White Chocolate Chip Pumpkin Spice Cookies

These White Chocolate Chip Pumpkin Spice Cookies deliver warm spice, creamy sweetness, and that bakery style chew without a culinary degree. They’re quick, they’re cozy, and they turn average days  into “how are these this good?” moments.

No mixers needed, just a bowl, a whisk, and a plan. Bake them once and suddenly you’re the friend who “just brings cookies” and low-key steals the show.

What Makes This Special

These cookies hit the exact intersection of soft, chewy, and slightly crisp at the edges. Pumpkin puree adds moisture, but the secret is balancing that moisture so the cookies don’t puff into cakey muffins.

Enter: a little melted butter and a chill step. White chocolate chips bring creamy sweetness that pops against the cinnamon-nutmeg-clove situation, giving you that PSL energy without the cup. They’re also fuss-free.

No need to brown butter or buy obscure spices. The dough stirs up fast, scoops clean, and bakes evenly. And when they cool?

The texture settles into that bend-in-the-middle, snap-at-the-edge vibe everyone wants but pretends is “accidental.”

What Goes Into This Recipe – Ingredients

• 1/2 cup (113 g) unsalted butter, melted and slightly cooled
• 3/4 cup (150 g) packed light brown sugar
• 1/4 cup (50 g) granulated sugar
• 1/2 cup (120 g) pumpkin puree (not pumpkin pie filling)
• 1 large egg yolk (yolk only; helps chewiness)
• 2 teaspoons vanilla extract
• 1 3/4 cups (220 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves (optional but excellent)
• 1 cup (170 g) white chocolate chips
• 1/2 cup (50 g) chopped toasted pecans (optional for crunch)
• Coarse sugar or cinnamon-sugar, for sprinkling (optional)

The Method – Instructions

1. Prep the gear: Line two baking sheets with parchment. Set the oven to 350°F (175°C). If your kitchen is warm, pop the white chocolate chips in the fridge so they don’t melt into streaks later.
2. Melt the butter: Microwave or gently heat until just melted.Let it cool 5 minutes so it doesn’t scramble the yolk. Warm, not hot.
3. Whisk the wet: In a large bowl, whisk melted butter, brown sugar, and granulated sugar until glossy and cohesive, 30–45 seconds. Whisk in pumpkin puree, egg yolk, and vanilla until smooth.
4. Mix the dry: In another bowl, whisk flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
5. Combine smartly: Add dry to wet and fold with a spatula until just a few flour streaks remain.Fold in white chocolate chips and pecans (if using). Stop mixing as soon as it’s uniform.
6. Chill the dough: Cover and refrigerate 20–30 minutes. This firms the butter and reduces cakiness.Yes, the chill is worth it—IMO it’s the difference between “good” and “whoa.”
7. Scoop and shape: Use a 1.5-tablespoon scoop (about golf-ball size). Roll lightly for round edges and place 2 inches apart. If you like pretty tops, press a few extra chips on each mound.Sprinkle with coarse sugar or cinnamon-sugar if you want sparkle.
8. Bake: 10–12 minutes until edges are set and lightly browned, centers look puffed and slightly underdone. Trust the underbake; they finish as they cool.
9. Pan bang (optional): For chewier edges, give the tray a firm bang on the counter right out of the oven. It deflates the centers in a very controlled, cookie-science way.
10. Cool: Let cookies sit on the sheet 5 minutes, then transfer to a rack.They’ll firm up to that soft-chewy middle we’re chasing.

Keeping It Fresh

Store completely cooled cookies in an airtight container at room temperature for up to 4 days. Slip a slice of sandwich bread in the container to maintain softness—bread sacrifices itself like a hero so your cookies stay plush. For longer storage, freeze baked cookies for up to 2 months; thaw at room temp.

Prefer to bake on demand? Scoop the dough, freeze on a sheet until solid, then stash in a freezer bag. Bake from frozen at 350°F (175°C) for 12–14 minutes.

Fresh cookies on command? Yes, chef.

Nutritional Perks

Pumpkin brings more than fall vibes. It adds beta-carotene (vitamin A precursor) for eye and immune support, plus fiber for fullness and texture.

Spices like cinnamon and ginger have antioxidant properties—tasty and practical, which is rare. That said, these are still cookies. White chocolate is higher in sugar and fat than dark chocolate.

Consider smaller portions or pairing with protein (glass of milk or Greek yogurt) to avoid a blood sugar rollercoaster, FYI.

Pitfalls to Watch Out For

• Too cakey? You probably skipped the chill or added too much pumpkin. Measure pumpkin by weight or level the cup. Don’t add egg white—just the yolk.
• Spreading too much? Dough was too warm.Chill longer, or add 1–2 tablespoons flour if it’s very loose.
• Dry or tough cookies? Overbaked or overmixed. Pull them when centers look slightly underdone, and fold until just combined.
• Flat flavor? Use fresh spices and don’t skimp on salt. Salt wakes up the sweet and the spice.
• Greasy bottoms? Butter too hot or sheets not lined.Let butter cool and use parchment, not greased pans.

Different Ways to Make This

• Brown butter upgrade: Brown the butter, cool to room temp, and proceed. Adds nutty depth that plays perfectly with pumpkin and white chocolate.
• Gluten-free swap: Use a 1:1 gluten-free flour blend with xanthan gum. Chill time becomes non-negotiable.
• Dairy-free version: Use a high-quality vegan butter and dairy-free white chips.Texture will be slightly softer but still great.
• Oat flair: Replace 1/4 cup of flour with quick oats for a heartier chew.
• Salted maple finish: Drizzle with a quick glaze (powdered sugar + maple syrup + pinch of salt) once cooled. Fancy without trying.
• Cranberry crunch: Add 1/3 cup dried cranberries and swap pecans for pistachios. Color, tang, and crunch—big win.
• Espresso twist: Add 1 teaspoon instant espresso powder to the dry ingredients.Coffee makes the spice pop.

FAQ

Can I use pumpkin pie spice instead of individual spices?

Yes. Use 1 3/4 to 2 teaspoons pumpkin pie spice and keep the 1/2 teaspoon cinnamon if you want a stronger cinnamon note. Still include the salt.

My dough is sticky—should I add more flour?

Slightly sticky is normal, but it should hold shape.

Chill first for 20–30 minutes; if it’s still loose, add 1–2 tablespoons flour and fold briefly.

Do I need both baking soda and baking powder?

They do different jobs. Baking soda reacts with the pumpkin’s acidity for spread and color; baking powder adds lift. The combo gives crisp edges and soft centers.

Can I make them bigger?

Totally.

Use a 3-tablespoon scoop and bake 12–14 minutes. Give the tray a mid-bake tap (at minute 9) for controlled spread, then finish baking.

Why just the egg yolk?

The yolk adds fat and emulsifiers for a chewier texture. The white adds moisture that can push the dough toward cakey territory—hard pass here.

How do I keep white chocolate from browning?

Press chips mostly inside the dough, not resting on top, and avoid baking past light golden edges.

If your oven runs hot, reduce to 340°F (171°C).

Can I reduce the sugar?

You can cut total sugar by about 15% without wrecking texture. Beyond that, the cookies may spread less and taste muted—balance to taste.

Final Thoughts

These White Chocolate Chip Pumpkin Spice Cookies are the edible version of a cozy sweater that somehow makes you look better. They’re simple, fast, and engineered for max flavor with minimal effort.