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White Chocolate Pumpkin Cookies

White Chocolate Pumpkin Cookies

For those of you that love pumpkin desserts like I do, look no further. These white chocolate pumpkin cookies are simple to make and oh yea, they come out so delicious!  

As I’m writing this post for white chocolate pumpkin cookies, it’s coming into the second week of October. You know what’s around the corner. Of course, it’s Halloween.

My son Josh’s favorite and I mean favorite holiday.

He’s past the part about trick-or-treating (He’s 15)

This son of mine goes crazy with decorating the outside of the house with blowups and some really scary Halloween animatronics.

In fact the whole neighborhood and even other neighborhoods come around just to see what Josh has designed each year. He started this when he was 10 years old. This year he is doing a whole charity event. He wants to help other kids in need.  

Thank you for letting me be the proud mommy and show off about my son. 

We take Halloween very seriously around this house. During the month of October, I make a couple of new Halloween themed desserts and even some main dishes, like this one for Spooky Eyeball Meatball Casserole. It’s so simple and it is a fun dinner idea.

Anyway, this recipe for white chocolate pumpkin cookies is my newest one. I just made them today so Josh brought some over to his aunt and uncle and a couple of his friends after school. Thumbs up from everyone.

I already thought they were really yummy and when hubby came home he also liked these cookies a lot. He’s already had three since he’s been home.

This recipe is a simple, basic cookie recipe with the added pumpkin puree and creamy white chocolate to bring these over the top delicious. I really loved this new white chocolate pumpkin cookies so much, I’ll be making these again soon.

Well, what’s not to love?!

These fragrant cookies come out with a slight chewy texture yet, a little pillowy. The perfect balance in a cookie. Your kitchen will smell divine white these are baking and even after you take the first batch out of the oven.

Recipe note: If you want to swap out dark or milk chocolate for the white chocolate, that also works. Before adding in the white chocolate, I took a little batter and put the other two chocolates in the batter. Just as good and tasty. My son happens to really like white chocolate so that’s how I made this batch in the photos. To us, they were just right. 

White Chocolate Pumpkin Cookies

Yields: about 24 to 30 cookies

 

What goes into making these beautiful and bright white chocolate pumpkin cookies?

 

Here are the basic everyday ingredients: 

  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking soda, make sure your baking soda if fresh.
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon fine sea or kosher salt
  • 1/2 cup softened unsalted butter
  • 2 tablespoons softened unsalted butter
  • 1 cup granulated sugar
  • 1/3 cup light brown sugar
  • 1/2 cup pumpkin puree from a can. The only ingredient should say pumpkin.
  • 2 tablespoons pumpkin puree from a can. Not pumpkin pie filling.
  • 1 large or extra large egg
  • 1 1/4 teaspoons vanilla extract, make sure it’s real and not imitation, this makes a big difference. 
  • 1 1/2 cups chopped white chocolate or white chocolate chips

 

 

 

 

               

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

How do you make a batch of white chocolate pumpkin cookies?

Here are the easy directions to make these yummy cookies:

  1. Preheat oven to 350 degrees. Line two rimmed cookie sheets with parchment paper and set aside.
  2. In a medium mixing bowl, combine all the dry ingredients (not the sugars) with a whisk. Set bowl aside while preparing wet ingredients.
  3. Using a hand held mixer or a stand mixer, add butter and mix until a little fluffy. Add in the sugars, pumpkin puree, vanilla, and egg. Mix until all ingredients are combined and has a smooth texture. 
  4. Slowly add in the dry ingredients with a large spoon. Stop the mixer and scrape down sides with a rubber spatula. Mix until all ingredients are incorporated. When finished, take the spatula and dig down into the bowl to make sure all wet ingredients are mixed with the dry. Add in chopped white chocolate or chocolate chips.
  5. Chill the batter covered in the fridge for about 30 to 45 minutes. Check to see if the batter can be rolled into balls. If too soft, place back in fridge until you have the right texture. Take out and with a medium cookie scoop, make a ball and place on palm to roll each one out. 
  6. Place 12 balls on each cookie sheet. You can place a couple more white chocolate chips on top of each cookie dough and gently press down just a little to make sure the chips stay in place. If using the chopped chocolate, chopped smaller pieces for this step.
  7. Bake for about 10 to 12 minutes or until lightly browned on the bottom of each cookie and edges are lightly browned. Let cool on cookie sheet for just a couple of minutes, then, slide the parchment paper onto a cooling rack. Cookies can be eaten in about 10 minutes when they are slightly warm or cooled completely. 
  8. Recipe note: Cookies are best eaten the same day they are baked. Otherwise you can store leftovers in an airtight container on the counter up to 2 days or in the fridge up to 4 days. 

