These cookies are full of pumpkin, white chocolate, and cinnamon sugar. You’re going to want a batch around for those chilly winter nights. Warning: They disappear quickly!
Ladies and gentlemen I present to you my new winter favorite pumpkin cookie. Oh my goodness these white chocolate pumpkin cookies deserve a standing ovation. Seriously, these make any pumpkin cookie jealous. If you haven’t figured it out yet I am quite crazy when it comes to pumpkin (Even Ruby gets pumpkin doggie treats).
Pumpkin has a way of making everything taste amazing. However, in these cookies I really wanted them to not taste like cake but really taste like a yummy gooey cookie. Am I even making sense anymore?
I think this “chewy pumpkin cookie” wins hands down. Apart of the key to the success of these cookies is using white chocolate chips, then coating the dough ball in cinnamon sugar before baking. I always make a double batch because as a family of 5 these do not last long in our house. When I say don’t last long I mean they only last a couple hours tops.
A few helpful hints
(1) You will notice that there is no egg** used in this cookie recipe and the reason why is because eggs are used to bind it all together however, the pumpkin will be replacing the egg.
(2) Both baking powder and baking soda are used. Make sure yours are fresh and have not expired. It’s a good idea to replace them every 3-4 months because they will lose their strength not much longer after that.
(3) I personally use white chocolate flavored morsels for these pumpkin cookies. If you prefer to use white chocolate chunks instead of the chips, go ahead.
(4) Don’t over measure your flour. It’s really important especially for these cookies. I personally have done okay with out a food scale but I have heard a lot of good things about this one, if you are in the market.
(5) Chilling the dough for at least 30 minutes is mandatory.
** No egg means all the cookie dough taste testing you want.
These cookies are everything you love about white chocolate cookies, cozy winter afternoons, and pumpkin pie all wrapped into one. The addition of sweet and creamy white chocolate puts them completely over the top. If they last to day 2 the pumpkin flavor is more pronounced. These cookies just get better with time- if they last that long!
Take my advice and make a double batch. You know why! Enjoy! Make sure to SUBSCRIBE and let us know in the comments if you love these cookies as much as myself and my family.
White Chocolate Pumpkin Cookies
These soft & chewy snickerdoodle cookies are full of pumpkin, white chocolate, and cinnamon sugar. Warning: they disappear quickly, so make 2 batches
- 1/2 cup (115g) unsalted butter
- 1/4 cup (50g) packed light or dark brown sugar
- 1 cup (200g) granulated sugar, divided
- 1 teaspoon pure vanilla extract
- 6 Tablespoons pumpkin puree (use the rest of the can in any of these recipes)
- 1 and 1/2 cups all-purpose flour (spoon & leveled)
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons ground cinnamon, divided
- 1 teaspoon pumpkin pie spice
- 1/2 cup white chocolate chips or chunks
- Melt the butter in the microwave. In a medium bowl, whisk the melted butter, brown sugar, and 1/2 cup granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.
- In a large bowl, toss together the flour, salt, baking powder, baking soda, 1 and 1/2 teaspoons cinnamon and pumpkin pie spice. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in white chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed in the dough. Cover the dough and chill for 30 minutes, or up to 3 days. Chilling is mandatory.
- Take the dough out of the refrigerator. Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Roll the dough into balls, about 1.5 Tablespoons of dough each. Mix together the remaining 1/2 cup of granulated sugar and 1/2 teaspoon of cinnamon. Roll each of the dough balls generously in the cinnamon-sugar mixture and arrange on 2 baking sheets. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. The photo above shows what the cookie dough balls should look like before baking.
- Bake the cookies for 8-10 minutes. The cookies will look very soft and underbaked. Keeping them in the oven for longer may dry them out. Remove from the oven and press a few more white chocolate chips onto the tops, if desired. If you find that your cookies didn’t spread much at all, flatten them out when you take them out of the oven.
- Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack. The longer the cookies cool, the chewier they will be. I try to let them sit out for at least 1 hour before enjoying. I find that their chewiness and pumpkin flavor is more prominent on day 2.
Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature and continue with step 3. Baked cookies freeze well up to three months. Unbaked cookie dough balls freeze well up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.