As the leaves turn golden and the crisp air beckons, I often find myself standing at the kitchen counter, trying to bottle up the essence of autumn in a sweet treat. Enter my Chewy Pumpkin White Chocolate Chip Cookies with Brown Butter. These gems are a celebration of fall’s warmth—with their inviting spices and rich undertones of nutty brown butter. What I love most is that they require just one bowl and zero chill time, making them a quick, effortless indulgence for those cozy afternoons. Plus, their delightful texture and appealing flavor make them the ultimate crowd-pleaser for gatherings or simply enjoying with a hot cup of cider. Are you ready to get that fall spirit into your kitchen with these delicious cookies?

Why are Pumpkin White Chocolate Chip Cookies special?

Simplicity at Its Best: This recipe takes minimal effort—just one bowl and no chill time!

Rich Flavor: Infused with warm spices and rich brown butter, every bite is a comforting hug of autumn.

Chewy Delight: The texture is perfect—soft and chewy centers with slightly crisp edges that will have you coming back for more.

Versatile Ingredients: Swap in dark chocolate chips for less sweetness or add nuts for an extra crunch—total customization!

Quick Treat: They bake up in about 12 minutes, perfect for spontaneous cravings or last-minute gatherings.

Perfect for autumn gatherings or cozy evenings, these cookies make the ideal treat alongside a warm cup of cider—just like my beloved Pumpkin Cream Cheese Swirl Muffins!

Pumpkin White Chocolate Chip Cookies Ingredients

For the Cookie Base

  • Brown Butter – Adds a rich, nutty flavor; make sure to cool it to room temperature after browning for best results.
  • Brown Sugar – Provides moisture and a slight caramel flavor; you can substitute with regular granulated sugar for a milder sweetness.
  • Granulated Sugar – Sweetens and guarantees the right texture; combining it with brown sugar brings out the perfect flavor balance.
  • Egg Yolk – Ensures chewiness and richness; avoid using whole eggs as they can change the desired texture.
  • Vanilla Extract – Enhances the overall flavor; feel free to swap with almond extract if you’re looking for a twist.
  • Canned Pumpkin – Acts as the main flavorer and moisture source; opt for pure pumpkin puree rather than pumpkin pie filling for the best results.

For the Dry Ingredients

  • All-Purpose Flour – Provides the needed structure; measure lightly or use a scale to prevent dense cookies.
  • Baking Soda – Aids the cookies in rising; make sure it’s fresh for effective leavening.
  • Salt – Balances the sweetness and enhances flavors; don’t skip this important ingredient.
  • Cinnamon – Infuses warm spice flavor; adjust according to your personal taste preference.
  • Pumpkin Pie Spice – Elevates the fall flavors; if you don’t have it, substitute with a mix of nutmeg and ginger.

For the Sweet Touch

  • White Chocolate Chips – Adds sweetness and creaminess; consider using dark or semi-sweet chocolate for a delightful alternative flavor.

Dive into the autumn spirit with these delectable Pumpkin White Chocolate Chip Cookies and make your kitchen filled with comforting aromas!

Step‑by‑Step Instructions for Pumpkin White Chocolate Chip Cookies

Step 1: Brown the Butter
In a medium saucepan, melt 1/2 cup of unsalted butter over medium heat. Continue cooking, stirring frequently, for about 5-7 minutes until it turns a nutty brown color and you can see brown flecks forming. This step is crucial for infusing the cookies with rich flavor. Once browned, transfer the butter to a bowl and let it cool to room temperature.

Step 2: Mix the Cookie Base
In a large mixing bowl, combine the cooled browned butter with 3/4 cup brown sugar and 1/4 cup granulated sugar. Using an electric mixer, beat the mixture on medium speed for about 2-3 minutes. You want it to become light and fluffy, creating the perfect base for your Pumpkin White Chocolate Chip Cookies!

Step 3: Incorporate Wet Ingredients
Next, add 1 egg yolk and 1 teaspoon of vanilla extract to the sugar mixture. Beat on low speed until combined. Then, gently mix in 1 cup of canned pumpkin puree until the mixture is smooth and uniform. This step enhances the cookies’ moisture and infuses them with delicious pumpkin flavor.

Step 4: Combine Dry Ingredients
In a separate bowl, whisk together 1 1/4 cups of all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon, and 1/2 teaspoon pumpkin pie spice. Gradually add this dry mixture to the wet ingredients, stir gently until just combined. Be careful not to overmix; this will ensure your Pumpkin White Chocolate Chip Cookies remain tender.

Step 5: Fold in Chocolate Chips
Now it’s time to add sweetness! Fold in 1 cup of white chocolate chips using a spatula. This will give your cookies that delightful creamy texture. Make sure the chips are evenly distributed throughout the dough, ensuring each bite is packed with deliciousness.

