How to Make Bakery-Style White Chocolate Pumpkin Cookies at Home
By Rebecca St.Clair
These bakery-style white chocolate pumpkin cookies are deceptively simple to make. With just a few pantry staples, pumpkin purée, and a dash of pumpkin spice you’ll have warm, golden cookies that taste like they came straight from your favourite café.
Soft pumpkin and creamy white chocolate mix together to make cookies you’ll want to bake on repeat. Enjoy them fresh out of the oven or pack them up for a sweet lunchbox surprise.
Skip the coffee shop and bake these irresistible white chocolate pumpkin cookies at home. They’re fluffy, rich with pumpkin spice, and an abundance of sweet white chocolate chips for a decadent autumn snack.
Why You’ll Love This Recipe
Soft and moist – The generous amount of soft pumpkin purée in these cookies makes them extremely soft and moist.
Quick and easy – This batter mixes up in one bowl, no mixer needed!
Seasonal – Full of warm fall flavours like pumpkin and spice.
Rich – Each cookie is loaded with white chocolate for a bakery-style treat.
How to store white chocolate pumpkin cookies
Room temperature
- Allow the cookies to cool to room temperature.
- Pack in an airtight container. Place a piece of parchment paper between the layers to prevent sticking.
- Store at room temperature for up to 4 days.
Freezer
- Allow the cookies to cool to room temperature.
- Flash freeze the cookies in a single layer on a baking sheet.
- Once solid, transfer to a freezer bag or airtight container.
- Freeze for up to 3 months.
To freeze cookie dough,
- Roll into balls.
- Flash freeze on a lined tray, until solid.
- Store in a freezer bag or airtight container.
- Bake from frozen, adding 1–2 extra minutes.
Can I use Fresh or canned pumpkin for this recipe?
You can use fresh or canned pumpkin to make this recipe.
If you are using canned pumpkin, make sure you use 100% pumpkin and not pumpkin pie filling.
To prepare fresh pumpkin to use in fall recipes,
Cooking your own pumpkin is similar to cooking any winter squash.
- Preheat your oven to 350 °F (180 °C).
- Wash off your pie pumpkin, cut in half and scoop out the seed area.
- Place your pumpkin, skin side up, in a pan. Add water to just cover the bottom. (About a cup, depending on the size of your pan.)
- Bake for about 1 hour 30 mins, or until the flesh is tender when pierced with a fork.
- Remove from oven and let cool slightly, until you can easily handle it.
- Remove the flesh and process in a food processor, (or you can mash it by hand).
- Dump the pumpkin purée into a fine mesh strainer to remove some of the water.
- Separate into portions, label, and store in the freezer (for longer storage) until needed.
- When ready to use, remove from freezer and let it defrost overnight.
Ingredients
Pumpkin – Use 100% pumpkin purée.
Brown sugar – For a sweet caramel flavour.
Oil – Use a light tasting oil.
Vanilla – Flavour.
Flour – I used all-purpose flour for this recipe.
Baking powder – For lift and rise.
Baking soda – For lift and rise.
Salt – To balance the sweetness.
Spices – I used cinnamon, nutmeg, ginger, and clove.
White chocolate – I used white chocolate cream cheese chips for this recipe.
How to make white chocolate pumpkin cookies
- Preheat the oven to 350 °F (180 °C).
- In a large bowl, beat until smooth 1 cup pumpkin purée, 3/4 cup brown sugar, 1 teaspoon vanilla extract, and 1/2 cup oil.
- Sprinkle in 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon of salt, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, 1/4 teaspoon ground clove.
- Mix this into the wet ingredients.
5. Fold in 1 package of white chocolate chips.
6. Spoon 2-3 Tablespoons worth of dough, spread out, onto lined cookie sheets.
7. Bake in the preheated oven for 15-18 minutes or until golden.
8. Remove from the oven and allow to cool 5 minutes on tray before removing to a wire rack to cool completely.
White Chocolate Pumpkin Cookies
These cookies are soft, rich with pumpkin spice, and an abundance of sweet white chocolate chips for a decadent autumn treat.
Ingredients
- 1 cup pumpkin purée 250 ml
- 3/4 cup brown sugar 150 g
- 1 teaspoon vanilla extract 5 ml
- 1/2 cup oil 125 ml
- 2 cups all-purpose flour 300 g
- 1 teaspoon baking powder 5 g
- 1/2 teaspoon baking soda 2 g
- 1/2 teaspoon salt 2 g
- 1/2 teaspoon cinnamon 1 g
- 1/2 teaspoon nutmeg 1 g
- 1/4 teaspoon ginger 0.5 g
- 1/4 teaspoon ground clove 0.5 g
- 1 cup white chocolate chips 200 g
Instructions
- Preheat the oven to 350 °F (180 °C).
- In a large bowl, beat until smooth 1 cup pumpkin purée, 3/4 cup brown sugar, 1 teaspoon vanilla extract, and 1/2 cup oil.
- Sprinkle in 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon of salt, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, 1/4 teaspoon ground clove.
- Mix this into the wet ingredients.
- Fold in 1 package of white chocolate chips.
- Spoon 2-3 Tablespoons worth of dough, spread out, onto lined cookie sheets.
- Bake in the preheated oven for 15-18 minutes or until golden.
- Remove from the oven and allow to cool 5 minutes on tray before removing to a wire rack to cool completely.
Notes
I used cream cheese white chocolate chips for this recipe.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 162Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 2mgSodium 71mgCarbohydrates 22gFiber 1gSugar 11gProtein 2g
Nutrition information isn't always accurate.
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