White Chocolate Pumpkin Spice Cookies

Why You’ll Love This Recipe

I love this recipe because it blends pumpkin spice and white chocolate into a cookie that’s both comforting and a little indulgent. They’re easy to make with pantry staples, and the dough comes together quickly without needing special equipment. The pumpkin adds moisture and a subtle sweetness, so every bite feels soft and tender. These cookies are perfect for anyone who wants a seasonal dessert that’s different from the usual pumpkin pie.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 1/4 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 1/2 teaspoons ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground ginger

• 1 cup unsalted butter, softened

• 1/2 cup granulated sugar

• 1/2 cup brown sugar, packed

• 3/4 cup pumpkin purée

• 1 teaspoon vanilla extract

• 1 1/2 cups white chocolate chips

Directions

1. I preheat my oven to 350°F (175°C) and line two baking sheets with parchment paper.

2. In a medium bowl, I whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.

3. In a large mixing bowl, I beat the softened butter, granulated sugar, and brown sugar until light and fluffy.

4. I add the pumpkin purée and vanilla extract, mixing until well combined.

5. I gradually stir in the dry ingredients until just combined, being careful not to overmix.

6. I fold in the white chocolate chips evenly throughout the dough.

7. Using a cookie scoop, I drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

8. I bake for 10–12 minutes, or until the edges are lightly golden but the centers still look slightly soft.

9. I let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe makes about 24 cookies. The total time is roughly 30 minutes — 15 minutes of prep and 10–12 minutes of baking per batch.

Variations

• Nutty crunch: I add chopped pecans or walnuts for texture.

• Extra spice: A pinch of cardamom or allspice makes the flavor even warmer.

• Glaze it: I drizzle the cooled cookies with melted white chocolate for a bakery-style finish.

• Cranberry twist: Dried cranberries pair beautifully with the pumpkin and white chocolate.

• Gluten-free version: A 1:1 gluten-free flour blend works well here.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days. For longer storage, I freeze them in a single layer, then transfer to freezer bags for up to 2 months. To enjoy, I let them thaw at room temperature or warm them for a few seconds in the microwave.

FAQs

Can I use pumpkin pie filling instead of pumpkin purée?

No, pumpkin pie filling has added sugar and spices, which would throw off the recipe. I stick to plain pumpkin purée.

Why are my cookies cakey?

Pumpkin adds extra moisture, so these cookies lean toward soft and cakey. To keep them chewier, I slightly reduce the pumpkin purée to 1/2 cup.

Can I chill the dough?

Yes, chilling the dough for 30 minutes helps the cookies hold their shape and enhances the flavor.

Can I substitute the white chocolate chips?

Of course — dark or milk chocolate chips work well, but the white chocolate creates the best contrast with the spices.

How do I keep the cookies soft?

I store them in an airtight container with a slice of bread to help retain moisture.

Conclusion

These White Chocolate Pumpkin Spice Cookies are the perfect fall treat — warmly spiced, soft, and dotted with creamy white chocolate. I love making them for gatherings, but they’re just as good with a cup of coffee on a quiet morning. If you’re looking for an easy pumpkin dessert that’s a little different from the usual, these cookies will become a new seasonal favorite.