These pumpkin white chocolate chip cookies bake up soft, chewy, and full of cozy fall flavor. They come together in under 30 minutes, making them the perfect sweet treat when pumpkin season hits.
Jump to:
- Why You’ll Love These Pumpkin White Chip Cookies
- Ingredient Information And Substitutions
- How To Make Pumpkin White Chocolate Chunk Cookies
- Frequently Asked Questions
- Tips For Making White Chocolate Chip Pumpkin Cookies
- What To Serve With Pumpkin And White Chocolate Chip Cookies
- Other Tasty Cookie Recipes To Try
- Hosting Thanksgiving?
- Pumpkin White Chocolate Chip Cookies
Why You’ll Love These Pumpkin White Chip Cookies
Pumpkin seems to pop up everywhere once fall hits, and while I don’t always rush to grab every pumpkin-flavored thing, I couldn’t resist trying it out in a cookie. It gives these a soft, almost pillow-like texture that’s perfect for cozy baking season.
Now, here’s the funny part. I’m a devoted dark chocolate lover, and when it comes to nuts, I’m more of a hazelnut fan than a macadamia.
But somehow, putting all of these together just worked. The creamy sweetness of the white chocolate and the crunch of the macadamias balance out the pumpkin in the best way. The result is a chewy pumpkin white chocolate chip cookie that feels like fall without being over-the-top. Here’s why these cookies deserve a spot on your baking list:
- Soft and chewy texture
- Sweet white chocolate chips
- A fun twist on a classic cookie
- Great for fall gatherings
- Stay moist for days
Ingredient Information And Substitutions
- Pure pumpkin puree- Canned pumpkin works best, but fresh will work too. Just roast, puree, and drain excess liquid. Make sure you don't use pumpkin pie filling.
- Butter- I prefer salted, as I like a slightly saltier cookie.
- Eggs- Large eggs help bind everything together.
- Flour- All-purpose flour is the standard here. Gluten-free 1:1 baking flour also works.
- Granulated sugar & brown sugar- Both are used to balance sweetness and moisture. You could use all brown sugar for a deeper, caramel-like flavor.
- Baking soda- Helps the cookies rise and stay soft.
- Salt- Just a little to balance the sweetness.
- Vanilla extract- Adds warmth and depth. Almond extract also works if you want a different twist.
- Pumpkin spice (optional)- For extra autumn flavor, add a little pumpkin pie spice or even just cinnamon.
- White chocolate chips- Sweet and creamy. Swap with semi-sweet or dark chocolate if you prefer.
- Macadamia nuts- Chopped for crunch. If you don’t have them, pecans, walnuts, or almonds would also be delicious.
How To Make Pumpkin White Chocolate Chunk Cookies
Step 1- Prep ingredients..
Start by preheating the oven to 375 degrees F and lining a baking sheet with parchment paper or a silicone baking mat.
Mix in the flour, baking soda, pumpkin spice and salt until well combined and set aside. Blitz the macadamia nuts in the food processor a few times or roughly cop.
Step 2- Make the cookie dough.
Cream together butter and both sugars until fluffy, about 2 minutes.
Beat in pumpkin, eggs, and vanilla until everything is smooth and well combined.
Gradually mix in dry ingredients until the dough just comes together. Don’t over-mix.
Gently stir in the white chocolate chips and macadamia nuts until evenly distributed throughout the dough.
Step 3- Bake, cool, and enjoy.
Drop spoonfuls of dough onto your baking sheet and bake for 12–14 minutes. Let the cookies cool for a few minutes, then enjoy!
Frequently Asked Questions
Nope, you can bake the cookies right away. The dough is soft but easy to scoop, so there’s no waiting around.
Yes! Just be sure to use a large mixing bowl. It's also a good idea to rotate your baking sheets halfway through so they bake evenly.
How do I keep the cookies soft after baking?
Slip a slice of bread into the container with them. The bread releases moisture and keeps the cookies from drying out.
Tips For Making White Chocolate Chip Pumpkin Cookies
- Spoon and level the flour. It’s a little extra step, but it keeps the cookies from turning out too dense or dry.
- Let the butter sit out. Room temperature butter mixes so much easier with the sugar and pumpkin.
- Make sure you use pure pumpkin pureé. NOT pumpkin pie filling.
- Chop the macadamias smaller. That way, you get bits of crunch in every cookie instead of big chunks in a few.
- Go easy when mixing. Over-mixing can make the cookies tough.
- Don’t over-bake! These cookies should be soft and chewy, so pull them out when the edges are set and lightly golden.
- Give them a minute. Let the cookies sit on the baking sheet before moving them so they don’t fall apart.
- Ingredients to prep ahead- Chop the macadamia nuts and measure out the pumpkin before starting.
- Leftovers and storage- Keep them in a container for 2-3 days, or freeze baked cookies (or dough balls) for up to 2 months.
What To Serve With Pumpkin And White Chocolate Chip Cookies
These cookies are a fall favorite on their own, but they pair perfectly with a cozy drink or a little something extra to round out dessert time. They also travel well for school lunches and snacking. Try them with:
- Pumpkin Spice Donuts
- Strawberry Cream Cheese Pie
- Black Cherry Lemonade Bourbon Slush
- M&M’S® Brownie Truffles
Other Tasty Cookie Recipes To Try
Hosting Thanksgiving?
Discover the secret to hosting Thanksgiving without all the stress! Prepsgiving is your FREE guide to making a delicious Thanksgiving feast the easy way.
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Pumpkin White Chocolate Chip Cookies
Ingredients
- ½ cup butter softened, 1 stick
- ¾ cup pure pumpkin pureé NOT pumpkin pie filling
- ¾ cup granulated sugar
- ¾ cup light brown sugar packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 ¼ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon Kosher salt
- ½ teaspoon Pumpkin Spice optional- add this if you want a more pronounced pumpkin flavor
- 1 cup white chocolate chips
- 1 cup macadamia nuts roughly chopped
Instructions
- Preheat the oven to 375 degrees F and line a pan with parchment paper or a Silpat.
- Mix in the flour, baking soda, pumpkin spice and salt until well combined. Set aside.
- Beat butter and sugars until creamed and fluffy, about 2 minutes.
- Mix in pumpkin, eggs and vanilla until well combined.
- Gradually add dry ingredients until everything is just combined.
- Stir in the white chocolate chips and macadamia nuts.
- Drop rounded Tablespoonfuls onto the baking sheets and bake for 12-14 minutes. Cool and serve.
Video
Notes
- Spoon and level the flour. It’s a little extra step, but it keeps the cookies from turning out too dense or dry.
- Let the butter sit out. Room temperature butter mixes so much easier with the sugar and pumpkin.
- Make sure you use pure pumpkin pureé. NOT pumpkin pie filling.
- Chop the macadamias smaller. That way, you get bits of crunch in every cookie instead of big chunks in a few.
- Go easy when mixing. Over-mixing can make the cookies tough.
- Don’t over-bake! These cookies should be soft and chewy, so pull them out when the edges are set and lightly golden.
- Give them a minute. Let the cookies sit on the baking sheet before moving them so they don’t fall apart.
- Ingredients to prep ahead- Chop the macadamia nuts and measure out the pumpkin before starting.
- Leftovers and storage- Keep them in a container for 2-3 days, or freeze baked cookies (or dough balls) for up to 2 months.
Nutrition
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