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Pumpkin White Chocolate Chip Cookies

Pumpkin white chocolate chip cookies with a soft, golden edge and creamy white chocolate puddles. The dough is mixed with pumpkin puree blotted dry for better texture, then baked at 375°F and finished with flaky sea salt.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cornstarch
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
Wet ingredients
  • 0.75 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 0.25 cup granulated sugar
  • 0.33 cup pumpkin puree blotted dry
  • 1 egg
  • 1 egg yolk
  • 2 tsp vanilla
Mix-ins and topping
  • 1.5 cup white chocolate chips
  • 1 flaky sea salt for topping

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 375°F and line baking sheets with parchment or silicone liners (visual cue: sheets ready and wrinkle-free).
  2. Blot the pumpkin puree dry, then whisk together all-purpose flour, baking soda, cornstarch, pumpkin pie spice, cinnamon, and salt (visual cue: evenly speckled dry spice mix).
Make the dough
  1. Beat the softened unsalted butter with both brown sugar and granulated sugar until smooth and creamy (visual cue: lighter color and a glossy texture).
  2. Add the blotted pumpkin puree, then beat in the egg, egg yolk, and vanilla until the mixture looks thick and uniform (visual cue: no dry streaks).
  3. Fold the flour mixture into the wet ingredients until just combined (visual cue: no visible flour pockets).
  4. Fold in the white chocolate chips (visual cue: chips evenly distributed through the dough).
Bake and finish
  1. Scoop 2-tablespoon rounds onto the lined baking sheets, spacing them apart (visual cue: consistent mounds).
  2. Bake for 10–12 minutes at 375°F until the edges are golden while the centers still look slightly soft (visual cue: set rims with a softer middle).
  3. Sprinkle with flaky sea salt immediately after baking (visual cue: salt adheres while cookies are hot).

Notes

Pro tip: blotting the pumpkin puree dry prevents excess moisture so the cookies bake up thick instead of spreading. Store airtight at room temperature for up to 4 days, or refrigerate up to 7 days; freeze baked cookies up to 2 months. For a dairy-free swap, use a 1:1 plant-based butter stick (unsalted) for similar texture.