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Pumpkin white chocolate chip cookies on a light marble background with melted white chocolate chips and golden chewy edges.
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Pumpkin White Chocolate Chip Cookies

These bakery-style pumpkin white chocolate chip cookies are soft, chewy, buttery, and filled with warm fall spice flavor. Browned butter and dried pumpkin puree create rich flavor and the perfect chewy texture without turning cakey. Packed with creamy white chocolate chips and cozy pumpkin spice, these cookies are perfect for fall baking and holiday dessert trays.
Course Dessert
Cuisine American
Keyword autumn cookies, bakery style pumpkin cookies, chewy fall cookies, chewy pumpkin cookies, chewy white chocolate cookies, fall cookie recipe, holiday cookie recipe, homemade pumpkin cookies, pumpkin baking recipe, pumpkin dessert recipe, pumpkin spice cookies, pumpkin spice dessert, pumpkin white chocolate chip cookies, soft pumpkin cookies, white chocolate pumpkin cookies
Prep Time 25 minutes
Cook Time 12 minutes
Chill time 45 minutes
Total Time 1 hour 22 minutes
Servings 20 large cookies
Calories 245kcal
Cost $13 for entire recipe

Equipment

  • Medium saucepan
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Silicone spatula
  • Large cookie scoop
  • Baking Sheets
  • Parchment paper
  • wire cooling rack
  • Measuring cups and spoons
  • Kitchen scale (recommended for accuracy)
  • Paper towels for drying pumpkin puree

Ingredients

  • 1/2 cup unsalted butter
  • 2 cups all-purpose flour 240 grams
  • 1 tablespoon cornstarch
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/3 cup pumpkin puree blotted dry
  • 1 large egg yolk room temperature
  • 2 teaspoons vanilla extract
  • 1 1/4 cups white chocolate chips

Optional Toppings

  • Extra white chocolate chips
  • Flaky sea salt

Instructions

Step 1: Brown the Butter

  • Place the butter into a medium saucepan over medium heat. Cook while stirring frequently until the butter foams and golden brown milk solids form at the bottom of the pan. The butter should smell nutty and caramel-like.
  • Remove from heat and cool for 10-15 minutes.

Step 2: Prep the Oven

  • Preheat the oven to 350°F.
  • Line two baking sheets with parchment paper.

Step 3: Dry the Pumpkin

  • Spread the pumpkin puree onto paper towels. Place additional paper towels on top and gently press to remove excess moisture.
  • The pumpkin should become thicker and less watery.
  • Measure 1/3 cup after drying.

Step 4: Mix Dry Ingredients

  • In a medium bowl, whisk together the flour, cornstarch, baking soda, salt, pumpkin pie spice, and cinnamon.

Step 5: Mix Wet Ingredients

  • In a large bowl, whisk together the browned butter, brown sugar, and granulated sugar until smooth and glossy.
  • Whisk in the dried pumpkin puree, egg yolk, and vanilla extract until fully combined.

Step 6: Make the Dough

  • Add the dry ingredients into the wet ingredients and fold together just until combined.
  • Fold in the white chocolate chips.
  • Do not overmix.

Step 7: Chill the Dough

  • Cover the dough and refrigerate for 45 minutes.

Step 8: Scoop and Bake

  • Scoop dough balls using about 3 tablespoons of dough each.
  • Place cookies 2-3 inches apart on the prepared baking sheets.
  • Top with extra white chocolate chips if desired.
  • Bake for 11-13 minutes or until the edges are lightly golden while the centers still look slightly soft.
  • Do not overbake.

Step 9: Cool

  • Allow cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack.
  • Sprinkle lightly with flaky sea salt if desired.

Notes

Drying the Pumpkin Puree

Removing excess moisture from the pumpkin puree is the key to achieving soft and chewy pumpkin cookies instead of cakey cookies. After blotting, the pumpkin should appear thicker and less watery. Measure the pumpkin after drying for the most accurate results.

Why Browned Butter Matters

Browned butter adds rich caramel and toffee flavor that makes these cookies taste bakery-quality. The nutty flavor pairs perfectly with pumpkin spice and white chocolate.
Allow the butter to cool slightly before mixing so the dough stays thick and does not become greasy.

Importance of Chilling the Dough

Chilling the dough helps control spreading and creates thicker cookies with chewy centers. It also allows the flavors to deepen and improves the overall texture.
For best results, chill the dough for the full recommended time.

Choosing the Best White Chocolate

High-quality white chocolate chips or chopped white chocolate bars provide the best flavor and texture. Lower-quality white chocolate can taste overly sweet or waxy.
Adding extra white chocolate chips on top before baking gives the cookies a prettier bakery-style appearance.

Baking Tips for Perfect Texture

Slightly underbaking the cookies helps keep the centers soft and chewy. The cookies will continue setting as they cool on the baking sheet.
The edges should look lightly golden while the centers still appear slightly soft when removed from the oven.

Storage Tips

Store the cookies in an airtight container at room temperature for up to 4 days. The cookies often become even softer and more flavorful the next day.
For longer storage, freeze baked cookies or unbaked cookie dough balls for up to 2 months.