12 Delicious Pumpkin White Chocolate Cookies Recipes

You’re in for a treat! As the leaves turn and the air gets crisp, nothing says fall quite like the warm, spicy aroma of pumpkin paired with the creamy sweetness of white chocolate. Our roundup of 12 Delicious Pumpkin White Chocolate Cookies Recipes is your ticket to baking bliss. Perfect for cozy afternoons or holiday gatherings, these recipes promise to delight. Let’s dive into the deliciousness!

Pumpkin White Chocolate Chip Cookies

As the leaves begin to turn and the air carries a crispness, there’s no better time to embrace the flavors of fall with these Pumpkin White Chocolate Chip Cookies. A perfect blend of seasonal spice and sweet indulgence, this recipe is designed to guide you through each step with precision, ensuring a batch of cookies that are as delightful to make as they are to eat.

Ingredients

• 1 cup pure pumpkin puree
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 large pasture-raised egg, lightly beaten
• 2 tsp pure vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 cup white chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 3 minutes.
3. Add the pure pumpkin puree, lightly beaten pasture-raised egg, and pure vanilla extract to the butter mixture, mixing until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough.
6. Fold in the white chocolate chips evenly throughout the dough.
7. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers are set.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Perfectly spiced and irresistibly soft, these Pumpkin White Chocolate Chip Cookies offer a comforting texture with a melt-in-your-mouth quality. Pair them with a hot cup of apple cider for a cozy autumn treat, or crumble them over vanilla ice cream for a decadent dessert twist.

Soft Pumpkin Cookies with White Chocolate Chunks

Just imagine biting into a cookie that’s the perfect blend of soft, spiced pumpkin and creamy white chocolate chunks. These Soft Pumpkin Cookies are a fall favorite, combining the warmth of pumpkin spice with the sweet decadence of white chocolate for a treat that’s irresistible.

Ingredients

• 1 cup canned pumpkin puree
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 cup white chocolate chunks

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3 minutes.
3. Add the lightly beaten pasture-raised egg, pure vanilla extract, and canned pumpkin puree to the butter mixture, mixing until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough.
6. Fold in the white chocolate chunks evenly throughout the dough.
7. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Best enjoyed fresh, these cookies boast a tender, cake-like texture with a harmonious blend of spicy and sweet flavors. For an extra touch, drizzle with melted white chocolate or serve alongside a scoop of vanilla bean ice cream.

Spiced Pumpkin and White Chocolate Cookies

Delightfully combining the warmth of autumn spices with the creamy sweetness of white chocolate, these Spiced Pumpkin and White Chocolate Cookies are a must-try for any baking enthusiast. Perfect for beginners, this recipe guides you through each step with precision, ensuring delicious results every time.

Ingredients

• 1 cup pure pumpkin puree
• 2 cups all-purpose flour, sifted
• 1/2 cup clarified butter, melted
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1 cup white chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, whisk together the pumpkin puree, clarified butter, granulated sugar, and light brown sugar until smooth.
3. Add the lightly beaten egg and vanilla extract to the mixture, whisking until fully incorporated.
4. In a separate bowl, sift together the all-purpose flour, ground cinnamon, ground nutmeg, ground cloves, baking soda, and sea salt.
5. Gradually fold the dry ingredients into the wet mixture, using a spatula to combine until just mixed. Tip: Overmixing can lead to tough cookies.
6. Gently stir in the white chocolate chips until evenly distributed throughout the dough.
7. Using a tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart. Tip: For uniformly sized cookies, use a cookie scoop.
8. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Tip: The cookies will continue to cook slightly on the baking sheet after removal from the oven.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Finished with a soft, cake-like texture and a harmonious blend of spiced pumpkin and sweet white chocolate, these cookies are perfect served with a glass of cold milk or as a festive addition to your holiday dessert table.

Gluten-Free Pumpkin White Chocolate Cookies

Every autumn, the craving for pumpkin-flavored treats becomes irresistible, and these gluten-free pumpkin white chocolate cookies are the perfect way to indulge. Crafted with care, they blend the warmth of pumpkin spice with the creamy sweetness of white chocolate, creating a cookie that’s both comforting and decadent.

Ingredients

• 1 cup gluten-free all-purpose flour
• 1/2 cup almond flour
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup unsalted butter, softened
• 3/4 cup coconut sugar
• 1 pasture-raised egg, lightly beaten
• 1/2 cup pure pumpkin puree
• 1 tsp pure vanilla extract
• 3/4 cup white chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the gluten-free all-purpose flour, almond flour, baking soda, sea salt, cinnamon, nutmeg, and cloves until well combined.
3. In a large bowl, cream the softened butter and coconut sugar together until light and fluffy, about 3 minutes.
4. Beat in the lightly beaten egg, followed by the pumpkin puree and vanilla extract, until the mixture is smooth.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies.
6. Fold in the white chocolate chips until evenly distributed throughout the dough.
7. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are lightly golden. Tip: The cookies will seem soft but will firm up as they cool.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: For extra flavor, sprinkle a pinch of sea salt on top while still warm.

