Pumpkin White Chocolate Chip Cookies Recipe

Every year, the moment the weather starts to cool and pumpkin purée shows up on grocery shelves, I feel that familiar pull back to my kitchen.

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% Daily Values based on a 2,000 calorie diet

Step 1

Preheating the oven is a critical step for perfect pumpkin white chocolate chip cookies. Start by setting your oven to 350°F (175°C). This temperature allows the cookies to bake evenly, creating soft centres with lightly set edges. Never skip this step, placing cookie dough into a cold oven can cause uneven spreading and dull flavour.

Step 2

Mixing the dry ingredients correctly builds the foundation for soft, chewy pumpkin white chocolate chip cookies. In a medium bowl, add 2 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg. Whisk gently until everything is evenly combined and free of lumps.

Step 3

Creaming the butter and sugars is a key step for a rich flavour and soft cookie texture. In a large mixing bowl, add ¾ cup unsalted butter, softened, ¾ cup brown sugar, and ½ cup granulated sugar. Using a hand mixer or stand mixer, beat on medium speed for 2–3 minutes until the mixture looks light, fluffy, and slightly pale.

Step 4

Once the butter and sugars are perfectly creamed, it’s time to add moisture and flavour. Add 1 large egg, ¾ cup pumpkin purée, and 2 teaspoons vanilla extract to the bowl. Mix on low speed until everything is fully combined and smooth.

Step 5

With the wet mixture ready, slowly add the prepared dry ingredients to the bowl. Use the full dry mix made with 2 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and warm spices. Add it in two batches, mixing on low speed after each addition.

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