Pumpkin White Chocolate Chip Cookies

Pumpkin White Chocolate Chip Cookies from Alida's Kitchen

Every time I drop Adam off at Preschool, he asks what I’m going to do while he’s at school.  Last week I told him laundry and other boring things.  He told me I should make something…I should make something with pumpkin.  Little did he know, I had these Pumpkin White Chocolate Chip Cookies on my list of things to do, so easy enough.  I told him I would make some pumpkin cookies, and he just beamed!  That definitely sounds better than laundry 🙂

These Pumpkin White Chocolate Chips cookies are very soft with a little chewy bite from the oats.  I changed up the sugar ratio a bit from the original recipe because I love what brown sugar does to baked goods.  The original recipe calls for 1 egg, but I initially made a half recipe.  How do you cut an egg in half?  I used the full egg in half, and 2 in a full recipe.  The dough is a little gooey, so it helps to refrigerate it a bit before baking.    Otherwise I don’t know exactly how this impacts the recipe, but I do know these cookies are perfection and would not change a thing.

I am sharing these delightful cookies for week 3 of the 12 Weeks of Christmas Treats, hosted by Meal Planning Magic.  While these cookies are perfect for any holiday cookie platter, I do think they would also make an excellent Halloween or Thanksgiving treat, or any time treat for other fellow pumpkin lovers!  

Pumpkin White Chocolate Chip Cookies
Yields: approximately 48 cookies
  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup quick-cooking oats
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 cup canned pumpkin
  • 1½ cups white chocolate chips
  1. In a large bowl, cram butter and sugar until light and fluffy. Beat in egg and vanilla.
  2. In a separate bowl, combine flour, oats, baking soda, pumpkin pie spice and cinnamon.
  3. Stir in flour mixture into butter mixture alternately with pumpkin. Fold in white chocolate chips.
  4. Refrigerate dough for 30 minutes to overnight.
  5. Preheat oven to 350 degrees. Line cookie sheet(s) with parchment paper.
  6. Drop dough by tablespoonfuls onto prepared baking sheets and bake for 12 to 13 minutes, or until lightly browned. Remove to wire racks to cool completely.

Adapted from Taste of Home

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  1. These sound really good. I make pumpkin white chocolate blondies and these sound similar. YUM!

  2. I’m such a huge pumpkin fan. I hate to admit it, but I love these for me, not for my daughter. Adding the white chocolate chips is a brilliant idea. And half brown sugar is perfect. Lucky Adam!

  3. I am always looking for new ways to cook and bake with pumpkin and these look fabulous!

  4. Delicious– and I’m sure it made your son happy!

  5. I love pumpkin cookies and these look suoer tasty 🙂

  6. Who wouldn’t love these??? They look awesome!

  7. These look amazing! Can’t wait to give them a try!

  8. I still have to make my first batch of pumpkin cookies. The white chocolate sounds perfect and I love a cookie with oats. Great recipe!

  9. My husband doesn’t like pumpkin but these cookies look so good maybe I can get him to change is mind. The cookies look yummy.

  10. I love the little specks of white chocolate peeking through these cookies. They sound like a yummy treat.

  11. What great looking treats, pumpkin and white chocolate cookies sounds really sweet and tasty.

  12. Yummm… looks like the perfect cookie! Thanks for linking up to the All things pumpkin!