Step 6: Shape the Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Using a large cookie scoop, scoop the dough into balls and place them 2 inches apart on the prepared baking sheet. Aim for about 6-8 cookies per sheet to allow for spreading during baking.

Step 7: Bake to Perfection
Bake your cookies in the preheated oven for 11-13 minutes. You’ll know they’re ready when the edges are lightly golden, while the centers remain soft and chewy. If the cookies need a little more spreading, gently tap the baking sheet on the counter right after taking them out.

Step 8: Cool and Serve
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. The warm, inviting aroma of your freshly made Pumpkin White Chocolate Chip Cookies will fill your kitchen, making them irresistible to all who enter!

What to Serve with Pumpkin White Chocolate Chip Cookies

As the aroma of fresh cookies fills your kitchen, think about complementing your treat with delightful sides that enhance the cozy fall experience.

  • Creamy Vanilla Ice Cream: The cool, creamy texture of vanilla ice cream perfectly contrasts the warm pumpkin cookies, creating a heavenly combination.
  • Warm Spiced Cider: Sipping on a cup of spiced cider brings out the cookie’s warm notes, embracing the essence of fall in every gulp.
  • Caramel Dipping Sauce: Drizzling warm caramel over your pumpkin cookies adds a luxurious touch—a sweet, gooey surprise that delights the senses.
  • Pecans or Candied Walnuts: Their crunchy texture and nutty flavor can be used as a topping or snack on the side, enriching the whole experience.
  • Pumpkin Spice Latte: A warm cup of this seasonal favorite pairs wonderfully with pumpkin cookies, tying the flavors together for an indulgent treat.
  • Whipped Cream Topping: Light and airy, a dollop of whipped cream enhances the texture of the cookies, making them feel even more decadent.
  • Autumn Fruit Salad: A fresh medley of apples, pears, and pomegranates not only balances the sweetness but also adds a refreshing element to your dessert table.
  • Mulled Wine: For a cozy night in, enjoy mulled wine that echoes the spices of your cookies, making for a warming drink alongside.

How to Store and Freeze Pumpkin White Chocolate Chip Cookies

Room Temperature: Store cookies in an airtight container at room temperature for up to 3-4 days to maintain their softness and flavor.

Fridge: For extended freshness, store in the fridge in a sealed container for up to a week, though this may alter their chewy texture slightly.

Freezer: Freeze baked cookies for up to 2-3 months. Place them in a single layer in an airtight freezer-safe container to avoid sticking.

Raw Dough: Keep raw dough balls in the freezer, wrapped tightly in plastic wrap or a zip-top bag, to bake fresh cookies whenever cravings strike!

Make Ahead Options

These Pumpkin White Chocolate Chip Cookies are perfect for busy home cooks looking to save time! You can prepare the dough up to 3 days in advance and refrigerate it in an airtight container. For best results, scoop the dough into balls before refrigerating, as this helps maintain their shape and texture. Additionally, you can freeze the dough balls for up to 3 months; just place them on a baking sheet to freeze individually and then transfer to a freezer bag. When you’re ready to bake, simply pop them straight from the freezer into a preheated oven—there’s no need to thaw! You’ll enjoy delicious, freshly baked cookies with minimal effort, perfect for fall gatherings or cozy evenings at home.

Pumpkin White Chocolate Chip Cookies Variations

Feel free to get creative and tailor these delicious cookies to your taste and dietary needs!

  • Dark Chocolate Twist: Substitute white chocolate chips with dark or semi-sweet chocolate for a richer flavor profile. This switch adds a delightful contrast to the sweetness.

  • Fresh Pumpkin: Use freshly pureed pumpkin instead of canned for a vibrant taste. You can also try sweet potato puree for a unique twist that still delivers on flavor.

  • Nutty Crunch: Add a half-cup of chopped pecans or walnuts to your dough for delightful crunch and added nuttiness. This variation perfectly complements the pumpkin’s soft texture.

  • Dairy-Free Option: Replace butter with coconut oil and use dairy-free chocolate chips. This way, you can enjoy these cookies without compromising on taste or your dairy-free lifestyle.

  • Spicy Kick: Increase the cinnamon or add a pinch of cayenne pepper for a surprising warmth. This heat enhances the overall flavor, making each bite exciting!

  • Oatmeal Addition: Mix in a half-cup of rolled oats for extra texture and heartiness. Oats bring a wonderful chew and pair beautifully with the pumpkin.

  • Flavor Boost: Swap vanilla extract for almond extract for a delightful nutty note that complements the pumpkin beautifully. This subtle change can elevate your cookies to the next level!

  • Mini Pumpkin Pie Cookies: Add a dollop of cream cheese frosting on top of each cookie after baking for a delightful pumpkin pie-inspired treat. The creamy topping can transform your cookies into a show-stopping dessert!

