If you’re on the lookout for a cozy, melt-in-your-mouth treat that perfectly captures the essence of fall, then these Soft Pumpkin White Chocolate Chip Cookies are exactly what you need. Imagine the tender pumpkin-infused dough, just kissed with warm spices, generously studded with creamy white chocolate chips—each bite is a harmonious blend of soft texture, subtle sweetness, and a comforting aroma that will instantly make your kitchen feel like home. Whether you’re baking for a special occasion or just because, these cookies are an absolute crowd-pleaser that bring joy with every nibble.

Soft Pumpkin White Chocolate Chip Cookies Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is half the fun and ensures your Soft Pumpkin White Chocolate Chip Cookies turn out just right. Each component plays a key role, from creating that luscious softness to delivering the perfect hint of spice and sweetness.

Unsalted butter: Provides a rich, creamy base that helps achieve soft, tender cookies.
Brown sugar: Adds a deep, caramel-like sweetness and moisture for chewiness.
Granulated sugar: Balances sweetness and helps with the light texture.
Large egg yolk: Offers richness and helps bind ingredients together.
Vanilla extract: Enhances all flavors with a sweet aromatic touch.
Pure pumpkin (unsweetened): The star ingredient for moistness, flavor, and that gorgeous autumnal color.
All-purpose flour: The structure provider, ensuring your cookies hold together perfectly.
Old-fashioned oats: Contribute a lovely chew and rustic texture.
Baking soda: Gives the cookies their gentle rise and tender crumb.
Salt: Balances the sweetness and enhances all the other flavors.
Pumpkin pie spice blend: Infuses the dough with classic fall spices like cinnamon, nutmeg, and cloves.
Ground cinnamon: Adds an extra warm, comforting note.
White chocolate chips: Provide pockets of creamy sweetness that contrast beautifully with the pumpkin and spices.

How to Make Soft Pumpkin White Chocolate Chip Cookies

Step 1: Melt Butter and Combine Sugars

Start by melting the unsalted butter gently over medium-low heat in a medium saucepan. This step is key because the warm butter will help dissolve the sugars, creating a silky smooth and glossy mixture that lends a rich depth to the cookies. After removing from heat, stir in both the brown sugar and granulated sugar and keep stirring for a few minutes until everything is beautifully blended and shiny. Then, allow this mixture to cool for about 5 to 10 minutes to avoid scrambling the egg or affecting the texture later on.

Step 2: Mix in Wet Ingredients

Once your butter and sugars have cooled slightly, whisk in the vanilla extract and large egg yolk until the mixture is fully smooth and creamy. Next, add your pure pumpkin. This not only brings moisture and natural sweetness but also gives your cookies that iconic orange hue and soft texture. Stir until the batter looks cohesive and even.

Step 3: Combine Dry Ingredients

In a separate bowl or directly into your wet mixture, add the all-purpose flour, old-fashioned oats, baking soda, salt, pumpkin pie spice blend, and ground cinnamon. This combination provides structure, texture, and an uplifting spicy note that makes you smile with every bite. Mix gently to make sure no flour remains unincorporated but be careful not to overwork the dough.

Step 4: Chill the Dough

Cover your cookie dough and pop it into the refrigerator for 15 minutes. This chilling step firms up the dough, making it easier to handle, ensuring your cookies spread just right in the oven, and keeps them delightfully soft once baked.

Step 5: Add White Chocolate Chips and Bake

Once chilled, fold in the luscious white chocolate chips, distributing them evenly throughout. Using a cookie scoop or two spoons, drop generous mounds onto a parchment-lined or Silpat-lined baking sheet. Bake in a preheated oven at 350°F (175°C) for about 10 to 13 minutes. Watch for lightly golden edges—this signals the perfect bake. After taking them out, let the cookies set on the pan for an additional 5 to 10 minutes, which helps them hold their shape while staying soft and chewy.

How to Serve Soft Pumpkin White Chocolate Chip Cookies

Garnishes

For a little extra flair, sprinkle a tiny pinch of cinnamon sugar on top of the cookies just before baking to add a delicate crunch and subtle sparkle. Alternatively, a drizzle of melted white chocolate can make them feel fancy and irresistible for special occasions.

Side Dishes

Pair these Soft Pumpkin White Chocolate Chip Cookies with a warm cup of chai tea or rich hot chocolate to accentuate the spice and creaminess. A glass of cold milk is also a classic companion that never fails to elevate the experience.

Creative Ways to Present

Turn these cookies into delightful ice cream sandwiches by pressing softened pumpkin or vanilla ice cream between two cookies. They also make charming gifts when stacked in a pretty jar layered with parchment paper, tied with a ribbon, and shared with loved ones during the holidays.

Make Ahead and Storage

Storing Leftovers

Soft Pumpkin White Chocolate Chip Cookies keep beautifully when stored in an airtight container at room temperature for up to 4 days. To help maintain their softness, place a slice of bread in the container—it works wonders at keeping moisture in.

