Soft White Chocolate Chip Pumpkin Drop Cookies

Name: Soft White Chocolate Chip Pumpkin Drop Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cup all purpose flour; 1 tsp baking powder; 1/4 tsp salt; 3/4 tbsp pumpkin spice or to taste, I like a lot; 2 sticks room temp butter; 1 cup sugar; 2 large eggs; 1 tsp vanilla extract; 15 oz can of pumkin puree; 2 cup white chocolate chips; 1 packages cream cheese icing; 1 sprinkles

Servings: persons

3 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
3/4 tbsp pumpkin spice or to taste, I like a lot
2 sticks room temp butter
1 cup sugar
2 large eggs
1 tsp vanilla extract
15 oz can of pumkin puree
2 cup white chocolate chips
1 packages cream cheese icing
1 sprinkles

1
Preheat oven 350F
2
In mixing bowl sift together your dry ingredients.
3
.flour, baking powder, salt, spices
4
In separate large mixing bowl cream together your butter and sugar, then add your eggs and vanilla and pumpkin and mix until blended
5
Slowly add your dry ingredients into your wet ingredients about a cup at a time until well blended
6
Stir in your white chocolate chips
7
On a parchment lined baking pan drop cookies about 1 1/2 tablespoons per cookie and flatten it out a little, these don't spread much
8
Bake at 350* my cookies took about 13 minutes per dozen I put in so just keep checking on them until they are slightly golden on top and are done all the way through
9
Once they are cooled slather some cream cheese icing on top and dash on some sprinkles

1638

kcal

Calories

Fat

173

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cup all purpose flour, 1 tsp baking powder, 1/4 tsp salt, 3/4 tbsp pumpkin spice or to taste, I like a lot, and more.

Yes, Soft White Chocolate Chip Pumpkin Drop Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!