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Pumpkin white chocolate chip cookies

Jamie Lothridge is hopelessly addicted to baking, sugar, and food TV. By day she teaches middle school, by night she bakes and blogs her creations and beautiful photographs at

A new spin on pumpkin cookies

If you’re a fan of pumpkin, as most of us are, you’ll love these pumpkin cookies with white chocolate chips. They are a moist, delicious, cake-like cookie full of spiced pumpkin flavor.

Pumpkin white chocolate chip cookies

Yields 40 cookies

IngredientsA new spin on pumpkin cookies

  • 1-1/2 cups of sugar
  • 1/2 cup butter
  • 15-ounce can of pumpkin purée
  • 1 egg
  • 1 teaspoon vanilla
  • 2-1/2 cups of flour
  • 1 teaspoon baking soda
  • 1 teaspoon of baking powder
  • 1 tablespoon pumpkin pie spice
  • 2 cups white chocolate chips


  1. Preheat oven to 350 degrees F and line a cookie sheet with a Silpat® mat or parchment paper.
  2. Cream together the butter and sugar until light and fluffy, about 3 minutes; mix in pumpkin purée, egg, and vanilla.
  3. In a separate bowl, combine the flour, baking soda, baking powder, and pumpkin pie spice; whisk until incorporated.
  4. Gradually add the dry ingredients to the wet ingredients and mix until just combined; fold in the white chocolate chips.
  5. Using a medium cookie scoop, drop dough onto prepared cookie sheet; bake for 13 to 15 minutes, or until edges are firm.

Note: No pumpkin pie spice? Simply mix together 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/2 teaspoon each allspice and cloves (all ground).

Storage: Store cookies in an airtight container for up to three days.

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