Soft, spiced, and packed with creamy white chocolate chips, these pumpkin white chocolate chip cookies come together with just five ingredients. Thanks to spice cake mix, they're quick, easy, and perfect for fall baking.
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Why You'll Love This Recipe
If my Strawberry Cake Mix Cookies had a fall-themed cousin, it would be these Pumpkin White Chocolate Chip Cookies! They're just as easy to make as my other cake mix cookies (like these Funfetti Cookies), but have that unmistakable fall spice that we all know and love.
Pumpkin puree keeps the cookies soft, while white chocolate chips add little pockets of creamy sweetness. The dough comes together in one bowl and only takes a few minutes to mix!
Total Time: under an hour
Ingredients: 5
Baking Level: Easy
I hope you love this easy fall cookie!
Ingredient Notes
(See recipe card at the bottom of this post for exact ingredient measurements.)
- Spice cake mix: This shortcut ingredient gives the cookies their sweetness, structure, and fall flavor all in one. Cake mix boxes can vary a little in size, but I've found that a difference of about an ounce still works well in this recipe.
- Pumpkin puree: Make sure you're using plain pumpkin puree, not pumpkin pie filling. The pie filling already has sugar and spices added, which can throw off the flavor and texture.
- Egg: This helps hold everything together and gives the cookies a little structure.
- Vegetable oil: Use a neutral-flavored oil so it doesn't compete with the pumpkin spice flavor. It mixes right in - no softening needed - and helps keep the cookies soft.
- White chocolate chips: These add creamy little bites of sweetness that go so well with the pumpkin spice flavor. I like to press a few extra on top before baking so the cookies look extra pretty.
Additions & Substitutions
I'd recommend keeping the cake mix, pumpkin, egg, and oil amounts the same as what I've used. But for an easy variation, replace some or all of the white chocolate chips with:
- Semisweet chocolate chips
- Milk chocolate chips
- Cinnamon-flavored baking chips
- Chopped pecans or walnuts
- A combination of white and semisweet chocolate
Keep the overall amount of add-ins close to the original ⅔ cup so the dough does not become overcrowded.
And, for a really fun remix of this recipe, check out my Pumpkin Cheesecake-Stuffed Cookies - they're similar, just with a sweet cheesecake filling!
How to Make Pumpkin White Chocolate Chip Cookies
- Prepare the oven and pan. Preheat the oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
- Mix the dough. Add the cake mix, pumpkin puree, egg, and oil to a large bowl. Mix on low, then increase the speed once the dry mix starts to blend in. Stop when a thick dough forms.
- Add the white chocolate chips. Fold them in with a spatula, scraping the bottom and sides of the bowl.
- Portion the cookies. Scoop the dough into 2-tablespoon portions and place them 2 inches apart on the baking sheet. Keep the scoops similar in size for even baking.
- Bake. Bake for 13 to 15 minutes, until the edges just begin to brown. The cookies will continue to set on the pan.
- Cool. Let the cookies rest on the baking sheet for 15 to 20 minutes, then transfer them to a wire rack.
Leslie's Helpful Tips & Tricks
- Measure the pumpkin carefully: Level it off instead of using a heaping scoop. Too much pumpkin can make the dough too wet and the cookies extra soft.
- Keep the portions consistent: A cookie scoop helps the cookies bake evenly. Smaller portions might bake faster, while larger ones may need more time.
- Watch the edges: Take the cookies out when the edges are just starting to turn brown. The centers may still look soft - that's totally ok, they will firm up some as they cool.
- Let the cookies set on the pan: Leave them on the baking sheet before moving them. This helps the soft centers firm up without overbaking.
How to Store the Cookies
Allow the cookies to cool completely before putting them in an airtight container. You can put parchment or wax paper between layers to keep the soft cookies from sticking together.
For longer storage, freeze the cooled cookies in an airtight freezer bag. Thaw them at room temperature before serving.
What should I do with leftover pumpkin puree?
Don't leave the leftover puree in the can. Transfer it to an airtight container and refrigerate it for up to 3-4 days.
Or, do what I do - put individual spoonfuls in an ice cube tray. Once frozen, pop them out and store them in a labeled freezer bag. These little cubes are great for pumpkin muffins, pancakes, oatmeal, smoothies, quick bread, or another batch of cookies.
FAQs & Troubleshooting
More Cake Mix Cookies
I can't wait to see what you think of this fall favorite! If you give the cookies a try, don't forget to rate and review the recipe below. And follow along for the latest from Lamberts Lately!
Pumpkin White Chocolate Chip Cookies
Ingredients
- 15.25 oz boxed spice cake mix
- 1 cup pumpkin puree
- 1 large egg
- ½ cup vegetable oil
- ⅔ cup white chocolate chips
Instructions
- Preheat oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, use a hand mixer to combine cake mix, pumpkin puree, egg, and oil until a thick cookie dough forms.
- Fold in white chocolate chips.
- Use a cookie scoop or two spoons to measure out 2 tablespoon portions of cookie dough; place 2" apart on a lined cookie sheet.
- Bake cookies for 13-15 minutes, until edges start to brown.
- Allow cookies to cool on the baking sheet for 15-20 minutes before transferring to a cooling rack.
Notes
- Use plain pumpkin puree, not pumpkin pie filling.
- Measure the pumpkin carefully and level it off. Too much can make the dough extra wet and soft.
- No chilling needed - scoop the dough as soon as it's mixed and bake right away.
- Cake mix box sizes can vary by brand, so check the recipe ingredients for the size I used.
- Use a neutral-flavored vegetable oil so it doesn't compete with the pumpkin spice flavor.
- Keep your dough scoops about the same size so the cookies bake evenly.
- The cookies are ready when the edges are just starting to brown. The centers will still look soft and will firm up as they cool.
- Swap the white chocolate chips for semisweet chips, cinnamon chips, chopped nuts, or a combo.
Nutrition Facts
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 17 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
