Pumpkin White Chocolate Chip Cookies
These Pumpkin White Chocolate Chip Cookies combine cozy fall spices, creamy white chocolate, and rich brown sugar for the perfect chewy treat. They’re nostalgic, easy to make, and impossible to resist—like fall comfort in cookie form.
Equipment
- Saucepan
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Wet Ingredients
- 1 cup butter melted
- 1 cup brown sugar packed
- 1/2 cup sugar
- 1 egg yolk large
- 1 tbsp vanilla extract
- 2/3 cup pumpkin puree unsweetened
Dry Ingredients
- 2 1/2 cups flour all-purpose
- 1 cup oats
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 3/4 tsp cinnamon
Add-ins
- 2 cups white chocolate chips
Instructions
- Melt the butter in a medium saucepan over medium-low heat until fragrant and nutty, but not browned.
- Remove from heat and stir in brown sugar and white sugar until smooth and glossy.
- Let the mixture cool for 5–10 minutes. Stir in vanilla and egg yolk until well combined.
- Mix in pumpkin puree until fully incorporated.
- Add flour, oats, baking soda, salt, pumpkin pie spice, and cinnamon. Stir just until dough forms.
- Chill dough in the refrigerator for 15 minutes to firm up.
- Stir in white chocolate chips once dough is cool.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop dough onto sheets and bake for 10–13 minutes, until edges are golden and centers are soft.
- Let cookies cool on pan for 5–10 minutes before transferring to a rack.
Notes
For the best texture, don’t overmix and don’t skip chilling. Use real pumpkin puree, not pie filling. Add a pinch of sea salt after baking for a flavor boost!