Experimenting with these variations can create memorable moments in your kitchen. And if you’re in the mood for more pumpkin goodness, check out my Pumpkin Cream Cheese Swirl Muffins for a delightful addition to your autumn baking collection!

Expert Tips for Pumpkin White Chocolate Chip Cookies

  • Perfectly Browned Butter: Stay attentive while browning your butter; it should smell nutty and be a deep golden color to enhance the cookie’s flavor.

  • Avoid Runny Pumpkin: Ensure your canned pumpkin is not overly watery; if it is, blot some moisture with a paper towel before adding it to your dough.

  • Gentle Mixing: Don’t overmix the dough after adding the dry ingredients. This keeps your Pumpkin White Chocolate Chip Cookies tender and chewy, just the way they should be!

  • Measuring Flour: Use a kitchen scale for the flour if possible. Precise measurements prevent dense cookies and give you the perfect texture.

  • Cookie Spacing: Remember to give your cookie dough balls enough room on the baking sheet; they will spread as they bake, so space them about two inches apart.

Pumpkin White Chocolate Chip Cookies Recipe FAQs

What kind of pumpkin should I use for these cookies?
Absolutely! It’s best to use pure canned pumpkin puree for the best flavor and moisture. Avoid pumpkin pie filling, as it contains added sugars and spices that may disrupt the intended taste of your cookies.

How should I store my Pumpkin White Chocolate Chip Cookies?
You can store these cookies in an airtight container at room temperature for up to 3-4 days. However, if you want them to last longer, move them to the fridge for up to a week. Just know that refrigeration may slightly change their chewy texture.

Can I freeze these cookies?
Very much so! You can freeze your baked Pumpkin White Chocolate Chip Cookies for up to 2-3 months. Place them in a single layer in an airtight freezer-safe container to prevent them from sticking. Make sure to let them cool completely before freezing.

How do I freeze the cookie dough?
Of course! To freeze raw cookie dough, scoop the dough into balls and place them on a baking sheet lined with parchment paper. Freeze the balls for about 1-2 hours until solid, then transfer them to a zip-top bag or airtight container. You can bake from frozen, just add a couple of extra minutes to the baking time!

What if my cookies turn out dry?
Ah, dry cookies can be a bummer! If that happens, it could be due to overmixing the dough or measuring too much flour. Make sure you’re using the spoon-and-level method to measure flour, rather than packing it into the cup. Also, remember to avoid overmixing once the dry ingredients are added—this keeps your cookies tender.

Can I make these cookies gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just make sure it contains xanthan gum or a similar binding agent. This will help maintain the cookies’ chewy texture while accommodating gluten-free preferences.

Pumpkin White Chocolate Chip Cookies

Cozy Pumpkin White Chocolate Chip Cookies for Fall Bliss

Delightful Pumpkin White Chocolate Chip Cookies are a perfect fall treat, combining rich flavors with a chewy texture.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 150

Ingredients
  

For the Cookie Base
  • 1/2 cup unsalted butter brown the butter
  • 3/4 cup brown sugar moisture and flavor
  • 1/4 cup granulated sugar for texture
  • 1 egg yolk egg yolk for chewiness
  • 1 teaspoon vanilla extract can swap with almond extract
  • 1 cup canned pumpkin use pure pumpkin puree
For the Dry Ingredients
  • 1 1/4 cups all-purpose flour lightly measured
  • 1 teaspoon baking soda fresh for rising
  • 1/2 teaspoon salt balances sweetness
  • 1 teaspoon cinnamon adjust to taste
  • 1/2 teaspoon pumpkin pie spice substitute with nutmeg and ginger if needed
For the Sweet Touch
  • 1 cup white chocolate chips or dark/semi-sweet for a twist

Equipment

  • Medium Saucepan
  • Large mixing bowl
  • Electric Mixer
  • baking sheet
  • parchment paper
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, melt the butter over medium heat and brown it for 5-7 minutes.
  2. Combine the cooled browned butter with brown sugar and granulated sugar in a large mixing bowl.
  3. Add egg yolk and vanilla extract, then mix in canned pumpkin until smooth.
  4. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and pumpkin pie spice.
  5. Gradually add dry mixture to wet ingredients and mix gently.
  6. Fold in the white chocolate chips until evenly distributed.
  7. Preheat oven to 350°F (175°C) and scoop dough onto a baking sheet lined with parchment.
  8. Bake for 11-13 minutes until edges are golden and centers are soft.
  9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 70mgPotassium: 50mgFiber: 0.5gSugar: 10gVitamin A: 100IUCalcium: 20mgIron: 0.5mg

Notes

Enjoy these cookies fresh or store them to maintain their softness. Can customize with nuts or different types of chocolate chips.

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