Pumpkin White Chocolate Cookie Recipe
These sweet, chewy Pumpkin White Chocolate Chip Cookies are loaded with pumpkin puree and spice and white chocolate chips!
Bake up a batch of these Pumpkin White Chocolate Chip Cookies that are filled with fall spices, pure pumpkin, and sweet white chocolate! Your belly will thank you as you bask in the sweetly spiced aroma that fills your kitchen as they bake!
Pumpkin and White Chocolate are the Perfect Combo!
Slide those traditional Pumpkin Chocolate Chip Cookies to the side to make room for these Pumpkin White Chocolate Chip Cookies! These soft pumpkin cookies trade milk chocolate chips for silky white chocolate chips to create a delicious contrast, resulting in the perfect fall treat!
To make these the very best pumpkin white chocolate chip cookies, I made them with triple the pumpkin! Instant pumpkin pudding mix, 100% pure pumpkin, and pumpkin pie spice come together to load these cookies up with the most mouthwatering pumpkin flavor that you’ve been waiting all year to taste!
These cookies are perfect for those who aren’t fans of the classic pumpkin and chocolate combo and even those who are!
Pumpkin White Chocolate Chip Cookies Ingredients
- Unsalted Butter
- Dark Brown Sugar
- Granulated Sugar
- Large Eggs
- 100% Pure Pumpkin
- Vanilla Extract
- All-Purpose Flour
- 1 Box of Instant Pumpkin Pudding Mix
- Powdered Milk
- Pumpkin Pie Spice
- Ground Cinnamon
- Salt
- Baking Soda
- Guittard White Chocolate Chips
To pack the pumpkin into these fall cookies, I paired pantry staples with 100% pure pumpkin, instant pumpkin pudding mix, and pumpkin pie spice. This combination creates perfectly flavored pumpkin cookies without an overpowering taste!
Drying The Canned Pumpkin
Drying the canned pumpkin removes any excess moisture. I found that the best way to do this is to measure out the pumpkin and then spread it out on multiple layers of paper towels. I then pressed the top of the pumpkin with more paper towels.
Then, I top the pumpkin with new paper towels and flip it over so the top becomes the bottom. Then discard the original bottom towels and press dry paper towels onto the pumpkin once again to remove any excess moisture.
Once the pumpkin is dry, you’re looking to have about 100g of dried pumpkin to incorporate into the cookie dough.
How To Make Pumpkin White Chocolate Chip Cookies
- Cream the unsalted butter, dark brown sugar, and granulated sugar in a large mixing bowl with a hand mixer or stand mixer that’s fitted with a paddle attachment. Cream on medium speed, scraping the sides of the bowl down halfway through.
- Spread the measured 100% Pure Pumpkin out on paper towels, pressing with more paper towels to remove the excess moisture.
- Transfer the dried pumpkin puree to the mixing bowl and mix until fully incorporated.
- Add the large eggs one at a time, mixing after each addition until the yolk is streaky through the dough.
- Pour in the vanilla extract and mix only until combined.
- In a separate bowl, whisk the all-purpose flour, box of instant pumpkin pudding mix, powdered milk, pumpkin pie spice, salt, ground cinnamon, and baking soda together.
- Slowly add the dry ingredients one cup at a time to the wet ingredients while the mixer is at low speed. Once all the dry ingredients have been added, increase the mixer speed and mix until just combined.
- Add in a portion of the white chocolate chips and mix at low speed just until combined. Be careful not to overmix the dough!
- Portion out the cookie dough and then roll the dough into balls using the palms of your hands. Transfer the white pumpkin chocolate chip cookie dough balls onto the prepared baking sheet.
- Then, use the palm of your hand to carefully press the cookies down to about 3/4-inch thickness.
- Bake the cookies in the preheated oven one cookie sheet at a time. Halfway through baking, pull the cookie sheet out and press the reserved white chocolate chips into the tops of the cookies, then return them to the oven.
- Remove the cookies from the oven once the edges are just turning light brown. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to finish cooling completely.
How To Make Cookies Perfectly Round
To make these pumpkin white chocolate cookies round, take a biscuit cutter and place it over the warm cookies so that the cookie is inside the biscuit cutter. Swirl the warm cookie around in the biscuit cutter to make it perfectly round.
Repeat this step for all of the cookies that you want to be round!
Substitutions And Variations
- Unsalted Butter – Salted butter can be used in place of unsalted butter. To do so, the 1 teaspoon of salt will need to be reduced to 1/2 teaspoon of salt.
- Dark Brown Sugar – If needed, light brown sugar can replace dark brown sugar, though it will produce cookies with a slightly different taste.
- Pumpkin Pudding Mix – Vanilla pudding mix or cheesecake pudding mix can be used for a flavor variation or if you just can’t find pumpkin pudding mix.
- Powdered Milk – Since powdered milk doesn’t impact the texture or structure, it can be omitted, but it does add so much in terms of flavor.
