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Pumpkin White Choco Cookies

Pumpkin White Choco Cookies

Soft, chewy cookies loaded with pumpkin puree, warm spices, and creamy white chocolate chips—an easy homemade Pumpkin White Choco Cookies recipe perfect for fall baking ideas and quick desserts for Thanksgiving or cozy afternoons.
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Cook Time 12 minutes
Resting time 5 minutes
Servings: 24 cookies
Course: Cookies, Dessert, Fall Baking, Seasonal
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • Pinch of ground cloves
  • ½ cup unsalted butter softened
  • ¾ cup light brown sugar packed
  • ¼ cup granulated sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • ½ cup pumpkin puree not pumpkin pie filling
  • 1 ½ cups white chocolate chips

Method
 

  1. Preheat oven to 350 °F (175 °C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk flour, baking soda, baking powder, salt, and spices; set aside.
  3. In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add egg and vanilla; mix until smooth. Stir in pumpkin puree.
  5. Gradually fold in dry ingredients until just combined.
  6. Stir in white chocolate chips.
  7. Scoop 2 Tbsp dough onto sheets, spacing 2 inches apart.
  8. Bake 10–12 minutes until edges are set and centers look slightly soft.
  9. Cool on sheets for 5 minutes, then transfer to wire racks.

Notes

For thicker cookies, chill dough balls for 15–20 minutes before baking.
Swap in chopped pecans for extra texture.
Drizzle melted dark chocolate over cooled cookies for a decadent finish.
Store in an airtight container at room temperature for up to 4 days or freeze for longer storage.