Dairy-Free Pumpkin White Chocolate Chip Cookies for First Trimester

There’s something about Dairy-Free Pumpkin White Chocolate Chip Cookies that feels like the last golden glow of fall — sweet, cozy, and fleeting.

During my first trimester, I wanted to soak up every bit of pumpkin season before it slipped away, but so many store-bought desserts weren’t pregnancy-friendly.

So I started baking my own again — simple, nourishing recipes like these cookies or my Dairy-Free Pumpkin Spice Snickerdoodles that brought back a sense of control and comfort when everything else felt uncertain.

Why This Pregnancy Pumpkin White Chocolate Chip Cookies Recipe for First Trimester Moms Works

Fall flavored: Pumpkin + pumpkin spice makes everything nice.
Dairy-free: Easy on sensitive digestion.
Cozy: Warm spices like cinnamon and nutmeg soothe queasy mornings.
Easy: Quick prep with simple pantry staples for low-energy days.
Freezer-friendly: Enjoy them whenever you're craving something sweet.

Benefits of These Pregnancy-Friendly Pumpkin White Chocolate Chip Cookies For You & The Baby

Each cookie is tender, packed with creamy white chocolate chips that melt just enough to feel indulgent without overwhelming.

The pumpkin keeps them moist and soft, the spices wrap you in warmth, and the dairy-free twist keeps them gentle on the stomach — a balance I didn’t realize I needed until I was living it.

Baking them felt like reclaiming a little piece of joy — a reminder that even in the fog of nausea and fatigue, sweetness still finds a way in.

Prep Time: 15 minutes / Cook Time: 12-14 minutes / Total Time: 27-29 minutes + 30 minutes chill time / Yields: 12-16 cookies

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons pumpkin spice
1/4 teaspoon salt
1/2 cup dairy-free butter, softened (about 1 stick)
1/4 cup granulated sugar
1/4 cup light brown sugar, packed
1/2 cup pumpkin purée (not pumpkin pie filling)
2-4 tablespoons oat milk
1 1/2 teaspoons vanilla extract
1/2 cup sugar-free dairy-free white chocolate chips

Preparation Instructions for Dairy-Free Pumpkin White Chocolate Chip Cookies

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin spice, and salt.
In a large bowl, use an electric mixer to cream together the dairy-free butter, granulated sugar, and light brown sugar until light and fluffy.
Beat in the pumpkin purée, oat milk, and vanilla extract until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Fold in the white chocolate chips.
Cover the dough and chill in the refrigerator for at least 30 minutes. This prevents the cookies from spreading too much due to the moisture from the pumpkin. This step is optional but recommended.
Scoop the dough into small balls (about 2 tablespoons each). Place them 2 inches apart on the prepared baking sheet.
Bake for 12–14 minutes, or until the edges are set and lightly golden.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!

Tips & Variations For the Best Pregnancy-Safe Pumpkin White Chocolate Chip Cookies

More add-ins: Fold in 1/2 cup sugar-free semi-sweet chocolate chips, dried cranberries, or chopped pecans for more flavor and texture.
Make a ready-to-bake freezer batch: Spread the balls of dough on a baking sheet and freeze for 1-2 hours or until firm. Transfer to a freezer-safe bag and freeze for up to 3 months. Bake straight from frozen, only adding 1-2 minutes to the total baking time :)
Swap the pumpkin purée: Sweet potato purée and butternut squash purée are great substitutes for pumpkin.
Use regular chocolate: Your white chocolate chips don't *need to* be dairy-free, but I find that they're a lot easier on my stomach when my nausea is already on the edge. Feel free to use regular/dairy white chocolate chips or chopped white chocolate if preferred.

What to Serve With These Pumpkin White Chocolate Chip Cookies

Here are my favorite ways to enjoy them:

With a cold glass of oat milk or almond milk.
With a cup of tea.
When I'm craving extra fall vibes, with my Decaf Pumpkin Spice Latte or Starbucks Copycat Turmeric Golden Milk Latte.
If I'm craving matcha, with my Iced Dalgona Matcha Latte or Anti-Inflammatory Pistachio Matcha Latte.
Spread with a bit of Homemade Peanut Butter or Sugar-Free Almond Butter as "frosting".
Broken into bits and stirred into my Banana Nice Cream :)

How to Store These Pregnancy Pumpkin White Chocolate Chip Cookies

Counter: Place them in an airtight container or paper bag for up to 2 days. Keep away from direct heat and sunlight.
Fridge: Store in an airtight container for up to 7 days. Set at room temperature for 5 minutes before digging in.
Freezer: Spread the cookies on a baking sheet and freeze for 1 hour or until firm. Transfer to a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 15 minutes.

FAQs about these Pumpkin White Chocolate Chip Cookies for Pregnancy

1. Are pumpkin white chocolate chip cookies safe to eat during pregnancy?

Yes! These cookies are made with gentle, pregnancy-safe ingredients like pumpkin purée, oat milk, and dairy-free butter. They’re easy on digestion and help satisfy sweet cravings without overwhelming your stomach.

2. Can I use regular white chocolate chips instead of dairy-free?

You can! However, dairy-free white chocolate tends to be lighter and easier to digest, especially during the first trimester when nausea and bloating can be common. Both work deliciously — just use what your body tolerates best.

3. Why are my pumpkin cookies too cakey?

Pumpkin adds a lot of moisture, so it’s important to chill the dough before baking. This prevents the cookies from spreading too much and helps them stay soft and chewy rather than fluffy or cake-like.

4. Can I freeze pumpkin cookie dough?

Yes, absolutely. Scoop the dough into balls, freeze on a baking sheet for 1–2 hours, then transfer to a freezer bag. Bake straight from frozen, adding 1–2 minutes to the baking time for a quick, cozy treat anytime.

6. Are pumpkin cookies good for nausea?

Yes! Pumpkin is naturally soothing on digestion and packed with potassium and fiber. The warm spices (like cinnamon and nutmeg) also bring gentle comfort and may help calm queasy mornings.

A Note From My Chaotic Kitchen

Motherhood teaches you that small comforts matter most. Sometimes it’s a nap, a walk, or a soft cookie that feels like home. These pumpkin ones became that for me — a warm, pumpkin-spiced pause in the middle of all the change.