Pumpkin White Chocolate Chunk Cookies

With some leftover pumpkin puree still in the fridge from my Thanksgiving Pumpkin Pie (link here to the Martha Stewart recipe I tried this year “East Pumpkin Pie with Press-in Shortbread Crust” – really good!), I was on the hunt for some new pumpkin treats to try. After researching some pumpkin cookie recipes, and making some adjustments, I was really excited about how this cookie came out! Baking with pumpkin results in a more moist cake-like cookie. The cookies are firm, but light and tender. The flavour is lovely, just like a slice of pumpkin pie, but with a surprise of white chocolate inside adding some sweetness. They were a hit in my house, hope you try them in yours! We also discovered that the cookies are really good sandwiched with cream cheese frosting – somewhat of an impromptu whoopie pie – deadly!


  • 2 1/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon allspice
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (or margarine), softened
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 cup 100% pure pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 5 oz. white chocolate coarsely chopped (yields 1 cup of chocolate chunks)
  1. Preheat the oven to 350 degrees and prepare baking sheets with parchment paper or a silpat liner.
  2. In a large bowl whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, allspice, and salt. Set aside until ready to add to the batter.
  3. In a medium bowl combine pumpkin, egg and vanilla and set aside.
  4. In the bowl of an electric mixer fitted with a paddle attachment cream the butter, granulated sugar and brown sugar until well combined and creamy.
  5. Add the pumpkin mixture to the mixer and combine well.
  6. Add in the dry ingredients and mix until incorporated.
  7. Add in the white chocolate chunks and incorporate into the cookie batter.
  8. Scoop dough onto the baking sheet (I use a medium OXO cookie scoop – 1 1/2 tbsp capacity). I also flattened my scoops slightly with a small spatula so the cookies would bake evenly.
  9. Bake cookies for 12-15 minutes. Recipe should yield about 36 cookies.

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