These cookies boast a tender, cake-like texture with a rich pumpkin flavor that’s perfectly balanced by the sweetness of white chocolate. Serve them alongside a cup of spiced chai tea for an autumnal treat that’s sure to impress.

Vegan Pumpkin White Chocolate Cookies

Yield to the cozy embrace of autumn with these Vegan Pumpkin White Chocolate Cookies, a delightful treat that marries the earthy sweetness of pumpkin with the creamy richness of white chocolate. Perfect for beginners, this recipe guides you through each step with precision, ensuring a batch of cookies that are as satisfying to make as they are to eat.

Ingredients

• 1 cup canned pumpkin puree
• 1/2 cup coconut oil, solid
• 1 cup granulated sugar
• 2 tsp pure vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 cup vegan white chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the solid coconut oil and granulated sugar until light and fluffy, about 3 minutes.
3. Add the pumpkin puree and vanilla extract to the creamed mixture, stirring until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, sea salt, cinnamon, nutmeg, and cloves.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough.
6. Fold in the vegan white chocolate chips evenly throughout the dough.
7. Using a tablespoon, scoop the dough onto the prepared baking sheet, spacing them 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These cookies boast a soft, cake-like texture with a warm spice profile that perfectly complements the sweet, creamy bursts of white chocolate. Serve them slightly warm with a dollop of vegan whipped cream for an extra indulgent treat.

Pumpkin White Chocolate Oatmeal Cookies

Just when you thought oatmeal cookies couldn’t get any better, we’re introducing a seasonal twist that’s bound to become a new favorite. These Pumpkin White Chocolate Oatmeal Cookies blend the warmth of pumpkin spice with the creamy sweetness of white chocolate, creating a perfect treat for any autumn gathering.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 2 pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 cup canned pumpkin puree
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 3 cups old-fashioned oats
• 1 1/2 cups white chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 3 minutes.
3. Add the lightly beaten pasture-raised eggs, pure vanilla extract, and canned pumpkin puree to the butter mixture, mixing until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough.
6. Fold in the old-fashioned oats and white chocolate chips until evenly distributed throughout the dough.
7. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are lightly golden but the centers are still soft.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Chewy with a slight crisp around the edges, these cookies offer a delightful contrast of textures. The pumpkin spice melds beautifully with the creamy white chocolate, making them a standout at any holiday table or as a special treat with your morning coffee.

Pumpkin White Chocolate Cookies with Pecans

Ready to elevate your baking game with a recipe that combines the warmth of pumpkin with the creamy sweetness of white chocolate? These Pumpkin White Chocolate Cookies with Pecans are a delightful treat that perfectly balances flavors and textures, making them a must-try for any baking enthusiast.

Ingredients

• 1 cup pure pumpkin puree
• 2 cups all-purpose flour, sifted
• 1/2 cup clarified butter, melted
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 cup white chocolate chips
• 1/2 cup pecans, roughly chopped

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the pumpkin puree, clarified butter, granulated sugar, and light brown sugar until smooth.
3. Add the lightly beaten egg and vanilla extract to the mixture, whisking until fully incorporated.
4. In a separate bowl, sift together the all-purpose flour, baking soda, sea salt, ground cinnamon, ground nutmeg, and ground cloves.
5. Gradually fold the dry ingredients into the wet ingredients, mixing until just combined to avoid overworking the dough.
6. Gently stir in the white chocolate chips and roughly chopped pecans until evenly distributed throughout the dough.
7. Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers are set.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Unbelievably soft and moist, these cookies boast a rich pumpkin flavor complemented by the sweetness of white chocolate and the crunch of pecans. Serve them warm with a glass of cold milk for a comforting treat, or package them beautifully as a thoughtful homemade gift.

Pumpkin White Chocolate Cookies with Maple Glaze

Every autumn, the craving for warm, spiced desserts takes over, and these Pumpkin White Chocolate Cookies with Maple Glaze are the perfect answer. Combining the earthy sweetness of pumpkin with the creamy richness of white chocolate, topped with a silky maple glaze, they’re a festive treat that’s surprisingly simple to make.

Ingredients

• 1 cup pure pumpkin puree
• 2 cups all-purpose flour, sifted
• 1/2 cup clarified butter, cooled
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup white chocolate chips
• 1/4 cup pure maple syrup
• 1 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the pumpkin puree, clarified butter, granulated sugar, and brown sugar until smooth.
3. Add the lightly beaten egg and vanilla extract to the mixture, stirring until fully incorporated.
4. Sift in the flour, baking soda, sea salt, cinnamon, nutmeg, and cloves, folding gently to avoid overmixing.
5. Fold in the white chocolate chips until evenly distributed throughout the dough.
6. Using a cookie scoop, portion the dough onto the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 12-15 minutes, or until the edges are lightly golden but the centers are still soft.
8. While the cookies cool, whisk together the maple syrup and melted butter to create the glaze.
9. Drizzle the glaze over the cooled cookies, allowing it to set before serving.

