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Chewy Pumpkin White Chocolate Chip Cookies (with Crushed Gingersnaps)

22 min
GF Gluten-Free VG Vegetarian
by: Lindsay Grimes
November 20, 2023 (Updated: January 21, 2025)
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This is a vertical image looking at a cookie with a bite taken out of it from the side. The cookie leans against another cookie with white chocolate chips and more cookies are blurred in the background. All cookies sit on a white piece of parchment paper.
Pumpkin white chocolate chip cookies have crisp edges + melty white chocolate. This recipe adds crushed gingersnap cookies for extra crunch!

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!

This is an overhead vertical image of cookies with white chocolate chips and sprinkled with cinnamon. Two cookies are face up and a third cookie has a bite taken out and leaning against the other cookies. A fourth cookie is in the top right corner of the image. All cookies sit on a white piece of parchment paper.

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. 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.

Pumpkin Recipes to Make

Deliciously Fluffy Gluten Free Pumpkin Bread

1-Min Moist & Fluffy Microwave Pumpkin Mug Cake

10-Min Easy Pumpkin Spice Syrup

20-Minute Soft & Chewy Pumpkin Oatmeal Cookies

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

This is a vertical image looking at a cookie with a bite taken out of it from the side. The cookie leans against another cookie with white chocolate chips and more cookies are blurred in the background. All cookies sit on a white piece of parchment paper. Recipe
GF Gluten-Free VG Vegetarian

Chewy Pumpkin White Chocolate Chip Cookies (with Crushed Gingersnaps)

Pumpkin white chocolate chip cookies have crisp edges + melty white chocolate. This recipe adds crushed gingersnap cookies for extra crunch!

Recipe by:Lindsay Grimes
5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
Prep: 10 minCook: 12 minTotal: 22 min
Print recipe Rate recipe Pin Save recipe
Servings: 20 cookies 1x

Ingredients

  • 8 tablespoons unsalted butter, melted
  • 1/2 cup coconut sugar (or brown sugar)
  • 1/4 cup pumpkin puree
  • 1 egg + 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup blanched almond flour
  • 2 teaspoon pumpkin spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cup crushed gingersnap cookies
  • 1/2 cup white chocolate chips

Instructions

  1. Preheat oven to 350F.
  2. In a large bowl whisk together the melted butter, coconut sugar, pumpkin, egg + yolk, and vanilla.
    This is an overhead vertical image of a white and blue patterned bowl on a light grey surface. In the bowl are butter, eggs, pumpkin puree and coconut sugar.

  3. Once combined, add the almond flour, pumpkin spice, baking soda, and salt. 
    This is an overhead vertical image of a white and blue patterned bowl on a light grey surface. In the bowl is a wet mixture topped with almond flour, spices, and salt. A whisk is in the bowl leaning against the side with the handle pointing to the bottom right corner of the image.

  4. Mix again until combined.
    This is an overhead vertical image of a white and blue patterned bowl on a light grey surface. In the bowl is a wet pumpkin colored batter. A whisk is in the bowl leaning against the side with the handle pointing to the bottom right corner of the image.

  5. Add the crushed cookies and most of the white chocolate chips, saving some to press into the tops.
    This is an overhead vertical image of a white and blue patterned bowl on a light grey surface. In the bowl is a wet pumpkin colored batter. On top of the batter are white chocolate chips and crushed/chopped gingersnap cookies.

  6. Use a rubber spatula to fold in the goodies until combined.
    This is a horizontal image looking at a white and blue patterned bowl from the side. In the bowl is a chunky pumpkin colored batter with white chocolate chips peeking through the batter. The bowl sits on a light grey surface with a white spatula in the batter and leaning against the side of the bowl.

  7. 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.

  8. 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 9 – 12 cookies per sheet.

  9. 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.
    This is an overhead horizontal image of a gold rimmed baking sheet lined with white parchment paper. On the baking sheet is nine cookie dough balls topped with white chocolate chips. The baking sheet sits on a light grey surface.

  10. 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. Transfer to a cooling rack and enjoy!

    This is an overhead horizontal image of a silver cooling rack with pumpkin white chocolate chip cookies on it. The cooling rack sits on a light grey surface.

Nutrition Info:

  • Serving Size: 1 cookie
  • Calories: 158
  • Sugar: 11.8g
  • Sodium: 148mg
  • Fat: 8.7g
  • Saturated Fat: 4.2g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 18.8g
  • Fiber: 0.7g
  • Protein: 2.3g
  • Cholesterol: 13mg
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This is a vertical image looking at a stack of three pumpkin cookies from the side. A fourth pumpkin cookie has a bite taken out and is leaning against the stack of cookies. The cookies sit on a white piece of parchment paper with another cookie blurred in the background. All cookies are studded with white chocolate chips. Text overlay reads "white chocolate chip pumpkin cookies."
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Lindsay

Nice to Meet You!

I’m Lindsay - cookbook author, blogger and chocolate lover! If gluten-free desserts are your jam, you’re in the right place! I live in south Jersey with my family and new puppy Roxie! Some of my favorite things are oat milk lattes, sunny days and warm, gooey chocolate chip cookies.

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GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free NF Nut-Free P Paleo Browse All

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