Chewy Pumpkin White Chocolate Chip Cookies (with Crushed Gingersnaps)

Pumpkin and white chocolate are a combo that is beyond amazing. There’s a sweet earthiness of pumpkin, creamy pops of white chocolate, and a ribbon of seasonal spice running throughout.

My recipe for pumpkin white chocolate chip cookies is amazing because it is loaded with texture! Not only does it have the amazing creaminess of the white chocolate but I fold in chopped gingersnaps to add the most amazing crunch!

I love adding mix-ins to up your cookie game and adding crushed gingersnaps takes this recipe to the next level both on the texture front but also the added flavor!

If you’re on the pumpkin train like me, these Deliciously Dunk-able Crunchy Pumpkin Biscotti, Deliciously Fluffy Gluten Free Pumpkin Bread and 25-Minute Moist Mini Pumpkin Muffins are some of my faves!

Why You’ll Love these Pumpkin White Chocolate Chip Cookies

Flavors! The combination of pumpkin, warm spices, sweet white chocolate, and spicy gingersnap cookies creates a balanced flavor profile. The flavors are the perfect balance of sweet and seasonal spice.

Texture Galore! The white chocolate chips provide creamy and smooth pockets in each bite, while the crushed gingersnap cookies add a crunchy texture. The contrast of creamy and crunchy adds depth to the cookies and gives them a fun, surprising element.

Way too easy! Don’t get me wrong, cookies that take hours and days may very much be worth it. These cookies? They really only take 10 – 15 minutes active time. The rest is just sitting around waiting for the cookies to chill and bake. Perfect way to catch up on your favorite shows!

Ingredients for Pumpkin White Chocolate Chip Cookies

Unsalted Butter.

Provides richness and flavor to the cookies and helps make the cookies soft and tender.

Coconut Sugar.

A natural sweetener that adds a hint of caramel flavor. Coconut sugar is often considered a healthier alternative to refined white sugar but if you don’t have coconut sugar or don’t want to use it, subbing brown sugar 1:1 works fine!

Pumpkin Puree.

Adds moisture, natural sweetness, and a rich pumpkin flavor to the cookies. It also contributes to the soft, tender texture of the cookies.

Egg + Egg Yolk.

Acts as a binder, helping to hold the cookie dough together. Eggs provide structure and stability to the cookies.

Vanilla Extract.

Enhances the overall warm and cozy flavor of the cookies.

Blanched Almond Flour.

Almond flour gives the cookies a slightly nutty flavor and a tender crumb. It also makes the cookies great for those looking for a gluten-free option.

Pumpkin Spice.

It adds the classic fall flavor to the cookies, complementing the pumpkin puree and really hitting home the pumpkin cookie flavor.

Baking Soda.

This will help the cookies rise and become fluffy. It reacts with the acidic components (like pumpkin puree) in the recipe to create carbon dioxide gas, which makes the cookies light and airy.

Salt.

Enhances the overall flavor of the cookies by balancing the sweetness. You always need a little salt to help highlight and intensify the other flavors in the recipe.

Crushed Gingersnap Cookies.

These add texture and an extra layer of spice and sweetness to the cookies. The crushed cookies create pockets of flavor and crunch throughout the dough. I found some great gluten free gingersnap cookies online, but use whatever brand is your favorite!

White Chocolate Chips.

These provide sweetness and a creamy texture, balancing the pumpkin’s earthy flavor. The white chocolate also complements the spices and adds a creamy contrast to the soft cookie base.

How to Make Pumpkin White Chocolate Chip Cookies

Make the Batter

In a large bowl whisk together the melted butter, coconut sugar, pumpkin, egg + yolk, and vanilla.

Once combined, add the almond flour, pumpkin spice, baking soda, and salt.

Mix again until combined.

Add the crushed cookies and most of the white chocolate chips, saving some to press into the tops. Use a rubber spatula to fold in the goodies until combined. 

Chill the dough!

Chill the dough for about 30 minutes. Allowing the dough to rest and chill allowing time for the fats (like butter) in the dough to solidify. As the fats solidify, they take longer to melt in the oven making sure the cookies don’t spread out too much.

Scoop Some Dough Balls

Line a baking sheet with parchment paper. Use a cookie scooper to scoop cookie dough balls onto the baking sheet. The cookies don’t spread out too much so you can fit a good 12 cookies per sheet. 

Dampen your hands a bit and flatten the tops of the cookies and tuck in any cookie dough sticking out the sides. This will make sure your cookies come out looking clean and round.

Press a few extra white chocolate chips into the tops of each cookie. 

Bake and Enjoy your Pumpkin White Chocolate Chip Cookies!

Bake for 12 minutes. Then, allow the cookies to cool on the pan for about 15 minutes so the edges crisp up a bit and set. Then, dig in!

Tips for Perfect Pumpkin White Chocolate Chip Cookies

Use a cookie scoop.

Use a small cookie scoop or tablespoon to measure the dough, ensuring uniform cookie size. Using a cookie scoop makes sure that all cookies bake evenly and finish at the same time.

Dampen hands!

If you want to make sure your cookies come out a nice-ish circle with clean edges, dampen your fingers to tuck in any rogue cookie dough sticking out from the main ball.

Cooling your Pumpkin White Chocolate Chip Cookies.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set without breaking apart.

How to Store these Cookies

Airtight Container: Store the cookies in an airtight container. This helps prevent moisture from getting in and keeps the cookies from drying out too quickly.

Layering: If you need to stack the cookies in the container, place a sheet of parchment paper or wax paper between the layers. This prevents the cookies from sticking together.

Room Temperature: These cookies can be stored at room temperature for up to a week. Since they contain pumpkin puree, it’s best not to leave them at room temperature for too long to ensure food safety. If you want to store them for a longer period, consider freezing them.

Freezing: If you want to store the cookies for an extended period, you can freeze them. Place the in airtight container with layers separated by parchment paper. Frozen cookies can be stored for up to 2-3 months. When you’re ready to enjoy them, thaw the cookies at room temperature.

Pumpkin White Chocolate Chip Cookie Variations

Nutty Crunch. Add chopped nuts such as pecans, walnuts, or hazelnuts to the cookie dough for added crunch and a nutty flavor.

Dried Fruit Medley. Mix in dried fruits like cranberries, raisins, or chopped apricots for a chewy and fruity addition.

Caramel Swirl. Swirl caramel sauce into the cookie dough before baking or press a caramel square into the center of each cookie dough ball. This creates pockets of gooey caramel throughout the cookies, adding a delightful sweetness.