- White Chocolate Chips – I prefer using high-quality white chocolate chips such as Guittard, but feel free to use your favorite brand! You can use white chocolate chips, white chocolate chunks, or a chopped white chocolate bar. If you’re more of a milk chocolate lover, you can even substitute white chips for milk chocolate, semi-sweet, or dark chocolate chips!
- Cinnamon Sugar – Add 2 tablespoons of cinnamon to 1 cup of granulated sugar and roll the balls of dough in the sugar before place on the pan and pressing. This makes for an extra sweet and slightly crunchy coating.
How To Store Pumpkin White Chocolate Chip Cookies
Store white chocolate pumpkin cookies in an airtight container with parchment paper separating the layers to prevent them from sticking together. Keep the cookies at room temperature for up to 3 days or store them in the fridge to enjoy for up to a week.
How To Freeze Pumpkin Cookies
You can also freeze these pumpkin cookies! This is a great choice when you need treats to make ahead of time for fall gatherings or even Thanksgiving!
To freeze these cookies, flash freeze them once they’re completely cooled. This is done by placing the baked cookies on a cookie sheet in a single layer and then transferring them to the freezer for about an hour.
Afterward, transfer the frozen cookies into a Ziploc bag or freezer-safe container and store them in the freezer for 2 to 3 months.
More Pumpkin Cookies:
- Soft Pumpkin Spice Snickerdoodles – Puffy pillows of cookies filled with pecans!
- Pumpkin No Bake Cookies – A fall treat that requires zero baking!
- Easy Pumpkin Chocolate Chip Cookies – Made with only 4-ingredients!
- Pumpkin Cookies with Cream Cheese Filling – A Fall cheesecake-like cookie!
- Pumpkin Oreo Cookies – Loaded with delicious Oreo pieces!
Steps
Preheat oven to 350°F and line 2 large baking sheets with parchment paper and set aside.
In a large bowl or stand mixer (I highly recommend a stand mixer for this recipe) fitted with a paddle attachment, cream together , , and on medium speed (speed 4 on a stand mixer) for 2 minutes, scraping down the sides of the bowl halfway through.
Measure and spread the out on paper towels. I usually start with four of the select-a-size sheets on the bottom or two regular folded over, then press the pumpkin with another set of paper towels on top. Replace the top paper towel with two select-a-size sheets and flip the pumpkin so the new top towels are now on the bottom of the pumpkin. Discard the original bottom towels and replace them with two more, pressing to remove the excess moisture. You should have about 100g of pumpkin after squeezing.
Add the pumpkin to the mixing bowl, it should peel off the towel easily, but you can use a rubber spatula to assist. Mix until fully incorporated.
Add the one at a time, mixing after each one just until the yolk is streaky throughout the dough. Add and mix just until combined.
In a medium mixing bowl, whisk together the , , , , , , and . With the mixing beating at low (stir) speed, slowly add the flour mixture a cup at a time. If you have a flour shield for your mixer, I recommend using it as this recipe creates a lot of dough. Increase to medium speed and mix just until combined, then remove from the mixer and use a rubber spatula to mix up any loose flour from the bottom of the bowl into the dough.
Add in all but ⅓ cup of the and mix at low speed just until combined; be careful not to overmix.
Use a large #16 cookie scoop to portion out the dough into 2.5 ounce portions. Roll the balls of dough between your palms to round, then place on the prepared baking sheets, leaving 2 to 3 inches between each (8 cookies will fit in offset pairs on a 12x17-inch cookie sheet).
Use the palm of your hand to gently press the cookies down so they are about ¾-inch thick.
Bake the cookies one cookie sheet at a time for 5 minutes, pull out and press some of the reserved white chocolate chips into the tops of the dough, then return to baking for an additional 7 minutes or until the edges are just turning light brown. This is an optional step that helps prevent the chips from brownie but still lets them melt into and bind with the dough while baking. You may add them at the beginning or right out of the oven if that is your preference.
Remove from the oven and allow them to cool for 5 minutes on the pan before transferring them to a wire rack to cool completely.
Notes
- If you cannot find Pumpkin Pudding Mix, you can use Cheesecake or Vanilla flavored instead.
- The powdered milk can be left out as it won't impact the texture. However, it adds so much in terms of flavor, even though it seems like a small amount.
- Creaming the butter and sugar for 2 minutes is important to the final structure of the cookie; do not shortcut this.
- There will likely be some flour that settles in the bottom of the bowl; make sure you get this all mixed in. Do not just start cooking off the dough from the top, or you'll end up with a couple of dry cookies near the end. So, use a rubber spatula or your hands to work the drier bits into the dough. Do not just keep mixing in the mixer; this will overwork the dough and won't be as effective. This was my experience with a stand Artisan 4.5 qt mixer; it may come together just fine with a larger size.
- A ¼ cup measuring cup can also be used to portion out the dough.
Nutrition
- Calories321
- Carbs46g
- Protein4g
- Fat14g
- Saturated fat8g
- Fiber1g
- Sugar28g
- Sodium157mg
Estimates per serving, when a serving size is listed.
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