These pumpkin white chocolate chip cookies combine brown butter, pumpkin and warm spices for a chewy, soft cookie that isn’t cakey. The brown butter adds a toasty, nutty depth while pumpkin keeps the texture tender and moist.
Pumpkin white chocolate chip cookies are an ideal autumn bake: spiced, slightly sweet, and comforting. They’re approachable to make and don’t require complicated steps, yet deliver bakery-level flavor thanks to browned butter and a balanced spice mix.
Why you will love these cookies
Tastes of fall — Browned butter, pumpkin and warm spices create classic autumn flavor.
One bowl — The recipe is simple and mostly made in a single bowl; no stand mixer is strictly required.
No chill time — The dough can be portioned and baked right away so these cookies come together quickly.
Ingredient notes
- Butter — Brown the butter for a richer, more aromatic flavor. Let it cool to room temperature before combining with other ingredients.
- Egg yolk — Only the yolk is needed; the pumpkin provides moisture so a full egg isn’t necessary.
- Pumpkin — Use pure canned pumpkin (not pie filling) to avoid added sugars and spices.
- Flour — Weigh flour if possible for accuracy. If using cups, spoon lightly and level for best results.
- White chocolate — Quality chips or a chopped bar both work; choose a brand you enjoy for the best flavor.
Step by step instructions
Step one: Brown the butter. Melt one cup of butter in a medium saucepan over medium heat and continue cooking beyond the foaming stage. Stir frequently and watch closely: the butter will turn a golden brown and smell nutty. Remove from heat and transfer to a bowl or cup to cool to room temperature.
Step two: In a mixing bowl combine the cooled brown butter with brown and granulated sugars. Beat until light and fluffy, about 2 to 3 minutes.
Step three: Add the egg yolk and vanilla and mix on low until smooth, about 30 seconds. Stir in the pumpkin until evenly incorporated.
Step four: Add the flour, baking soda, salt, cinnamon and pumpkin pie spice and mix until just combined. Fold in the white chocolate chips.
Step five: Scoop the dough into large balls (a 1/4-cup scoop works well). Place 6–8 dough balls on a baking sheet lined with parchment and bake at 350°F (175°C) for 11–13 minutes, until a light golden rim forms around the edges. If cookies don’t spread enough, gently bang the hot pan on the counter a few times to encourage flattening.
Expert baking tips
Measurements are listed in both cups and grams; grams are more precise, especially for flour. If you don’t have a scale, spoon flour into the cup and level it to avoid packing. If your canned pumpkin is watery, drain or blot it with a paper towel to prevent excess moisture. Watch the butter carefully while browning — it can go from perfect to burnt quickly.
FAQ
Yes. Fresh pumpkin is fine if it’s cooked and drained to a similar consistency as canned pumpkin; overly runny pumpkin will change the cookie texture.
Absolutely. Milk or dark chocolate chips, or even chopped chocolate, work well. The cookies are also tasty without any chocolate if you prefer.
Look for a light golden-brown rim around the edges. The centers will still be soft but the edges should be set.
Storing and freezing
Store baked cookies in an airtight container at room temperature for 3–4 days. For longer storage, freeze cookies in an airtight container for 2–3 months. You can also freeze unbaked dough balls and bake them straight from frozen, adding a minute or two to the bake time as needed.
Other fall recipes to try
The Easiest Pumpkin Bread
Pumpkin Texas Sheet Cake
Easy Homemade Caramel Corn
If you make these cookies, please leave a star review and share how they turned out.
Pumpkin White Chocolate Chip Cookies
Brooke Homec
Pin Recipe
Ingredients
- 1 cup (227 g) brown butter cooled to room temp
- ½ cup (110 g) brown sugar
- 1 cup (200 g) granulated sugar
- 1 large egg yolk
- 1 tablespoon vanilla
- ¾ cup (183.75 g) canned pumpkin not pumpkin pie filling
- 3 cups (420 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 2 teaspoon pumpkin pie spice
- 1 cup (180 g) white chocolate chips
Instructions
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Brown the butter in a medium saucepan over medium heat until it turns golden brown and smells nutty. Transfer to a bowl and cool to room temperature.
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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Beat the cooled brown butter with both sugars until light and fluffy, 2–3 minutes.
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Mix in the egg yolk and vanilla until smooth, then stir in the pumpkin.
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Add the dry ingredients and mix until just combined. Fold in the white chocolate chips.
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Scoop the dough into 1/4-cup portions, bake 11–13 minutes until edges are lightly golden. Allow to cool slightly on the pan, then transfer to a wire rack.