Pumpkin White Chocolate Cookies are a delicious fall cookie recipe. They’re perfect for fall baking!
This is a great cookie recipe that has two thumbs up from both my husband and son. It’s one of the first cookie recipes that I like to bake in the fall. After all, we have to celebrate pumpkin-everything as soon as summer ends, right?
If you’re looking for a fall cookie recipe that is nice to serve at a party or is a good one to tuck into your kid’s lunchboxes, these Pumpkin White Chocolate Cookies could be the cookie for you. The recipe calls for nuts, but you can always leave those out if there are nut allergies or if you do not prefer them.
There are a couple of interesting things about this Pumpkin White Chocolate Cookies recipe. The first is that they don’t really taste much like pumpkin. What?! How can that be?
The pumpkin flavor is disguised a bit by butterscotch. Butterscotch chips are used in the recipe, but you don’t see them because they’re ground up in a food processor with the flour. This gives the cookies a nice butterscotch flavor. The pumpkin in the recipe gives the cookies a good texture. You might be able to taste it a little.
The second interesting piece to this recipe is the white chocolate. You can choose to use either white chocolate chips or a chunk of white chocolate that has been chopped.
We used the chips in this recipe, but I actually prefer the chunks. I think they taste better, and the chunks look prettier too.
This is an old photo of this cookie, but I kept it because I wanted you to see what these Pumpkin White Chocolate Cookies look like if you use white chocolate chunks instead of chips.
If you’re looking for more cookie recipes, you might enjoy trying my Pumpkin Snickerdoodles or these Pumpkin Shortbread Cookies. Classic Pumpkin Bars, Classic Pumpkin Roll and Pumpkin- Oatmeal Candy Bar Cookies are great cookie recipes too!
Pumpkin White Chocolate Cookies
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 cup butterscotch chips
- 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
- 2/3 cup granulated white sugar
- 2/3 cup packed light brown sugar
- 1 large egg
- 2/3 cup canned unsweetened pumpkin puree
- 1 1/4 cups old fashioned rolled oats
- 1 cup chopped white chocolate (or use chips)
- 1 cup chopped walnuts or pecans
- Preheat oven to 350°F. Line two baking sheets with parchment.
- Put the flour and baking soda in the bowl of a food processor fitted with a metal blade. Pulse to distribute the baking soda evenly. Add the butterscotch chips and process until the chips are ground, with some slightly larger bits remaining. Turn the flour and butterscotch chips out into a large bowl.
- In a separate large bowl, use an electric mixer to combine the butter, granulated sugar and brown sugar for 2 to 3 minutes, scraping down the bowl from time to time, until fluffy. Add the egg and pumpkin puree and stir to combine.
- Pour the wet mixture into the flour mixture and stir to combine. Add the oats, white chocolate and nuts and stir until the ingredients are combined and no flour is visible. Cover the bowl and refrigerate for at least 10 minutes or overnight.
- Use a 3 tablespoon cookie scoop to drop the cookie dough onto the prepared sheets, leaving 2 inches between cookies.
- Bake cookies on center rack for 13 to 15 minutes, rotating the cookie sheets halfway through for even baking, until they're light golden brown and no longer doughy looking. Cool cookies on cookie sheets for 10 to 15 minutes before transferring them to a wire rack or clean surface to cool completely.