White Chocolate Salted Pumpkin Cookies
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Pumpkin White Chocolate Chip Cookies — Soft, chewy, loads of white chocolate, and so much pumpkin flavor!! A pinch of salt balances the sweet white chocolate for a salty-and-sweet treat!!
Ultra Soft Pumpkin Cookies
Salty-and-sweet desserts are some of my favorite. The best of both worlds in one. And I’ve always loved white chocolate cookies and pumpkin cookies.
The cookies are soft, chewy, tender, and moist with rich pumpkin flavor. Pumpkin puree, pumpkin pie spice, and molasses lend the cookies to tasting like fall.
They’re studded with sweet white chocolate chips and the overall sweetness is balanced with a sprinkling of flaked salt. There are so many flavors in every bite and I couldn’t get enough of the cookies.
Salty, sweet, white chocolate, pumpkin. All so good and it all works perfectly together.
What’s in Pumpkin White Chocolate Chip Cookies?
To make these easy pumpkin cookies, you’ll need:
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Pumpkin puree
- Vanilla extract
- All-purpose flour
- Pumpkin pie spice
- Baking soda
- White chocolate chips
- Flaked salt
How to Make Pumpkin White Chocolate Chip Cookies
Cream together the butter and sugars, then add in the wet ingredients. Scrape down the sides of the bowl before adding in the dry ingredients. Fold in the chocolate chips last.
Portion the cookie dough into balls, then chill for at least 3 hours. Just before baking, smoosh down the dough balls and sprinkle with salt.
Bake until the edges have set and tops are just set, even if slightly undercooked and glossy in the center.
Do I Have to Chill Cookie Dough?
Tips for Making the Best Pumpkin Cookies
I recommend using a mild or medium-flavored molasses for this pumpkin cookie recipe. Don’t use blackstrap molasses, as it’s too potent.
Use a flaky sea salt (like fleur de sel or kosher salt) for sprinkling on top of the cookies. You don’t want to use table salt since it’s more finely ground and can easily make these cookies too salty.
Note that unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months. Consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 cup pumpkin puree (use the remainder in these recipes
- 2 tablespoons mild or medium-flavored molasses (not blackstrap, too intense)
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice (a mixture of cinnamon, allspice, cloves, and nutmeg if you don’t have pumpkin pie spice)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt, or to taste
- 10 ounces white chocolate chips
- flaked salt (fleur de sel, kosher salt, etc.), for sprinkling and to taste
- To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric mixer), add the butter, sugars, and beat on medium-high speed until creamed and well combined, about 4 minutes.
- Stop, scrape down the sides of the bowl, and add the egg, pumpkin, molasses, vanilla, and beat on medium-high speed until well combined, about 2 minutes. The batter will look a little ‘grainy’ and almost as if it’s separated, this is okay.
- Stop, scrape down the sides of the bowl, and add the flour, pumpkin pie spice, baking soda, salt, and beat on low speed until just combined, about 1 minute.
- Stop, scrape down the sides of the bowl, and add the white chocolate chips, and beat on low speed until just combined, about 30 seconds.
- Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 16 equal-sized mounds of dough. The dough is very soft and I find it easiest to use a cookie scoop.
- After chilling, flatten each mound quite a bit, about half the original height if you used a cookie scoop. You don’t want these to be domed or they’ll puff up too much while baking.
- Evenly sprinkle each mound of dough with flaked salt, to taste.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
- Bake for about 14 minutes or until edges have set and tops are just set, even if slightly undercooked and glossy in the center; don’t overbake. Cookies firm up as they cool.
- Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Storage: Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Adapted from Soft and Chewy Pumpkin Chocolate Chip Cookies.
Amount Per Serving: Calories: 238Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 133mgCarbohydrates: 30gFiber: 1gSugar: 17gProtein: 3g
More Fall Cookie Recipes:
Cooking With Pumpkin: Recipes That Go Beyond the Pie is my second cookbook and was released October, 2014.. There’s over 50 pumpkin recipes including sweets, savory, drinks, and a photo for nearly every recipe. I’d be super grateful if you headed over to Amazon.
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Soft & Chewy Molasses Gingerdoodles— These soft molasses cookies taste like a cross between chewy gingerbread cookies and crinkly snickerdoodles. An unbeatable holiday cookie recipe!
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