Enjoy these white chocolate pumpkin cookies like my family does, they are totally delish!

 

Print the recipe for white chocolate pumpkin cookies below

White Chocolate Pumpkin Cookies

For those of you that love pumpkin desserts like I do, look no further. These white chocolate pumpkin cookies are simple to make and oh yea, they come out so delicious!  

Course Dessert, Snack
Cuisine American
Keyword canned pumpkin, pumpkin, pumpkin cookies, white chocolate, white chocolate chips, white chocolate pumpkin cookies
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 24
Author Pam

Ingredients

  • 2 1/2 cups all purpose flour
  • 1 tsp baking soda, make sure your baking soda if fresh.
  • 1 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/2 tsp fine sea or kosher salt
  • 1/2 cup unsalted softened butter
  • 2 tbsp unsalted softened butter
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 cup pumpkin puree, not pumpkin pie filling
  • 2 tbsp pumpkin puree
  • 1 large egg
  • 1 1/4 tsp vanilla extract
  • 1 1/2 cups white chocolate chips or chopped white chocolate

Instructions

  1. Preheat oven to 350 degrees. Line two rimmed cookie sheets with parchment paper and set aside. In a medium mixing bowl, combine all the dry ingredients (not the sugars) with a whisk. Set bowl aside while preparing wet ingredients. Using a hand held mixer or a stand mixer, add butter and mix until a little fluffy. Add in the sugars, pumpkin puree, vanilla, and egg. Mix until all ingredients are combined and has a smooth texture. Slowly add in the dry ingredients with a large spoon. Stop the mixer and scrape down sides with a rubber spatula. Mix until all ingredients are incorporated. When finished, take the spatula and dig down into the bowl to make sure all wet ingredients are mixed with the dry. Add in chopped white chocolate or white chocolate chips. Chill the batter covered in the fridge for about 30 to 45 minutes. Check to see if the batter can be rolled into balls. If too soft, place back in fridge until you have the right texture. Take out and with a medium cookie scoop, make a ball and place on palm to roll each one out. Place 12 balls on each cookie sheet. You can place a couple more white chocolate chips on top of each cookie dough and gently press down just a little to make sure the chips stay in place. If using the chopped chocolate, chopped smaller pieces for this step.Bake for about 10 to 12 minutes or until lightly browned on the bottom of each cookie and edges are lightly browned. Let cool on cookie sheet for just a couple of minutes, then, slide the parchment paper onto a cooling rack. Cookies can be eaten in about 10 minutes when they are slightly warm or cooled completely. Recipe note: Cookies are best eaten the same day they are baked. Otherwise you can store leftovers in an airtight container on the counter up to 2 days or in the fridge up to 4 days.  Enjoy!

     

     

     

     

     

 

Before leaving, check out a few more yummy pumpkin dessert recipes. Enjoy them all!

Cranberry Chocolate Chip Pumpkin Bread

Pumpkin Cake Made With Cake Mix

Copycat Starbucks Pumpkin Spice Latte

White Chocolate Chex Pumpkin Party Mix

Small Batch Baked Pumpkin Donuts

 

 

 

 

 

 

Thanks for stopping by. I hope you enjoyed the pumpkin recipes featured today. They are all so delicious. Please stop back again soon. There are so many more recipes to enjoy both sweet and savory and new ones too. If you like are recipe, share with family and friends. You can pin any of your favorite recipes on Pinterest. It’s a great way to save for later on. 

Bye for now…

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