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Chewy Pumpkin White Chocolate Chip Cookies

A Fall favorite dessert in our house, these Chewy Pumpkin White Chocolate Chip Cookies give a whole new life to the once only “cakey” cookie. They are a must have Fall treat!


Chewy Pumpkin White Chocolate Chip Cookies

Ok so if you’ve read my about me page you’d know I don’t like to bake.  I know.  I wish I did but I just don’t so the fact that I’m posting a cookie recipe should have your attention.  These chewy pumpkin cookies are so delicious, I can’t not make them.

These are by far the best recipe for chewy pumpkin cookies. Once you try these cookies you'll never need another recipe. | We Three Shanes

The kiddo has been extremely excited for pumpkin flavors to start up again. He loves pumpkin pie.  Like just the pie.  I’m more of a “I would like a little pumpkin pie with my cool whip” type of person. Because…cool whip! 

Last week I saw some pumpkin cookies in the bakery aisle at Walmart and grabbed them, knowing that kiddo would be happy to have his first taste of pumpkin for the year. What I didn’t realize was how much I would love them. 

Since I have no plans to spend $1 for 3 cookies again, even though that’s not too bad, I decided to try out my own recipe. I make stuff as often as I can instead of buying. It takes a bit more effort but it saves money. Bonus you get to eat way more cookies!

A Fall favorite dessert in our house, these chewy, pumpkin, white chocolate chip cookies give a whole new life to the once only "cakey" cookie. | We Three Shanes

What Makes These Pumpkin Cookies so Chewy

Now a lot of recipes for pumpkin cookies turn out much more like cake than a cookie and that’s not what I was going for.  I like chewy all the way, so you won’t find egg in this recipe.  This works well for me because I constantly think I have enough eggs at home, when in reality I don’t. 

If you’re thinking no eggs means I can eat the raw dough I would still advise caution.  While no eggs means no salmonella there is a chance of e.coli in flour so eat raw dough at your own risk.  There you’ve been officially warned (she replied with raw cookie dough in her mouth).

A Fall favorite dessert in our house, these chewy, pumpkin, white chocolate chip cookies give a whole new life to the once only "cakey" cookie. | We Three Shanes

White Chocolate Chips in Pumpkin Cookies?

The recipe also calls for white chocolate chips because, let’s be honest, they’re the best.  However, if you want your cookies to be slightly, less than par you could use your favorite chocolate or even cinnamon chips.  It’s up to you.  I hope you enjoy these Chewy Pumpkin White Chocolate Chip Cookies as much as my family does!

If you can’t get enough of pumpkin flavors this fall season then you’ve got to try these Pumpkin Cupcakes with Maple Cream Cheese Frosting 🧁.  If you get a 15 oz can of pumpkin puree you’ll have the exact amount needed to make a batch of these cookies and 18 cupcakes. I promise you’ll be in pumpkin heaven!

Are you a dark chocolate, white chocolate, or semi-sweet chocolate type of person?

These soft batch pumpkin cookies are a fall favorite in our house. We can't stop eating them which makes them a bit dangerous. | We Three Shanes


5 from 3 votes

Chewy Pumpkin White Chocolate Chip Cookies

A Fall favorite dessert in our house, these chewy pumpkin white chocolate chip cookies give a whole new life to the once only "cakey" cookie.
Print Recipe
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:30 minutes


  • 2 cups all-purpose flour
  • 1 1/2 sticks room temp butter I used unsalted. If using salted omit the 1/2 tsp salt
  • 1/3 cup pumpkin puree Freeze the left overs for more cookies later
  • 1 1/2 tsp vanilla
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/8 tsp cloves
  • 1/8 tsp nutmeg
  • 1 cup white chocolate chips


  • Pre-heat oven to 350
  • Line your cookie sheets with parchment paper or spray with cooking spray
  • Beat together butter, sugars, and vanilla until smooth.
  • Mix in the pumpkin puree until combined
  • Add the dry ingredients in and mix until smooth
  • Throw in those chocolate chips and give a good couple of stirs to distribute
  • Round out a tablespoon size of cookie dough and drop on baking sheet
  • Bake 8-10 mins
  • Wait a couple of minutes for cookies to cool before stuffing your mouth


The Pumpkin Cookies will be puffed up when you first take them out of the oven. As they cool they will settle into a thinner, chewy cookie.
Servings: 2 dozen

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  1. 5 stars
    Just finished making a batch of these cookies and they are AMAZING! I couldn’t stop eating the dough until I had some baked. Now I can’t stop eating the cookies! These cookies are soft inside and have the perfect amount of pumpkin flavor. Exactly what I was looking for. Thank you!

  2. 5 stars
    Oh my goodness!!!! Huge, huge, huge hit. I actually make mine jumbo size a heaping 1/4 cup and bake for 16 minutes. This is now my 4th time making these.

  3. 5 stars
    Excellent, turned out perfectly. Even my husband who is not a pumpkin fan liked them. Note: to anyone who doesn’t know – a stick of butter = 1/2 cup (I had to google it)

    1. Yes! Toffee bits go great in these pumpkin cookies. You really can substitute the white chocolate for all kinds of chip flavors.

  4. Made these today, but I substituted in butterscotch chips be because that’s what I had in the cupboard. These were a big hit and I probably should have made a double batch. These are really delicious and chewy.

    1. I love butterscotch so that sounds amazing. I’ll definitely have to try that next time. Thanks for sharing, Heather!

    1. I ran the recipe through a calorie counter and it came out to 151 calories per cookie as long as you’re getting 2 dozen cookies out of the recipe. If you make your cookies bigger or smaller it will affect the calories. Saturated fat is 3.5 grams with a total of 6.2 grams. Carbs 22.6, 14.4 grams sugar, protein 1.6 g

          1. My batch went flat? I double checked the recipe and I followed it to the T. They are so buttery that I don’t think they can be picked up to eat like a cookie. Possibly less butter?? Barb

          2. I would recommend trying a little more flour but I can’t say for sure why this happened on your batch. Sorry!

        1. Mine were just mush they were delicious but wouldn’t stay together just mushy consistency. Bummer because the flavors were good!

          1. Sorry your pumpkin cookies ended up mushy. There are a number of little reasons why cookies can come out mushy so it’s tricky to help you out. Cookies can become too mushy when the butter is too warm, over mixing the batter, or not enough flour. If you don’t think it’s the butter then you could try adding a bit more flour a tbsp at a time.

    1. Correct. No eggs. The pumpkin puree makes it so you don’t need eggs. It’s what makes them chewy! If you add eggs your pumpkin cookies would have a cake like texture.

  5. Eager to try your chewy pumpkin cookies! How did you all get them so “round”….round out a tablespoon…like in a ball? Your photo has perfectly round cookies, please share, would love to make them EXACTLY like that, too! What a cute name you came up with WETHREESHANES. Thanks for sharing, Kim!! Allyson

    1. Hi Allison! If you want to get your cookies really round you need to roll each piece of dough in your hands for just a moment to smooth it out. I used a big spoon to section the cookie dough but rolling the section in your hands to get a smooth, round ball is what gets you perfectly round cookies. It’s definitely not something you need to do but will make them prettier.

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