These Pumpkin Spice Cookies are the perfect fall recipe. A soft, chewy pumpkin cookie with creamy white chocolate chips that's almost impossible not to eat warm from the oven!
They are just as yummy as our homemade Oatmeal Chocolate Chip Cookies!
Yay! It's pumpkin spice season! It's one of the best things about having to say goodbye to the warm days of summer. Fall baking is the best! These amazing Pumpkin Spice Cookies are the perfect way to get your fix!
Wouldn't they make a nice after-school treat?
Other fall baking favorites are Pumpkin Pie Bombs and these easy Pumpkin Spice Muffins with an incredible streusel topping!
Why You'll Love This Cookie Recipe
- Seasonal Favorite: Pumpkin spice is the quintessential flavor of the fall season. These cookies are perfectly spiced with our homemade pumpkin pie spice.
- Perfect Flavor Combination: The combination of pumpkin spice and white chocolate creates the perfect balance between the warm, spiced pumpkin flavors and the sweet, creamy white chocolate.
- Easy to Make: Pumpkin Cookies with White Chocolate Chips are relatively easy to bake, making them a great recipe for both experienced bakers and beginners. No chilling time is required.
Ingredient Notes
When making Pumpkin White Chocolate Chip Cookies, you'll find that the ingredient list is straightforward and very beginner-friendly. Here's what you'll need:
- All-Purpose Flour: This is the base of the cookie dough. It provides structure and texture to the yummy cookies. We also like to add a little whole wheat flour, but you can use all-purpose flour for the entire recipe.
- Pumpkin Puree: Opt for canned pumpkin puree for convenience (not pumpkin pie filling). It provides the moistness and pumpkin flavor needed for the cookies.
- White Chocolate Chips: Look for high-quality white chocolate chips or chunks. These will melt beautifully and add a creamy sweetness to your cookies.
- Butter: Unsalted butter is commonly used in my cookie recipes. Make sure it's softened to room temperature for easy mixing.
- White sugar: Granulated white sugar gives the cookies their sweetness and
- Brown Sugar: Brown sugar adds moisture and a caramel-like flavor to the cookies. It also contributes to their soft, chewy texture.
- Eggs: Eggs bind the ingredients together and help create the cookie's structure.
- Baking Soda: This leavening agent helps the cookies rise and become light and tender.
- Pumpkin Spice Mix: Use pre-made pumpkin spice mix or create your own by combining ground cinnamon, nutmeg, cloves, and ginger. Adjust the spice level to your liking.
- Salt: A small amount of salt enhances the overall flavor and balances the sweetness.
- Vanilla Extract: Vanilla extract adds depth and a pleasant aroma to your cookies.
Find the full recipe and instructions in the printable recipe card below.
Step By Step Directions
So, the twist with this recipe is the addition of white chocolate to the cookies. Now you have pumpkin and chocolate, so there's no turning back!
Pure delight in every bite!
Step 1 - Prep: First, preheat your oven to 350 degrees F (176 degrees C). Now, line a large baking sheet with parchment paper or use a Silpat baking mat (our fav) and set it aside.
Step 2 - Combine Dry Ingredients: In a medium bowl, combine your dry ingredients - the flour through salt.
PRO TIP: Here is a DIY recipe for Pumpkin Pie Spice.
Step 3- Mix Wet Ingredients: In a stand mixer or large mixing bowl and handheld mixer, beat butter until fluffy for about 30 seconds. Now, add granulated and brown sugar and beat until combined. Don't forget to scrape down the edges to get a good mix!
Now, add eggs one at a time and beat well after each addition. Next, beat in the pumpkin puree and vanilla.
Step 4 - Combine Ingredients: Finally, beat in the flour mixture and white chocolate chips.
Your pumpkin cookie batter is ready!
Step 5 - Place on Baking Sheet and Bake: Place approximately 2 tablespoons of dough on the prepared baking pan (we like to use a cookie scoop) about 2 inches apart. Bake for 10 - 12 minutes or until the edges are golden brown.
Your kitchen will smell ahhhmazing - like baking heaven - and you'll want to bite into these warm goodies as soon as they come out of the oven!
Cool on the baking pan for about 2 minutes, and then transfer cookies to a wire cooling rack.
Expert Tips
- Use Quality Ingredients: Start with fresh, high-quality ingredients, especially the white chocolate chips and butter. Good ingredients will make a noticeable difference in the flavor and texture of your cookies.
- Properly Measure Ingredients: Use proper measuring cups and spoons to ensure accurate measurements of ingredients like flour and sugar. Spooning dry ingredients into the measuring cup and leveling with a flat edge will ensure you use the correct amount.
- Pumpkin: Make sure to use pumpkin puree, not pumpkin pie filling, in your cookies.
- Equipment: One of the best ways for your cookies to turn out perfect every time, with golden brown edges and soft middles, is a Silpat Baking Mat. We won't bake cookies on anything else. A Stand Mixer is a must for baking.
