Softest White Chocolate Pumpkin Cookies
Salty-and-sweet desserts are some of my favorite. The best of both worlds in one. And I’ve always loved white chocolate cookies and pumpkin cookies. These white chocolate chip pumpkin cookies are soft, chewy, tender, and moist with rich pumpkin flavor. Pumpkin puree, pumpkin pie spice, and molasses lend the cookies to tasting like fall. They’re studded with sweet white chocolate chips and the overall sweetness is balanced with a sprinkling of flaked salt. There are so many flavors in every bite and I couldn’t get enough of the cookies. Salty, sweet, white chocolate, pumpkin. All so good and it all works perfectly together!
Ingredients in Pumpkin White Chocolate Chip Cookies
To make these pumpkin cookies with white chocolate, you’ll need:
Unsalted butter Light brown sugar Granulated sugar Egg Pumpkin puree Molasses Vanilla extract All-purpose flour Pumpkin pie spice Baking soda Salt White chocolate chips Flaked salt
Can I Use Regular Chocolate Chips?
Of course! If you’d rather make classic pumpkin chocolate chip cookies, I recommend following my original recipe.
How to Make Pumpkin White Chocolate Chip Cookies
I love how quick and easy these white chocolate chip pumpkin cookies are to make! Just be sure to allow time to chill the dough before you bake the cookies.
Do I Have to Chill the Cookie Dough?
Yes! Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
Other Mix-Ins to Try
I love making these pumpkin cookies with white chocolate chips, but you can also try one of the following mix-ins instead:
Dark, milk, or semi-sweet chocolate chips Mini chocolate chips Toffee bits Coconut flakes Raisins Chopped dried fruit Chopped nuts (walnuts or pecans)
Tips for Making the Best Pumpkin Cookies
Molasses: I recommend using a mild or medium-flavored molasses for this pumpkin cookie recipe. Don’t use blackstrap molasses, as it’s too potent. Salt: Use a flaky sea salt (like fleur de sel or kosher salt) for sprinkling on top of the cookies. You don’t want to use table salt since it’s more finely ground and can easily make these cookies too salty. Storage: Note that unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months. Consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
More Pumpkin Cookie Recipes:
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