softened before using. You can either set it out on the counter prior in advance or soften in the microwave.
- Vanilla Extract– This is a must for flavoring with these cookies!
- Brown sugar and Granulated sugar– For this pumpkin cookie recipe, you will use equal amounts of brown sugar and granulated sugar. It makes for a great sweetness and taste. For a low calorie or keto friendly option, you can use a sugar substitute. I like Lakanto Monk Fruit brown sugar and granulated sugar substitutes, as they don’t leave an aftertaste when baking!
- Eggs– You will need 2 eggs.
- White Chocolate Chips– Use 2 cups of white chocolate baking chips for this recipe. For a low calorie or keto friendly option, Lily’s white chocolate baking chips are great!
- *Optional- Nuts! Feel free to have fun with using nuts in this recipe. I highly recommend trying this recipe with chopped pecans!
How to Make the White Chocolate Chip Pumpkin Cookies
Start by preheating your oven and gathering your supplies and ingredients.
In the small bowl sift together the flour, baking soda, baking powder, salt and pumpkin pie spice. I like to sift dry ingredients by mixing well with a fork.
In the large mixing bowl, beat together the butter, granulated sugar, brown sugar and vanilla extract until the mixture is creamy.
Add in the pumpkin puree and vanilla. Then, add in eggs one at a time. Beat well after adding each ingredient and egg.
Next, slowly beat in the dry ingredient mixture. You will want to add about 1/2 cup of the dry ingredient mixture at a time. Keep your mixer on the lowest speed for this step. Warning: if you do not, you will end up with a cloud of flour in your face and all over the kitchen! You can also use a mixer guard if you have one!
Gently stir in the white chocolate chips (and nuts if you are adding them), using a wooden spoon.
Scoop a rounded ball of about 2 tablespoons of cookie dough onto an ungreased cookie sheet.
Bake for 12-14 minutes or until the centers of the cookies are set. Allow the cookies to cool on the baking sheet for 2 minutes.
Then, remove the cookies and allow to cool completely on wire baking racks or paper towels.
Once the cookies are cool, store them in an airtight container or cookie jar.
To keep any type of cookies fresh and soft when storing, place a piece of white bread in the airtight container with the cookies. The bread will turn hard, while the cookies will remain incredibly soft!
- 2 1/2 cup flour
- 1 cup pumpkin Puree
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup butter (2 sticks) softened
- ¾ cup brown sugar
- ¾ cup granulated sugar
- 1 teaspoon vanilla
- 2 eggs
- 2 cups white chocolate chips
- (*optional 1 cup of chopped nuts—I’d recommend pecans!)
Preheat oven to 350 degrees Fahrenheit.
In a small bowl sift together the flour, baking soda, baking
powder, salt and pumpkin pie spice. I like to sift dry ingredients by mixing
well with a fork.
In a large mixing bowl, beat together the butter, granulated
sugar, brown sugar and vanilla extract until the mixture is creamy. Add in the pumpkin puree and vanilla. Then, add in eggs one at a time. Beat well after adding each egg. Then, slowly beat in the dry ingredient mixture.
Gently stir in the white chocolate chips (and nuts if you
are adding them).
Scoop a rounded ball of about 2 tablespoons of cookie dough
onto an ungreased cookie sheet.
Bake for 12-14 minutes or until the centers of the cookies
are set. Allow the cookies to cool on the baking sheet for 2 minutes.
Then, remove the cookies and allow to cool completely on
wire racks or paper towels.
Store in an airtight container.
To keep cookies fresh and soft when storing, place a piece of
white bread in the airtight container with the cookies. The bread will turn hard, while the cookies
will remain incredibly soft!
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