I made White Chocolate Chip Pumpkin Cookies that skip chilling the dough and feature a surprising technique you won’t expect in a simple fall cookie.

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I keep making these Pumpkin Spice Cookies because they trick you every single time. I wasn’t sure pumpkin belonged in a cookie, but canned pumpkin puree gives them this unexpected dense softness and those pockets of white chocolate chips melt into surprise bites.

I half-joke and call them White Chocolate Chip Pumpkin Cookies when friends ask, and they always want the recipe after one taste. There’s something slightly mysterious about the way they balance sweet and warm, like they promise more than they deliver, which makes you want to try another just to prove yourself wrong.

Why I Like this Recipe

– I love how soft and slightly gooey they are in the middle, it just melts in my mouth, can’t stop at one
– I like the warm, cozy vibe they give off, makes any lazy night feel special
– I like that they look store-bought even when I rush, so I get compliments every time
– I like that they’re easy to snack on later, still taste great if I stash some for tomorrow

Ingredients

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All-purpose flour: gives structure and carbs, little protein, makes cookies tender when measured right.
Pumpkin puree: adds fibre, vitamins, moisture and a subtle earthy sweetness, not sugary.
Unsalted butter: gives richness, fat for chew and flavor, helps browning and softness.
Sugars: granulated and brown add sweetness, moisture, slight caramel notes, affect spread.
Egg plus yolk: give protein, structure, lift and extra chew, makes dough bind better.
White chocolate chips: sweet, creamy bursts with sugar and fat, balance spicy flavors.
Pumpkin pie spice: warm spices, almost no calories, boosts aroma, makes cookies taste fall.

Ingredient Quantities

2 1/4 cups (280 g) all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon fine salt

1 1/2 teaspoons pumpkin pie spice

1/2 teaspoon ground cinnamon

1/2 cup (113 g) unsalted butter, melted

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg plus 1 large egg yolk

1 cup (240 g) canned pumpkin puree not pumpkin pie filling

1 teaspoon vanilla extract

1 to 1 1/4 cups (180 to 225 g) white chocolate chips, more if you like

How to Make this

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1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat, put racks in middle of oven.

2. Whisk together 2 1/4 cups (280 g) all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine salt, 1 1/2 teaspoons pumpkin pie spice and 1/2 teaspoon ground cinnamon in a bowl.

3. In a large bowl combine 1/2 cup (113 g) melted unsalted butter, 1/2 cup granulated sugar and 1/2 cup packed light brown sugar; mix until mostly smooth and let the butter cool a minute so the eggs don’t scramble.

4. Add 1 large egg plus 1 large egg yolk, 1 cup (240 g) canned pumpkin puree (not pie filling) and 1 teaspoon vanilla extract to the butter mixture and whisk until combined and smooth.

5. Pour the dry ingredients into the wet and stir gently until just combined, don’t overmix or you’ll get tough cookies; the dough will be soft and a bit sticky.

6. Fold in 1 to 1 1/4 cups (180 to 225 g) white chocolate chips, saving a handful to press on top before baking if you want pretty cookie tops.

7. Use a medium cookie scoop or a heaping tablespoon to drop rounded mounds of dough onto prepared sheets spaced about 2 inches apart. I like to press a couple extra chips on top so they look bakery fresh.

8. Bake 10 to 12 minutes until edges are set and centers still look slightly soft, they firm up as they cool so don’t overbake.

9. Let cookies rest on the baking sheet 4 to 5 minutes, then transfer to a wire rack to cool completely.

10. Store cooled cookies in an airtight container at room temp up to 3 days, or freeze for longer; popping them in the microwave 6 to 8 seconds brings back that just-baked feel.

