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!
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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.
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!
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).
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?
Chewy Pumpkin White Chocolate Chip Cookies
Ingredients
- 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
Instructions
- 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
I LOVE these cookies and they are a huge hit every time I make them. Are they able to be made ahead and freeze the dough? Then just bake the day needed?
That’s a great question. I haven’t tried freezing the dough so I’m not sure if they will turn out the same. I would think so but can’t be sure. I’ll have to give it a try one of these days.
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!
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.
I will definitely be trying jumbo size next time! Thanks for sharing!
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)
Glad you guys liked them!
Hi, how much grams or cups of butter are in 1.5 sticks of butter?
1.5 sticks of butter is 0.75 cups or 3/4 cups.
Can you substitute toffee bits instead of white chocolate chips? Has anyone tried this?
Yes! Toffee bits go great in these pumpkin cookies. You really can substitute the white chocolate for all kinds of chip flavors.
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.
I love butterscotch so that sounds amazing. I’ll definitely have to try that next time. Thanks for sharing, Heather!
Could I use pumpkin pie spice instead of the cinnamon, cloves and nutmeg? If so how much?
Yes you can use pumpkin spice instead of cinnamon, cloves and nutmeg. Use 1 teaspoon.
Hi do you know the calories per cookie and the fats/protein/carbs etc ? Per cookie ? Thank you!
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
Loved this recipe so much! I definitely will make these every fall
So happy to hear!
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
I would recommend trying a little more flour but I can’t say for sure why this happened on your batch. Sorry!
Mine were just mush they were delicious but wouldn’t stay together just mushy consistency. Bummer because the flavors were good!
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.
This recipe does not use eggs correct?
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.
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
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.