Easy White Chocolate Pumpkin Cookies. This dessert recipe makes a large batch of soft, chewy cookies that make a great nut free snack.

I’m a firm believer of pumpkin all year round. Why limit the pumpkin goodness to just the fall? Most of the time, we are using canned pumpkin to make the recipes we make in the fall anyways. So what is stopping us?

These White Chocolate Pumpkin Cookies are going to be made over and over this year because it is so good, and I need a good large batch cookie recipe for when I need some extra energy in the middle of the work day. They have been helping immensely to get me through these long days lately.

What you need to make White Chocolate Pumpkin Cookies

Mainly pantry essentials and a can of pumpkin puree! All you need is:

white & brown sugar
butter
pumpkin puree
vanilla extract
egg
flour
baking soda
salt
ground cinnamon
white chocolate chips

That’s it!

Variations

Add dried cranberries to the mix. Dried cranberries, pumpkin and white chocolate is one of my favourite combos, and it tastes fantastic with these White Chocolate Pumpkin Cookies. Just mix in one (or two) handfuls of dried cranberries to the mix, and it will give you instant cozy fall vibes.
Use mashed sweet potato. Instead of pumpkin puree, you can replace it with cooked sweet potato that has been mashed. It gives it a slightly sweeter flavour, but when it comes to cookies, we don’t mind a little bit more sweetness.
Gluten free option. The all-purpose flour can be easily replaced with a Gluten Free 1-1 Baking flour. I really love the Bob’s Red Mill gluten free flour, but any one that you can get your hands on should be fine.

Make Ahead & Freezing Instructions

Make ahead: To make this recipe ahead, simply make the dough but instead of baking it, wrap it tightly with cling film and place in the fridge for up to 48 hours. When you are ready to make the cookies, allow them to warm up at room temperature.

Freezing the dough:

The dough freezes well. You can either place all the dough in an airtight container and freeze, or create dough balls to freeze.

To create the dough balls: simply place the dough balls on a wax paper lined cookie sheet then do an initial freeze for around 1 hour. Once they are hard, place the balls in a freezer bad and freeze for up to 3 months. When you want to use bake the cookies, transfer the cookie dough balls onto a cookie sheet and place in the fridge to thaw. Then transfer the cookie sheet to your countertop to allow the cookie dough to reach room temperature. This is to ensure that the cookie dough balls don’t stick together as they are thawing.
Freezing the batter altogether: place the dough in an airtight container and freeze for up to 3 months. Once you are ready to use the dough, transfer the container to your fridge and allow to thaw. Then transfer to your counter to allow the batter to reach room temperature. Once it is room temperature, continue making these White Chocolate Pumpkin Cookies as directed.

Freezing the cooked cookies: You can also freeze any cooled, cooked cookies. Once these cookies are cooled, place in a freezer bag and freeze for up to 3 months. When you want to serve these cookies, allow them to thaw in the fridge, then transfer your counter to bring these cookies to room temperature before serving.

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If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!