Equipment Needed

1. Oven (preheat to 350°F / 175°C, racks in the middle)
2. Two baking sheets lined with parchment paper or silicone baking mats
3. Large mixing bowl and a medium bowl for the dry ingredients
4. Whisk for the dry mix and a rubber spatula or wooden spoon to fold the dough (dont overmix)
5. Measuring cups and spoons plus a kitchen scale if you have one for accurate flour & chips
6. Microwave-safe bowl or small saucepan for melting butter, and a heatproof measuring cup or bowl to cool it in
7. Medium cookie scoop or a heaping tablespoon to portion the dough
8. Wire cooling rack and an airtight container for storing leftovers

FAQ

Q: Can I use fresh pumpkin instead of canned pumpkin puree?
A: Yes, but you gotta roast and puree it first, then drain off extra water so it's thick. Measure the same amount as the recipe calls for, about 1 cup, otherwise the dough gets too wet.

Q: What temp and how long do I bake these for?
A: Bake at 350 F (175 C) for about 10 to 12 minutes, until edges look set and centers still a little soft. They firm up as they cool so don't overbake.

Q: My cookies spread too much, how do I stop that?
A: Chill the dough 30 to 60 minutes before baking, use melted butter as directed but don't let the butter be piping hot when mixed, and bake on a parchment lined sheet. If dough still too soft add 1 to 2 tablespoons more flour.

Q: Can I swap ingredients like brown sugar, butter or the white chocolate?
A: Sure. Dark brown sugar works fine for deeper flavor, you can use softened butter instead of melted for a cakier cookie but texture will change, and semisweet or milk chocolate chips are fine instead of white. Just know swaps will alter texture and flavor a bit.

Q: How should I store or freeze the dough and baked cookies?
A: Baked cookies keep 2 to 3 days at room temp in an airtight tin, up to a week in the fridge. Dough balls freeze on a tray then bagged for up to 3 months, bake from frozen adding 2 to 3 extra minutes.

Q: The dough feels too sticky or too dry, what can I do?
A: If it's sticky add 1 tablespoon flour at a time until scoopable, if it's dry add a tablespoon of pumpkin or a splash of milk. The dough should be soft but hold its shape.

Pumpkin Spice Cookies Recipe Substitutions and Variations

All-purpose flour — Swap cup for cup with whole wheat pastry flour for a nuttier, slightly denser cookie, or use a store-bought 1:1 gluten-free flour blend (with xanthan gum) cup-for-cup; chill the dough longer cause GF blends can be sticky.
Unsalted butter, melted — Use a neutral oil (canola, vegetable or light olive) 1:1 for a softer, moister cookie, or melted coconut oil 1:1 for a mild coconut note. Oil gives less buttery flavor and a bit more cake-like texture.
1 large egg + 1 large yolk — For egg-free/vegan try flax eggs: for each whole egg mix 1 tbsp ground flaxseed with 3 tbsp water, wait 5 minutes. For this recipe use two flax-eggs and add an extra tablespoon pumpkin if the dough seems dry.
White chocolate chips — Substitute equal weight with semisweet or milk chocolate chips, or chopped baking chocolate 1:1. For less sweetness use dark chocolate (70%), or swap in butterscotch chips or chopped nuts for extra texture.

Pro Tips

– Measure flour by spooning it into the cup and leveling off, not scooping with the measuring cup. Too much flour makes the cookies cakey; if the dough seems dry add a tablespoon or two of pumpkin or a splash of milk until it feels like soft cookie dough.

– Chill the scooped dough 30 to 60 minutes before baking. The pumpkin makes the dough soft and chilled dough spreads less and keeps a chewier center. You can even freeze individual scoops on a tray for quick bake-and-eat cookies later, add 1 to 2 minutes to the bake time if baking from frozen.

– For deeper flavor, brown the butter first then let it cool to warm before mixing with the sugars and eggs. Browning brings nutty caramel notes that cut through the sweetness of the white chocolate. Also a light sprinkle of flaky sea salt on top after baking makes the sweetness pop.

– Don’t overbake. Pull the cookies when the edges are set but centers still look slightly underdone, they firm up as they cool. Let them rest on the sheet for 4 to 5 minutes before moving to a rack. If you like prettier tops press a few extra chips onto each mound right before they go in the oven.