These healthy pumpkin white chocolate chip cookies are little pillows of pumpkin heaven! Each bite is fluffy and soft and filled with pumpkin! They’re easy to make with ingredients I bet are already in your pantry!
Maybe you’re skeptical about white chocolate and pumpkin going together, but I can assure you that the white chocolate complements the flavor of pumpkin perfectly!
I have been putting white chocolate chips into my pumpkin pancakes for as long as I can remember, and this recipe is truly the cookie form of that combination!
If you follow me on Instagram then you know there’s hardly a pumpkin recipe or flavor combination that I haven’t tried. This pumpkin season specifically, I’ve been on the quest to make different variations of pumpkin cookies and this recipe is definitely one of my favorite ones so far!
Applesauce gives this cookies an extra fluffy appearance and texture and goes perfectly with the taste of pumpkin. I like using applesauce in pumpkin bread recipes too in place of some of the oil, like you can do in this recipe for better than Starbucks pumpkin bread (I’ve made it by subbing out half the oil for applesauce and it’s come out amazing!)
Ingredients for Pumpkin White Chocolate Chip Cookies
- pumpkin puree
- whole wheat pastry flour (regular whole wheat flour will work!)
- oat flour (you can make your own oat flour from old-fashioned oats as well)
- brown sugar
- unsweetened applesauce (or better yet, pumpkin spice applesauce!)
- butter or coconut oil
- pumpkin pie spice
- baking soda
- baking powder
- vanilla extract
- ground cinnamon
- white chocolate chips or mini white chocolate chips
- cookie sheet
- parchment paper or a silicone baking mat
- cookie scoop ( so important for uniform cookies that are all the same shape!)
How to Make Pumpkin White Chocolate Chip Cookies
To make pumpkin white chocolate chip cookies you need to first get out your ingredient and melt the butter or coconut oil. I can’t tell you how many times I have forgotten an ingredient that ended up ruining my recipe, so now I always get everything out first!
Mix together the pumpkin puree, butter or coconut oil, applesauce and vanilla extract in a bowl and then mix your flours and the other dry ingredients including the pumpkin spice, cinnamon, baking soda, baking powder, and salt.
Add the wet ingredients to the dry ingredients, mix together with a wooden spoon and fold in the white chocolate chips. Then, refrigerate the dough for 30 minutes. This helps to solidly the fat in the cookies (aka the butter or the coconut oil) and helps them not to spread a lot and helps them to have a more pronounced flavor! Maybe that’s why they’re so good?!
In this cookie recipe I used mini white chocolate chips that I found at Whole Foods, but you can definitely use the regular sized ones too. If white chocolate chips are not your thing, use semi-sweet or dark chocolate.
Fluffy Pumpkin White Chocolate Chip Cookies
Ingredients
- 1/4 cup unsalted butter or coconut oil
- 1/4 cup unsweetened applesauce or pumpkin spice applesauce
- 3/4 cup brown or coconut sugar
- 1 tsp. vanilla extract
- 1/2 cup pumpkin puree
- 3/4 cup oat flour**
- 3/4 cup whole wheat pastry flour
- 2 tsp. pumpkin pie spice
- 1 1/2 tsp cinnamon
- 1/4 tsp. salt
- 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/3 cup mini white chocolate chips
Instructions
- In a medium bowl, combine melted butter and brown sugar until smooth. Stir in the vanilla extract and pumpkin, and applesauce and set aside.
- In a large bowl, combine the flours, salt, baking powder, baking soda, pumpkin pie spice, and cinnamon. Pour the wet ingredients into the dry ingredients and mix together with a spoon. Fold in mini white chocolate chips.
- Cover the dough and refrigerate for 30 minutes.
- Remove the dough from the refrigerator and preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicon baking mat.
- Use a cookie scoop to portion out the dough and place on a baking sheet. You don’t have to give them a ton of room because they won’t spread that much.
- Bake for approximately 11 minutes, let cool and repeat with remaining cookie dough.
- Store in an airtight container on the counter for up to a week.
Notes
Fall in Love With These Pumpkin Recipes Too
- Pillowy Pumpkin Cookie w/ Dairy Free Pumpkin Cream Cheese Frosting
- Pumpkin Spice Snickerdoodles
- Pumpkin Dark Chocolate Chip Cookies
- Pumpkin Chickpea Blondies
Pin this recipe for later
