White Chocolate Chip Pumpkin Cookies are soft, chewy oatmeal cookies bursting with pumpkin spice, sweet white chocolate chips and tender raisins. They capture the flavors of autumn in every bite and are a perfect seasonal treat.
Some people prefer a classic oatmeal cookie while others enjoy adding mix-ins like raisins or chocolate. This recipe works well for both camps: it’s a simple one-bowl method that yields reliably tender cookies with warm pumpkin spice notes.
Why you’ll love Spiced Pumpkin Oatmeal Cookies
All the pumpkin pie spice. If the return of pumpkin spice thrills you, these cookies deliver that familiar blend of cinnamon, ginger, nutmeg and more in a comforting cookie form.
Easy one-bowl method. No mixer required and no chilling the dough — just stir everything together in one bowl for a quick, low-fuss bake.
Comforting, nostalgic flavor. These cookies evoke old-fashioned homemade cookies—soft, comforting and perfect with a cup of tea or coffee.
Ingredients in Pumpkin Spice Cookies
- Sugars – granulated sugar and packed dark brown sugar.
- Dry ingredients – all-purpose flour, baking powder and salt.
- Pumpkin pie spice – a warm blend of cinnamon, ginger, nutmeg, allspice and clove.
- Butter – unsalted, softened.
- Unsweetened applesauce – replaces an egg here and keeps these cookies moist and lower in calories.
- Vanilla extract – for depth of flavor.
- Quick-cooking oats – absorb moisture quickly for a tender texture.
- Raisins – optional chewy fruit addition.
- White chocolate chips – provide sweet, creamy pockets throughout the cookie.
Why quick oats?
Quick oats are thinner than old-fashioned rolled oats and absorb moisture faster, which helps the dough come together without chilling and yields a tender, slightly softer texture. Old-fashioned oats will make chewier cookies, while instant oats are more processed and cook fastest.
How to make oatmeal cookies with pumpkin spice
Step 1: Mix dry ingredients – In a large bowl whisk together the sugar, brown sugar, flour, baking powder, salt and pumpkin pie spice.
Step 2: Add wet ingredients – Stir in the softened butter, applesauce and vanilla until the mixture is smooth and combined.
Step 3: Stir in oats – Add the quick-cooking oats and mix until evenly distributed.
Step 4: Fold in extras – Gently fold in the white chocolate chips and raisins using a spatula, scraping from the bottom of the bowl so the mix-ins are evenly incorporated.
Step 5: Portion and bake – Scoop dough into 1″ rounds and place on a parchment-lined baking sheet. Bake at 350°F for about 15 minutes, then let the cookies rest on the sheet for 5–10 minutes before transferring to a cooling rack.
Variations and Tips
- Prefer a plain oatmeal cookie? Omit the raisins and/or white chocolate chips and enjoy the pumpkin spice-forward base on its own.
- Cookie sheets matter: flat cookie sheets can cause cookies to bake a little faster than rimmed pans, so watch your bake time closely.
- Mix up the chips: butterscotch or milk chocolate chips make tasty alternatives to white chocolate.
- These cookies are flavored with pumpkin pie spice rather than pumpkin puree. If you want pumpkin-puree-based cookies, use a recipe specifically calling for canned pumpkin.
FAQS
How to store these cookies
Store cooled cookies in an airtight container at room temperature for 2–3 days.
Can I freeze them?
Yes. Freeze baked cookies in a freezer-safe bag for up to 4 months. Thaw at room temperature when ready to enjoy.
Other cookie recipes you’ll enjoy
- Pumpkin Cake Mix Cookies
- Chewy Oatmeal Coconut Cookies
- Pumpkin Snickerdoodles
- Chocolate Chip Walnut Cookies
If you try this white chocolate chip pumpkin cookie recipe, come back and leave a review—feedback is always appreciated!
Recipe
White Chocolate Chip Pumpkin Cookies
Ingredients
- 1/2 cup sugar
- 3/4 cup dark brown sugar, packed
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 teaspoon pumpkin pie spice
- 3/4 cup unsalted butter, softened
- 1/4 cup unsweetened applesauce, at room temperature
- 1 teaspoon vanilla extract
- 2 cups quick-cooking oats, uncooked
- 1/2 cup raisins
- 1/2 cup white chocolate chips
Method
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk together the sugar, brown sugar, flour, baking powder, salt and pumpkin pie spice.
- Add the softened butter, applesauce and vanilla to the dry mixture and stir until combined.
- Stir in the quick-cooking oats until evenly mixed.
- Fold in the white chocolate chips and raisins.
- Use a cookie scoop to portion 1-inch rounds onto the prepared baking sheet. Bake about 15 minutes. Allow cookies to sit on the baking sheet 5–10 minutes before transferring to a wire rack to cool.