Name: Pumpkin Spice White Chocolate Cookies
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Yield: 12
Ingredients: 1 cup all-purpose flour (120 g); ¼ teaspoon baking soda; ¼ teaspoon baking powder; ¼ teaspoon salt; 1 teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ¼ teaspoon ground ginger; Pinch of ground cloves (optional); 6 tablespoons unsalted butter, softened (¾ stick); ⅓ cup granulated sugar; ⅓ cup packed brown sugar; 1 large egg yolk or egg replacer; ½ teaspoon vanilla extract; ¼ cup pumpkin purée; ½ cup white chocolate chips

Soft, chewy, and full of cozy fall spices, these Pumpkin Spice White Chocolate Cookies are the sweet bite you’ll want all season long.

There’s something magical about fall baking. The scent of cinnamon, nutmeg, and ginger filling the kitchen instantly makes everything feel warmer and cozier. These Pumpkin Spice White Chocolate Cookies combine all the best flavors of the season into one irresistible treat. The pumpkin adds moisture and richness, while white chocolate chips bring creamy sweetness that balances the spice beautifully. Whether you’re baking for a cozy night in, a fall gathering, or just because you’re craving something seasonal, these cookies will quickly become a favorite.

Ingredient Spotlight

Pumpkin Purée: The heart of these cookies. Blotting the pumpkin helps remove excess water, keeping the cookies soft and chewy instead of cakey.
Pumpkin Pie Spices: A blend of cinnamon, nutmeg, ginger, and a hint of cloves gives these cookies their signature autumn flavor.
White Chocolate Chips: Sweet, creamy pops of white chocolate add a little luxury and pair perfectly with the pumpkin spice warmth.

When to Serve the Recipe

These cookies are made for cozy fall moments. Bake a batch on a crisp weekend afternoon, bring them along to a fall gathering or Halloween party, or make them part of your Thanksgiving dessert spread. They’re also the perfect companion to a chai latte, spiced cider, or hot cocoa on a chilly evening.

Storage Tips

Room Temperature: Store cookies in an airtight container for up to 4 days.
Freezing Dough: Scoop dough balls onto a tray, freeze until solid, then keep them in a freezer bag for up to 2 months. Bake straight from frozen, adding 1–2 extra minutes to the bake time.
Freezing Baked Cookies: Once fully cooled, freeze cookies in a sealed container for up to 2 months. Thaw at room temperature before serving.

Frequently Asked Questions

Can I make these vegan? Yes! Swap the butter for vegan butter, use dairy-free white chocolate, and replace the egg yolk with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water).

Why do I need to blot the pumpkin? Pumpkin purée has a lot of water, which can make cookies cakey. Blotting removes extra moisture so your cookies stay soft and chewy.

Can I double the recipe? Definitely — just double all ingredients for about 24 cookies.

Do I have to chill the dough? It’s not required, but chilling for 30 minutes gives you thicker, chewier cookies.

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I’d love to hear what you think! Leave a rating and review below to let me know how it turned out—it truly helps others discover the recipe too.

Don’t forget to tag me on Instagram @minnecravings if you share your sweet creation! You can also follow along on Pinterest, TikTok and Facebook for more crave-worthy bites and seasonal baking inspiration.

Yield: 12

Pumpkin Spice White Chocolate Cookies

These Pumpkin Spice White Chocolate Cookies are soft, chewy, and warmly spiced with cinnamon, nutmeg, and ginger. The creamy pops of white chocolate balance the cozy pumpkin flavor, making them the perfect fall treat to enjoy with a cup of chai or apple cider.

Prep Time 15 minutes

Cook Time 13 minutes

Total Time 28 minutes

Ingredients

1 cup all-purpose flour (120 g)
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
Pinch of ground cloves (optional)
6 tablespoons unsalted butter, softened (¾ stick)
⅓ cup granulated sugar
⅓ cup packed brown sugar
1 large egg yolk or egg replacer
½ teaspoon vanilla extract
¼ cup pumpkin purée
½ cup white chocolate chips

Instructions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix the dry ingredients: In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
Cream the butter and sugars: In a large mixing bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy.
Add wet ingredients: Mix in the egg yolk, vanilla extract, and pumpkin purée until smooth.
Combine wet and dry: Gradually stir the dry mixture into the wet mixture until just combined.
Fold in white chocolate: Gently stir in the white chocolate chips.
Scoop the dough: Drop about 2 tablespoons of dough per cookie onto the prepared baking sheet, leaving 2 inches between each.
Bake: Bake for 12–14 minutes, until edges are set and tops are lightly golden.
Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

For extra chewy cookies, chill the dough for 30 minutes before baking.

These cookies bake up soft in the center — don’t overbake or they’ll lose their chew.

Use high-quality white chocolate for the best creamy contrast with the spices.

If your pumpkin purée is very wet, blot it with paper towels until it looks thick and dry — this step makes all the difference.

Want prettier cookies? Reserve a few white chocolate chips and press them on top of the dough balls just before baking.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 187Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 63mgSodium 102mgCarbohydrates 23gFiber 1gSugar 15gProtein 3g

Nutrition information is automatically generated and may not be fully accurate.