Freezing

If you want to save some for later, freeze the baked cookies by layering them with parchment paper inside a freezer-safe container or zip-top bag. They’ll stay fresh for up to 3 months. You can also freeze the unbaked dough balls on a sheet and then transfer them to a bag for baking fresh cookies anytime you please.

Reheating

To refresh your cookies, pop them in a microwave for about 10-15 seconds or warm briefly in a preheated oven at 300°F for 5 minutes. This brings back their signature soft, comforting texture as if just baked.

FAQs

Can I substitute canned pumpkin for fresh pumpkin?

Absolutely, canned pumpkin puree is a convenient and perfect choice for these cookies. Just make sure it’s pure pumpkin and not the spiced pumpkin pie filling to avoid altering the flavor balance.

What if I don’t have old-fashioned oats?

You can use quick oats in a pinch, but old-fashioned oats give a better texture that balances softness with a slight chew. Avoid instant oats as they can become too mushy.

Can I use dark or milk chocolate chips instead of white chocolate?

While white chocolate chips complement the spice and pumpkin beautifully, you can certainly experiment with your favorite chocolate chips. Dark chocolate will add a rich contrast, and milk chocolate will keep things sweet and creamy.

How do I make these cookies dairy-free?

Try swapping the butter for a plant-based alternative like coconut oil or vegan butter, and use dairy-free white chocolate chips. The taste and texture will still be delightful!

Why should I chill the dough before baking?

Chilling firms up the dough, helping prevent excessive spreading while baking. This ensures thick, soft cookies with the perfect texture you’re aiming for.

Final Thoughts

There’s nothing quite like indulging in soft, warmly spiced Soft Pumpkin White Chocolate Chip Cookies fresh from the oven—each bite feels like a comforting hug. Whether you’re baking to brighten a chilly afternoon or sharing with friends, this recipe effortlessly brings the flavors of fall to life. So go ahead, gather your ingredients, and treat yourself to this cozy, delicious experience. I promise, you’ll be making these again and again!

Soft Pumpkin White Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

4.8 from 30 reviews

These Soft Pumpkin White Chocolate Chip Cookies combine the warm spices of pumpkin pie with the sweetness of white chocolate chips in a chewy, moist cookie. Perfect for fall or any time you crave a seasonal treat, these cookies offer a delightful texture from oats and a rich, buttery flavor that’s enhanced by a silky-smooth pumpkin-infused dough.

Author: Maya
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: About 24 cookies 1x
Category: Cookies, Desserts
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dough

1 cup unsalted butter
1 cup packed brown sugar
1/2 cup granulated sugar
1 large egg yolk
1 tbsp vanilla extract
2/3 cup pure pumpkin (unsweetened)
2 1/2 cups all-purpose flour
1 cup old-fashioned oats
1 tsp baking soda
1/2 tsp salt

Seasoning

1 1/2 tsp pumpkin pie spice blend
3/4 tsp ground cinnamon

Mix-ins

2 cups white chocolate chips

Instructions

Melt Butter and Sugars: In a medium saucepan, melt the unsalted butter over medium-low heat. Once melted, remove from heat. Stir in the brown sugar and granulated sugar and continue stirring for 2-3 minutes until the mixture becomes silky smooth and glossy. Let it cool for 5-10 minutes before proceeding.
Combine Wet Ingredients: When the butter and sugar mixture has cooled slightly, stir in the vanilla extract and egg yolk until fully combined. Then add the pure pumpkin and mix until the batter is smooth and cohesive.
Add Dry Ingredients: Add the all-purpose flour, old-fashioned oats, baking soda, salt, pumpkin pie spice blend, and ground cinnamon to the wet mixture. Stir well to fully incorporate all ingredients, ensuring no dry streaks remain. Use a spatula or wooden spoon for even mixing.
Chill Dough and Preheat Oven: Cover the cookie dough and chill it in the refrigerator for 15 minutes to help firm it up. Meanwhile, preheat your oven to 350°F (175°C).
Fold in White Chocolate Chips: Once the dough has chilled, fold in the white chocolate chips until evenly distributed throughout the dough.
Scoop and Bake: Using a cookie scoop or two spoons, drop mounds of cookie dough onto baking sheets lined with parchment paper or a Silpat. Bake in the preheated oven for 10-13 minutes or until the cookies are lightly golden brown on the edges.
Cool Cookies: Let the cookies set up on the baking sheet for 5-10 minutes before transferring them to a cooling rack. Cooling on the pan helps them hold together and results in a nice chewy texture.

Notes

For best results, do not skip chilling the dough as it helps the cookies maintain their shape and improves texture.
Use old-fashioned oats for better texture; quick oats will result in a different consistency.
If you like a stronger pumpkin flavor, increase the pumpkin pie spice slightly, but be careful not to overpower the white chocolate.
Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
You can substitute white chocolate chips with butterscotch or regular chocolate chips if preferred.