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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
I love to hear from you! If you make this recipe, please be sure to leave a comment and give this recipe a rating. If you make any of my recipes, tag me on Instagram @modern_honey so I can see your creations. Also, be sure to tag your photo using the hashtag #modernhoney. It’s one of my favorite things seeing you make these recipes in your own kitchen. Thank you for following along! I truly do have the greatest readers.
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Chewy Pumpkin White Chocolate Chip Cookies
Equipment
- kitchenaid mixer
- baking sheet
- parchment paper baking sheets
- measuring cups and spoons
- spatula set
- turner
- cookie scoop
Ingredients
- 1 cup Butter
- 1 cup Brown Sugar
- 1/2 cup Sugar
- 1 large Egg Yolk
- 1 Tablespoon Vanilla Extract
- 2/3 cup Unsweetened Pumpkin Puree
- 2 1/2 cups Flour
- 1 cup Oats
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 1/2 teaspoons Pumpkin Pie Spice
- 3/4 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Happy Baking, my friends!
Planning to make these for Thanksgiving! What kind of oats do you recommend using?
Hi Kayla! I recommend using Old-Fashioned Rolled Oats. I hope you have a wonderful Thanksgiving!
Quick, easy, and delicious. This recipe actually has a good amount of pumpkin compared to other recipes.
Thanks so much for making this recipe Sarah!
The best! I’ve been making these for the past two years. A friend of mine went through chemo and said these were the only thing that didn’t make her feel sick!
This is amazing! Thanks so much for your comment, Cory!
Holy cow!! Some of the best cookies I’ve ever made!! Great recipe!!
Thanks so much for making this recipe Angie!
These taste delicious, but I must have done something wrong. They were not flat and chewy like the picture, they were puffy and light. Any suggestions? Thanks 🙂
Hi Pam! That can come from the excess water in the pumpkin puree. I recommend placing the pumpkin puree on a paper towel and patting some of the excess water away. This can help make the cookies chewy instead of cakey. 🙂
These cookies were a hit with friends and family. Ran out of white chocolate chips after my first batch and used butterscotch – equally as delicious! Came together so quickly. Have made a couple batches!
Hi Anne, that sounds delicious. I am so glad you loved the recipe! Have a Happy Thanksgiving!
These cookies sound wonderful, I must make them. On the oats, is it old-fashioned or quick oats?
Sometimes it doesn’t even make a difference, but I want to make them correctly. Thank you for any help you can give.
Great results first time, perfect in fact (I live in a high altitude)I will admit the final mixture seemed thick (a tad dry) and I considered adding liquid; glad I didn’t. But I did add an extra egg yolk because my eggs were very small. Glad to say that did it. Cookie mixture was easy to work with from that point on. Will make again. THANKS Melissa!
Instead of just using the egg yolk can you use a whole egg?
Hey Barb! I made these cookies today not even realizing the recipe required just an egg yolk haha I used a whole egg so it is def safe to say it’s okay. My cookies turned out deliciously chewy 💛
WOW!