Pumpkin White Chocolate Chip Cookies
Soft chewy spiced pumpkin oatmeal cookies with sweet white chocolate chips. The perfect chewy pumpkin white chocolate cookie.
Growing up, the only pumpkin cookies I ever tasted were thick and cakey. I wondered if there could be a better way? Was it possible to create a soft and chewy pumpkin cookie rather than a cakey one? I am here to tell you...YES! This is a perfectly CHEWY pumpkin cookie.
I was ecstatic when I first tasted a batch of my chewy pumpkin chocolate chip cookies. I literally made them three times within one week because we were devouring them so quickly!
Since pumpkin pairs so well with white chocolate, I knew that I needed to make a pumpkin white chocolate cookie recipe. This is such a simple recipe because the dough is made in one saucepan! You don't even need to bring out the hand mixer, the KitchenAid, or the Bosch mixer. This is as easy as it gets.
What makes these Pumpkin White Chocolate Cookies so special? It all starts with melting the butter in a saucepan which invokes a richer toffee flavor. A touch of oatmeal also helps to create a chewy pumpkin cookie. A reason why pumpkin cookies turn out cakey is excess flour this recipe doesn't call for as much flour as cakey pumpkin cookies.
How to make Chewy Pumpkin White Chocolate Chip Cookies:
- Melt butter slowly in a saucepan. This isn't a fully browned butter cookie so you are looking for the butter to melt and start to bubble. Remove from heat and add brown sugar and sugar. Stir for about 2 minutes, or until the mixture is glossy smooth. This is an important step to remove all graininess from the sugars and make sure it is smooth as silk.
- Let mixture cool for at least 5-10 minutes before adding egg yolk and vanilla. The extra vanilla helps to mellow out the pumpkin flavor.
- Stir in the remaining ingredients, except for the white chocolate chips. It may still be a tad too warm to add the white chocolate. Place the dough in the refrigerator to chill for about 15 minutes.
- Stir in white chocolate chips. My favorite brands are Guittard and Ghirardelli.
- Bake until edges start to get barely golden brown. Let the cookies set up on baking sheet for 5-10 minutes before removing cookies.
If you love pumpkin recipes, check out some of my most popular pumpkin recipes:
- Pumpkin Sheet Cake with Cream Cheese Frosting
Pumpkin Cupcakes with Salted Caramel Frosting - Pumpkin Dump Cake
- Pumpkin Chocolate Chip Cookies
- The BEST Pumpkin Pie Recipe
- Pumpkin Bread with Brown Sugar Streusel Topping
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Chewy Pumpkin White Chocolate Chip Cookies
Ingredients
- 1 cup Butter
- 1 cup Brown Sugar
- ½ cup Sugar
- 1 large Egg Yolk
- 1 Tablespoon Vanilla Extract
- ⅔ cup Unsweetened Pumpkin Puree
- 2 ½ cups Flour
- 1 cup Oats
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1 ½ teaspoons Pumpkin Pie Spice
- ¾ teaspoon Cinnamon
- 2 cups White Chocolate Chips
Instructions
- In a medium saucepan, melt butter over medium-low heat. Remove from heat and stir in brown sugar and sugar. Stir for 2-3 minutes or until it becomes silky smooth and glossy. Let cool for 5-10 minutes.
- Stir in vanilla and egg yolk. After it is completely mixed, stir in pumpkin puree.
- Add flour, oats, baking soda, salt, cinnamon, and pumpkin pie spice. Stir well to incorporate ingredients.
- Let chill for 15 minutes. Preheat oven to 350 degrees. Stir in white chocolate chips.
- Using a cookie scoop or two spoons, drop cookie dough on baking sheets, lined with parchment paper or Silpat. Bake for 10-13 minutes or until lightly golden brown on edges. Let set up for 5-10 minutes before removing from pan.
Happy Baking, my friends!
Lori M.
I made the recipe almost as written. I didn’t have 2 full cups of chips so I added pecan pieces. The brown sugar doesn’t say to pack, so I filled the measuring cup somewhat loosely. Upped the PP spice. But the real difference was the 36 instead of 24 cookies - and they are plenty large enough, even
though they baked longer. And we are really enjoying these tasty morsels!
Jody
Oh my holy goodness, these are SO incredibly good! I brought some to work and everyone was raving about them! A perfect fall/holiday treat (or, let’s be honest, year-round!). I may reduce the chips a bit next time, but they are amazing as is. Will definitely be making these many times 🙂
Amelia
I started making these cookies almost every day while I was pregnant this last year. Now that I’m nursing, I still make them pretty much every night (I crave sugar when I nurse). I sometimes I’ll double the batch and freeze half. I follow the recipe exactly as written and I’ve never had an issue. Thank you so much for this recipe, it truly is apart of my life now.
Jerilea
Great flavor. I did not find that the cookies spread, actually before baking I had to flatten them with a couple of fingers or a spoon. I did not think they were too thin. I also did not refrigerate them before baking. Made them using homegrown butternut squash.
Lynnae Velasquez
I doubled the recipe but kept the same amount of white chocolate chips as the single recipe and thought these were perfect! I also realized when adding the vanilla and the egg yolk that I only had about a teaspoon worth of vanilla so I made up the difference with maple syrup. Like the others, I used old fashioned oats. The double recipe ended up making 6 dozen cookies using a 1 1/2 tablespoon size scoop. Definitely will be making again!
Diana
These cookies were soft and delicious! I made a few changes. I used about only about 1 cup of white chocolate chips, and I think that was a good amount. I may use even less next time. I really wanted the pumpkin spice flavor to shine and have the white chocolate chips complement but not overwhelm that flavor. I also subbed half of the brown sugar and white sugar for sugar-free alternatives. I used rolled oats. Yum!