- Evenly-Sized Cookies: Use a cookie scoop or spoon to portion out the dough into evenly-sized balls. This ensures uniform cookies that will bake evenly.
How to Store Pumpkin Cookies
- To store, layer your cookies between waxed paper and place them in an airtight container. They last about 3 days at room temperature.
- To freeze, cool completely and place in an airtight, freezer-safe container for about 3 months. Follow our tips for preventing freezer burn, and they'll be fresh and delicious when you take them out of the freezer.
Recipe FAQs
No, it's best to use canned pumpkin puree for this recipe. Pumpkin pie filling has added sweeteners and spices, which can affect the balance of flavors and texture in your cookies.
You can refrigerate the pumpkin cookie cookie dough for up to 24 hours before baking. This can be convenient for planning ahead. Then bake as instructed.
Yes, you can use a gluten-free all-purpose flour blend as a substitute for regular flour in the recipe if you need a gluten-free option. Just ensure it's a 1:1 substitute.
More Delicious Pumpkin Spice Recipes
Enjoy autumn and pumpkin spice season!
Love this White Chocolate Pumpkin Spice Cookies? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down.
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Printable Recipe
Pumpkin Spice Cookies Recipe
Equipment
- mixing bowl
- Mixer
- cookie scoop
Ingredients
- 2 ½ cups all-purpose flour
- ½ cup whole wheat flour (or all-purpose flour)
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 cup butter (softened)
- 1 cup granulated sugar
- 1 cup brown sugar (packed)
- 2 eggs
- 1 cup canned pumpkin (pumpkin puree, not pumpkin pie filling)
- 1 ½ teaspoons vanilla extract
- 1 10-12 oz. package white chocolate morsels
Instructions
- Preheat oven to 350° F. Line a large baking sheet with parchment paper or use a Silpat baking mat and set aside.
- In a medium bowl, combine your dry ingredients, flour through salt.
- In a stand mixer or a large mixing bowl and handheld mixer, beat butter until fluffy for about 30 seconds. Now, add granulated and brown sugar and beat until combined. Scrape down the edges as you mix. Add eggs one at a time and beat well after each addition. Mix in pumpkin puree and vanilla. Mix in flour mixture until well combined and then white chocolate chips.
- Place approximately 2 tablespoons of dough on the prepared pan about 2 inches apart. Bake for 10 - 12 minutes or until the edges are golden brown. Cool on the baking pan for about 2 minutes and then transfer cookies to a wire cooling rack. Enjoy!
Video
Notes
-
- Use Quality Ingredients: Start with fresh, high-quality ingredients, especially the white chocolate chips and butter. Good ingredients will make a noticeable difference in the flavor and texture of your cookies.
-
- Properly Measure Ingredients: Use proper measuring cups and spoons to ensure accurate measurements of ingredients like flour and sugar. Spooning dry ingredients into the measuring cup and leveling with a flat edge will ensure you use the correct amount.
-
- Pumpkin: Use pumpkin puree, not pumpkin pie filling, in your cookies.
-
- Equipment: One of the best ways for your cookies to turn out perfect every time, with golden brown edges and soft middles, is a Silpat Baking Mat. We won't bake cookies on anything else. A Stand Mixer is a must for baking.
-
- Evenly-Sized Cookies: Use a cookie scoop or spoon to portion out the dough into evenly-sized balls. This ensures uniform cookies that will bake evenly.
- Make-Ahead: You can refrigerate the pumpkin cookie cookie dough for up to 24 hours before baking. Bake as instructed.
Robin
I followed the directions exactly as written and ended up with cookies that were flatter than pancakes and I had to scrape them into a big pile of crumbs in order to throw the entire batch into the trash can. I believe it calls for too much pumpkin puree or not enough flour,
Melissa
Wow - what delicious cookies! Saving your recipe.
Erin Henry
One of our fall favorites!! The white chocolate is so so good!
Sara Welch
These were such a fun and tasty way to get my pumpkin fix! Quick and delicious; easily, a new favorite fall treat!
Sam
My very first batch just came out of the oven and I have to say it smells like fall in my house. These cookies are exactly what you need with coffee. The only thing I changed was that I used milk chocolate morsels as I didn't have white chocolate. Other than that I followed the recipe exactly as written. Highly recommended.
Erin Henry
WE agree. A wonderful addition to your morning or afternoon coffee! Thanks for the 5-star review!
Kim~madeinaday
Wow your images are awesome! I feel like I can reach out and grab one! Yum! Sharing. Thank you for sharing on Merry Monday! Hope to see ya next week!
Kim
Erin
Thanks, Kim! They are as good as they look! See you next week!
The Novice
These look delicious. And wow, your photos are just stunning - some of the best food pics I've seen ❤
Erin
You're so sweet. Thanks! Your comment made my day!
Mike Vogler
These look and sound so deliciously amazing Erin! 🙂
Erin
You are so right! They are delicious and perfect for the fall season!