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–+ servings
Pumpkin spice cookies stacked on a cake stand.
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Pumpkin Spice Cookies Recipe

These Pumpkin Spice Cookies are perfect for fall. A pumpkin cookie recipe that's almost impossible not to eat warm from the oven!
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 10 minutes
cooling 0 minutes
Total Time 35 minutes
Servings 48
Calories 135kcal
Author Erin @ Suburban Simplicity

Equipment

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
US Customary - Metric

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. 
To store, layer cookies between waxed paper and place them in an airtight container. They last approximately 3 days at room temperature or freeze for about 3 months. 
Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used.

Nutrition

Calories: 135kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 102mg | Potassium: 50mg | Sugar: 12g | Vitamin A: 925IU | Vitamin C: 0.2mg | Calcium: 22mg | Iron: 0.5mg