Creating a perfect balance of flavors, these cookies offer a soft, cake-like texture with a delightful crunch from the white chocolate chips. For an extra touch of elegance, serve them on a wooden board with a dusting of powdered sugar and a side of spiced cider.

Pumpkin White Chocolate Cookies with Cinnamon

Every autumn, the craving for warm, spiced desserts takes over, and these Pumpkin White Chocolate Cookies with Cinnamon are the perfect answer. Combining the earthy sweetness of pumpkin with the creamy richness of white chocolate, these cookies are a delightful treat that’s surprisingly simple to make.

Ingredients

• 1 cup pure pumpkin puree
• 2 cups all-purpose flour, sifted
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 1 cup white chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3 minutes.
3. Add the lightly beaten pasture-raised egg and pure vanilla extract to the butter mixture, mixing until fully incorporated.
4. Fold in the pure pumpkin puree until the mixture is uniform in color.
5. In a separate bowl, whisk together the sifted all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground cloves, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough.
7. Gently fold in the white chocolate chips until evenly distributed throughout the dough.
8. Using a tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Soft and chewy with a hint of spice, these cookies are a delightful contrast of flavors and textures. Serve them warm with a glass of cold milk for an indulgent treat, or package them beautifully as a thoughtful homemade gift.

Pumpkin White Chocolate Cookies with Nutmeg

Creating these Pumpkin White Chocolate Cookies with Nutmeg is a delightful way to embrace the flavors of fall. Combining the warmth of nutmeg with the creamy sweetness of white chocolate, these cookies are a perfect treat for any occasion.

Ingredients

• 1 cup pure pumpkin puree
• 2 cups all-purpose flour
• 1/2 cup clarified butter, melted
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 tsp ground nutmeg
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup white chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the pumpkin puree, clarified butter, granulated sugar, and light brown sugar until smooth.
3. Add the lightly beaten egg and vanilla extract to the mixture, stirring until fully incorporated.
4. In a separate bowl, sift together the all-purpose flour, ground nutmeg, baking soda, and salt.
5. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.
6. Gently stir in the white chocolate chips until evenly distributed throughout the dough.
7. Using a tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These cookies boast a soft, cake-like texture with a rich, spiced flavor that pairs beautifully with the creamy white chocolate. For an extra touch, serve them warm with a drizzle of caramel sauce or alongside a cup of spiced chai tea.

Pumpkin White Chocolate Cookies with Ginger

Combining the warmth of pumpkin with the sweet creaminess of white chocolate and a hint of spicy ginger, these cookies are a delightful treat that perfectly captures the essence of fall. Let’s dive into the methodical process of creating these irresistible delights.

Ingredients

• 1 cup pure pumpkin puree
• 2 cups all-purpose flour
• 1/2 cup clarified butter, melted
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1 tsp ground ginger
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup white chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the pumpkin puree, clarified butter, granulated sugar, and light brown sugar until smooth.
3. Add the lightly beaten egg and vanilla extract to the mixture, stirring until fully incorporated.
4. In a separate bowl, sift together the all-purpose flour, ground ginger, baking soda, and salt.
5. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.
6. Gently stir in the white chocolate chips until evenly distributed throughout the dough.
7. Using a tablespoon, drop dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Best enjoyed fresh, these cookies boast a soft, cake-like texture with a harmonious blend of spicy and sweet flavors. For an extra touch, serve them slightly warmed with a dollop of whipped cream or alongside a cup of spiced chai tea.

Pumpkin White Chocolate Cookies with Allspice

As the leaves begin to turn and the air carries a crispness, there’s no better time to embrace the flavors of fall with these Pumpkin White Chocolate Cookies with Allspice. A perfect blend of warm spices and sweet white chocolate, these cookies are a delightful treat that brings comfort and joy to any autumn gathering.

Ingredients

• 1 cup pure pumpkin puree
• 2 cups all-purpose flour, sifted
• 1/2 cup clarified butter, melted
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 large pasture-raised egg, lightly beaten
• 1 tsp pure vanilla extract
• 1 tsp ground allspice
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1 cup white chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the pumpkin puree, clarified butter, granulated sugar, and light brown sugar until smooth.
3. Add the lightly beaten egg and vanilla extract to the mixture, stirring until fully incorporated.
4. In a separate bowl, combine the sifted all-purpose flour, ground allspice, baking soda, and sea salt.
5. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.
6. Gently stir in the white chocolate chips until evenly distributed throughout the dough.
7. Using a tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Just out of the oven, these cookies boast a soft, cake-like texture with a melt-in-your-mouth quality. The warmth of the allspice pairs beautifully with the creamy sweetness of the white chocolate, making each bite a harmonious blend of flavors. Serve them alongside a spiced chai latte for an extra cozy treat.

Conclusion

Unleash the magic of fall with these 12 Delicious Pumpkin White Chocolate Cookies Recipes! Perfect for cozy gatherings or a sweet treat, each recipe promises a burst of autumnal flavors. We’d love to hear which one becomes your favorite—drop us a comment below. Loved the roundup? Share the joy by pinning this article on Pinterest for fellow cookie enthusiasts to discover. Happy baking!