White Chocolate Pumpkin Cookies
Easy White Chocolate Pumpkin Cookies. This dessert recipe makes a large batch of soft, chewy cookies that make a great nut free snack.
I'm a firm believer of pumpkin all year round. Why limit the pumpkin goodness to just the fall? Most of the time, we are using canned pumpkin to make the recipes we make in the fall anyways. So what is stopping us?
These White Chocolate Pumpkin Cookies are going to be made over and over this year because it is so good, and I need a good large batch cookie recipe for when I need some extra energy in the middle of the work day. They have been helping immensely to get me through these long days lately.
What you need to make White Chocolate Pumpkin Cookies
Mainly pantry essentials and a can of pumpkin puree! All you need is:
- white & brown sugar
- butter
- pumpkin puree
- vanilla extract
- egg
- flour
- baking soda
- salt
- ground cinnamon
- white chocolate chips
That's it!
Variations
- Add dried cranberries to the mix. Dried cranberries, pumpkin and white chocolate is one of my favourite combos, and it tastes fantastic with these White Chocolate Pumpkin Cookies. Just mix in one (or two) handfuls of dried cranberries to the mix, and it will give you instant cozy fall vibes.
- Use mashed sweet potato. Instead of pumpkin puree, you can replace it with cooked sweet potato that has been mashed. It gives it a slightly sweeter flavour, but when it comes to cookies, we don't mind a little bit more sweetness.
- Gluten free option. The all-purpose flour can be easily replaced with a Gluten Free 1-1 Baking flour. I really love the Bob's Red Mill gluten free flour, but any one that you can get your hands on should be fine.
Make Ahead & Freezing Instructions
Make ahead: To make this recipe ahead, simply make the dough but instead of baking it, wrap it tightly with cling film and place in the fridge for up to 48 hours. When you are ready to make the cookies, allow them to warm up at room temperature.
Freezing the dough:
The dough freezes well. You can either place all the dough in an airtight container and freeze, or create dough balls to freeze.
- To create the dough balls: simply place the dough balls on a wax paper lined cookie sheet then do an initial freeze for around 1 hour. Once they are hard, place the balls in a freezer bad and freeze for up to 3 months. When you want to use bake the cookies, transfer the cookie dough balls onto a cookie sheet and place in the fridge to thaw. Then transfer the cookie sheet to your countertop to allow the cookie dough to reach room temperature. This is to ensure that the cookie dough balls don't stick together as they are thawing.
- Freezing the batter altogether: place the dough in an airtight container and freeze for up to 3 months. Once you are ready to use the dough, transfer the container to your fridge and allow to thaw. Then transfer to your counter to allow the batter to reach room temperature. Once it is room temperature, continue making these White Chocolate Pumpkin Cookies as directed.
Freezing the cooked cookies: You can also freeze any cooled, cooked cookies. Once these cookies are cooled, place in a freezer bag and freeze for up to 3 months. When you want to serve these cookies, allow them to thaw in the fridge, then transfer your counter to bring these cookies to room temperature before serving.
Similar Recipes
Like these White Chocolate Pumpkin Cookies? Then you will love these recipes:
If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
White Chocolate Pumpkin Cookies
Ingredients
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 tablespoon salted butter, softened
- 1 cup canned pumpkin puree
- 1 ½ teaspoon vanilla extract
- 1 large egg
- 2 ¼ cup all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ teaspoon ground cinnamon
- 1 cup white chocolate chips
Instructions
- Preheat oven to 375˚F.
- In a large bowl, cream together the sugars, butter, and pumpkin. Add egg and vanilla and mix until fully incorporated.
- In a medium bowl, sift together the flour, baking soda, salt and cinnamon.
- Slowly add the dry ingredients to the wet ingredients and stir until the flour mixture is moist. Mix in the chocolate chips.
- Using a medium cookie scoop, drop rounded tablespoonfuls of the batter onto a non-stick cookie sheet. Bake for 10-12 minutes, or until the bottom of the cookies are slightly brown.
- Allow to cool for around 5 minutes on the cookie sheet before transferring to wire racks to cool completely.
Notes
- Make sure you get the 100% pure pumpkin puree. Do NOT get a can that says Pumpkin Pie Mix. Those are two different things. It should not be sweetened.
- These cookies can be stored at room temperature in an airtight container for up to 1 week.
Pin for Later
I made these for a bake sale at the kids school and they were so delicious.
I didn't have quite enough white chocolate chips so I threw in a few caramel ones and the combination was great!
Will definitely be making these again.
🙂
So glad that it was a hit! They are one of my favorite cookies 🙂
I love the white chocolate in these cookies. Pumpkin is my favorite and so festive for fall
I also love white chocolate! This flavor combo can't be beat 😉
Made for my work team and they loved them!
So glad they were a hit!
Omg these cookies turned out so well!! They were soft, chewy and packed with pumpkin flavor. Yum!
I am so happy they worked out for you 🙂
These were so delicious and surprisingly pretty easy to make. I made them with my daughter tonight and it was very tasty!
That makes me so happy to hear 🙂
You know, I don’t really eat sweets, and I don’t bake, but there’s something really appealing to me about these cookies! I used to make pumpkin everything when my kids were at home. I need to make these!
Yes!! They aren't overly sweet either, so they would be so good 🙂
These look delicious!
Yum. Pumpkin cookies. I'll have to try them with white chocolate.
These look delicious Cathleen!