Recipe: White Chocolate Chip Pumpkin Cookies

Recipe for White Chocolate Pumpkin Cookies - P1100209

These (girlfriend-approved) white chocolate chip cookies made with a pumpkin puree dough are an ideal treat for autumn celebrations and festive season snacking.

I don’t think I’ve seen my girlfriend quite so excited about me coming up with a recipe as she was when the first round of cookies were baking and filling our house with such a yummy aroma. They will be baked again!

With pumpkin puree and an egg in the mix they stay super moist.

When I make my next batch I might add some pecans or mix in some maple syrup (it’s a sugar-free/honey-rich recipe)

Also I should point out that I used Guittard Choc-Au-Lait vanilla milk baking chips – which are super delicious on their own and very vanilla-y. If using another white chocolate chip it might be a good idea to add vanilla or vanilla extract to the recipe.


Ingredients (for up to 3 dozen cookies)

  • 450g (1 can) of Libby’s Pumpkin Pie Puree;
  • 250g unsalted butter (melted for chewier results);
  • 200g flour;
  • 1/2 teaspoon bicarbonate of soda;
  • 1 egg;
  • 1 tablespoon of table salt;
  • 100ml of honey;
  • 180g Guittard Choc-Au-Lait vanilla milk baking chips;
  • Ground nutmeg to taste (maybe a pinch to a teaspoon);
  • Ground cinnamon to taste (maybe a pinch to a teaspoon);


  • Preheat oven to 200 C;
  • Melt butter in a pot or at least make sure it’s softened to room temperature;
  • Mix all the ingredients except the chips in medium sized bowl;
  • Fold in the chips;
  • Drop the dough with a tablespoon onto a greased cookie sheet or baking tray;
  • Bake for roughly 40 minutes checking every 10 minutes or so;
  • Let cool before serving.


These might be nice served with a scoop of vanilla ice cream or dipped into a hot chai or coffee.

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About tikichris

Chris Osburn is the founder, administrator and editor of tikichris. In addition to blogging, he works as a freelance journalist, photographer, consultant and curator.
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