These White Chocolate Chip Pumpkin Cookies are the perfect cookies for fall. They’re soft, chewy and packed with delicious pumpkin and spice flavour!
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see my full disclosure policy for details.
Post Updated: 12/14/2019
Here we go, yet another pumpkin recipe. Honestly, I’ve never eaten anything that had pumpkin in it before this year. Since I’ve decided to join in on the rest of the food blogging world’s pumpkin craze this time of year, I’ve become completely and utterly OBSESSED! I never thought I would enjoy the pumpkin flavour so much, but I’m in love.
White Chocolate Chip Pumpkin Cookies
These White Chocolate Chip Pumpkin Cookies have made their way onto my list of favourite recipes. I’ve updated the recipe using my best ever chocolate chip cookies recipe as a base to create the best ever PUMPKIN cookies!
What makes these cookies so amazing?
One of the biggest issues people have with pumpkin cookies is that they’re very cakey. This means that the cookies have a cake-like texture instead of the traditional soft and chewy cookie texture.
While cakey pumpkin cookies can still taste delicious, we want cookies that actually taste like cookies. And believe me, pumpkin cake tastes far better than cake disguised pumpkin cookies, my friends.
The ingredients in these pumpkin cookies are:
- brown sugar
- granulated sugar
- pumpkin purée
- vanilla extract
- all purpose flour
- ground cinnamon, nutmeg, ginger and cloves (aka. pumpkin spice)
- baking soda
- baking powder
- white chocolate chips
Out of all these ingredients, the ones that play the most important part in the texture of the cookies are the butter, sugar, pumpkin purée, flour, baking soda and baking powder.
Let’s break them down!
Half-Melted Butter: this is what gives the cookies that fantastic chewy texture! I explained in my chocolate chip cookie recipe that creaming butter gives you thick and firm cookies while melted butter gives you a dense and chewy cookie.
We want the texture of these cookies to be somewhere in the middle, so what I like to do is start with cold butter and heat it up until it’s only halfway melted! The two halves of the butter will give these cookies the best texture!
Brown sugar: For these cookies, I used a higher ratio of brown sugar to white sugar, because the brown sugar gives the cookies more moisture than white sugar. This is because it contains molasses, which adds moisture to the sugar, which then gives our cookies that perfectly soft and chewy texture.
Pumpkin Purée: it’s very tempting to add the whole can of pumpkin purée to get the ultimate pumpkin flavour, but trust me, 2/3 cup is all you need! I’ve seen recipes where people dry their purée so it doesn’t affect the texture of the cookies, but that’s not necessary for this recipe.
No eggs: I didn’t use any eggs in this recipe. Why? Because the pumpkin acts as a replacement! The pumpkin purée adds moisture and binds the recipe together, just like an egg.
Flour: I used all purpose flour in these cookies since that’s the easiest flour for everyone to get a hold of. However, you can try this recipe with cake flour, which would soften the texture even more. I used 2 and 3/4 cup of all purpose flour, so if you decide to use cake flour, I suggest using about 3 cups.
Chilling: Finally, the moment we’ve all been dreading – the chilling time. Chilling is a MUST for these cookies. Do not be tempted to just bake the cookies right away. Doing this will cause the dough to spread too quickly, resulting in a flat and crispy cookie.
Chilling the dough results in a cookie that is thicker, chewier and all around tastes better! You can chill the dough before or after rolling the cookies, though it may be easier if you scoop the cookies out, place them on a baking sheet, then chill them overnight. That way when they’re ready to bake, you can just pop them in the oven!
Let them sit: The final trick to making these cookies nice and chewy is leaving them to sit on the baking sheet. Just like any chocolate chip cookie, I recommend removing these from the oven when they still look slightly under baked.
It’ll take about 10-12 minutes to reach that stage (mine took 11). Once you remove the cookies from the oven, leave them on the hot baking sheet for at least 15 minutes so they could continue to cook. After that, transfer the cookies to a wire rack and allow them to cool completely. The cookies will get chewier as time passes and they’ll taste even better the next day!
White chocolate is the perfect pairing for the pumpkin and spices. I used 1 and 1/2 cups of white chocolate chips and pressed some extra on top, and since my cookies were pretty big, the pumpkin flavour still shined!
And even though these are white chocolate chip cookies, feel free to substitute with semisweet or dark chocolate chips, like I definitely plan on doing next time I make these!
More Pumpkin Recipes to Enjoy:
>>PIN FOR LATER<<
FOLLOW QUEENSLEE APPÉTIT
Like what you see? Make sure you‘re following Queenslee Appétit for more tasty recipes!
Have any questions about the recipe? Contact me here, and I’ll be happy to help!
SHARE YOUR PICS!
Tag me on Instagram @queensleeappetit or use the hashtag #queensleeappetit so I could see your gorgeous creations!
Let’s get baking!
- 1 cup unsalted butter, cold
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2/3 cup canned Pumpkin Purée
- 2 teaspoons pure vanilla extract
- 2 and 3/4 cups all purpose flour
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
- 1 teaspoon baking soda
- 1/2 tsp baking powder
- 1/2 teaspoon salt
- 1 cup - 1 and 1/2 cups white chocolate chips + extra for topping (optional)
- Microwave the cold butter in 20 second intervals until the butter is halfway melted.
- In the bowl of a stand mixer fitted with a paddle attachment, add the semi melted butter and both sugars. Beat on medium speed until fully combined, about 1-2 minutes.
- Add pumpkin purée and vanilla and mix until just combined.
- In a separate bowl, add flour, cinnamon, nutmeg, ginger, cloves, baking soda, baking powder and salt. Whisk to combine.
- Add dry ingredients to the stand mixer bowl and mix until fully incorporated. Mix in white chocolate chips.
- Cover bowl with plastic wrap and chill in the refrigerator for at least 1-2 hours or overnight.
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silpat mat. Set aside. Remove cookie dough from refrigerator and scoop out 1/4 cup of cookie dough. Roll dough into a ball, then place onto lined baking sheet.
- Repeat with remaining dough, spacing them about 2 to 3-inches apart on the cookie sheet so they have space to spread.
- Bake in preheated oven for 10-12 minutes, or until edges are set and the center of the cookies still look undercooked. Rotate the sheet at the 6 minute mark so the cookies can bake evenly.
- Remove from oven and immediately press more white chocolate chips on top. Allow to cool on baking sheet for 15 minutes, then transfer to a wire rack to cool completely. Repeat with remaining cookies.
- These cookies are best served warm, but you can store the leftovers in an airtight container at room temperature.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
MAGICYOYO Ice Cream Scoop Trigger, Metal Cookie Scoop Melon Baller, Heavy Duty Premium 18/8 Stainless Steel Spoon Scooper, Gift for Kids, Friends & Family (Large Scoop)
Good Cook 13 Inch x 9 Inch Cookie Sheet
©QUEENSLEE APPÉTIT. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.