White Chocolate Chip Pumpkin Cookies

I received product samples from sponsor companies to aid in the creation of the #PumpkinWeek recipes. All opinions are mine alone.

White Chocolate Chip Pumpkin Cookies are a fall baking must. Chewy cookies with flavors of brown sugar, pumpkin, cinnamon, and white chocolate. These make the house smell incredible, and are a perfectly portable fall treat!

There is only one day after this one left for #PumpkinWeek. This is one of my favorite times of year, and I love sharing all of these delicious pumpkin goodies with you. Today, certainly does not skimp when it comes to delicious goodies! I am sharing my recipe for White Chocolate Chip Pumpkin Cookies. I am a big fan of white chocolate, and love the combination with pumpkin.

These cookies are super easy, and they combo of the white chocolate ad pumpkin will keep everyone asking you for the recipe. I love to bring these as a treat to work, or they are a easy treat to bring for a fall or Halloween party! Another perk is that the dough and/or the cookies can be frozen if you are prepping and want to enjoy them a later date.

I love to use our sponsor Dixie Crystals because I love their sugar! Dixie Crystals also allowed us to choose a few things for this event, and I have showcased them earlier this week!

What do you need to make White Chocolate Chip Pumpkin Cookies?

• All-purpose flour
• Cinnamon
• Baking powder
• Salt
• Unsalted butter
• Granulated sugar
• Brown sugar
• Egg
• Pumpkin
• Quick Cook Oats
• White Chocolate Chips
• Baking Sheets
• Hand Mixer
• Stand Mixer
• Spatula
• Parchment Paper

Frequently Asked Questions

I do not like white chocolate- Can I use chocolate chips?

Sure! Sub it on a 1:1 ratio.

My cookies are puffy- why did that happen?

Typically if there is too much flour that can happen or too little baking soda. Whipping the batter can also result in puffy cookies.

My cookies are getting too brown on the bottom- what can I do?

Make sure that you are baking on the center rack of your oven. All ovens are slightly different, and sometimes baking on the bottom rack can cause some burning.

How to I freeze the dough?

Scoop the dough on a cookie sheet, lined with parchment, and freeze. Once frozen the dough can bet stored in a sealable bag in the freezer. Black directly on the cookie sheet to bake. Thawing in the bag will be a big mess.

How should I store to cookies?

Store in an airtight container or bag. They can also be stored in the freezer and thawed when read to serve.

Check out more delicious pumpkin recipes!

Looking for more delicious pumpkin treats?

The Best Easy Pumpkin Bread

Pumpkin Chocolate Layer Cake

Instant Pot Pumpkin Cinnamon Applesauce

Pumpkin Banana Muffins

Pumpkin French Toast

Pumpkin Pie Milkshake

Pumpkin Parmesan Risotto with Bacon

White Chocolate Chip Pumpkin Cookies

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Course Dessert

Cuisine American

Servings 24 Cookies

Ingredients

  

1x2x3x

• 1 cup all purpose flour
• 1 tsp ground cinnamon
• ½ teaspoon baking soda
• ¼ tsp salt
• 6 tablespoon unsalted butter, at room temperature
• ⅓ cup granulated white sugar
• ⅓ cup packed light brown sugar
• 1 large egg
• ⅔ cup pumpkin puree
• ½ cup quick cook oats
• ¾ cup white chocolate chips

Instructions

 

• Pre-heat oven to 350°F. Line 2 large baking sheets with parchment paper and set aside.
• In a medium bowl, sift together flour, cinnamon, baking soda, and salt.
• In a mixing bowl, add butter, sugars, pumpkin, and egg. Beat together with a hand mixer till smooth.
• Slowly add the dry ingredients to the wet until just mixed.
• Gently, fold in the oats and the white chocolate.
• Spoon 2 ½ tablespoon sized mounds of cookie dough on the baking sheet. Make you you leave about 2 inches in between the cookies.
• Bake cookies for 12-14 minutes. The cookies should be golden, but centers still soft. Remove from oven and cool.

Tried this recipe? I'd love to see it! Mention @CheeseCurdInParadise or tag #cheesecurdinparadise on Instagram!

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PRIZE#2 SWEETS & TREATS

 

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Thank you to #PumpkinWeek Sponsors: Dixie Crystals, Sweets & Treats, Torani, and Cabot Creamery Co-operative for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #PumpkinWeek recipes. All opinions are my own. The #PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and alternate winner(s) will be chosen. The #PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #PumpkinWeek posts or entry.

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