These pumpkin spice cookies with white chocolate chips are my go-to when I want that cozy fall flavor without actually adding pumpkin. There’s no pumpkin purée in this recipe, just warm pumpkin pie spice, sweet white chocolate, and pumpkin spice baking chips all baked into a soft, chewy cookie. These pumpkin white chocolate chip cookies are rich, spiced, and easy to make in less than 30 minutes. I always keep a stash of these on hand to go with my afternoon PSL.
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“These were so easy to make and absolutely scrumptious!” -Barbara
Pumpkin White Chocolate Chip Cookies
It’s never too early for a bit of pumpkin spice, and this is one of my favorite desserts to make when fall starts inching into sight. I love making pumpkin spice cookies with white chocolate chips because they’re the ultimate fall treat. Soft, sweet, and loaded with fall flavor, they’re perfect for when I’m craving something festive that isn’t a full-blown pumpkin dessert. The white chocolate balances out the spice, and the pumpkin chips make every bite extra indulgent.
I use Nestlé’s Pumpkin Spice Latte baking chips when I can find them, but butterscotch chips or even cinnamon chips work great for bringing that warm flavor.
Looking for more pumpkin flavor? Try my favorite pumpkin pie filled cupcakes!
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Let Your Eyes Be Your Guide
Instead of relying only on the baking time, I recommend watching the surface of the cookies. These pumpkin spice cookies are ready when the edges are lightly golden but the centers still look slightly glossy–not wet, just a soft sheen. They’ll continue to set as they cool, giving you that perfect chewy center without overbaking.
Pumpkin Spice White Chocolate Chip Cookies Recipe
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Hand Mixer
- Cookie Portion Scoop (optional)
Ingredients
- 3 cups all-purpose flour
- 2 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 1 cup salted butter room temperature (2 sticks)
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 2 cups white chocolate chips
- 1 cup pumpkin spice chips (click to buy)
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper. Set aside.
- Whisk together the flour, pumpkin spice, and baking soda in a medium mixing bowl. Set aside.3 cups all-purpose flour, 2 teaspoon pumpkin pie spice, 1 teaspoon baking soda
- Using a hand mixer, cream the butter, brown sugar, and granulated sugar together on medium speed until light and fluffy, about 5 minutes.1 cup salted butter, 1 cup brown sugar, ½ cup granulated sugar
- Add in the vanilla and eggs, mixing just until the eggs are incorporated.2 teaspoons pure vanilla extract, 2 large eggs
- Turn the mixer down to low and slowly add in the flour mixture. Fold in the white chocolate chips and pumpkin spice chips (see ingredients list for link). Stir just until combined.2 cups white chocolate chips, 1 cup pumpkin spice chips
- Scoop about 2 tablespoons of cookie dough onto an ungreased sheet pan, making sure to keep them about 2 inches apart.
- Bake for 10-14 minutes, until the edges are golden brown.
Notes
- Don’t over-mix the cookie batter when the flour is added. Turn the mixer down to a low speed. If the flour is overworked, the cookies can become dense.
- Bake the cookies in a fully preheated oven so that they cook through evenly.
- Allow the cookies to fully cool before storing them.
- If you can’t find pumpkin spice baking chips, butterscotch chips are a good substitute.
How to Make Pumpkin Spice Cookies Step-by-Step
Prep: Gather the ingredients for this easy pumpkin cookie recipe. Bring the butter and eggs to room temperature. Then preheat your oven to 375°F, line a baking sheet with parchment paper, and set it aside.
Whisk the Dry Ingredients: Whisk together 3 cups of all-purpose flour, 2 teaspoons of pumpkin pie spice, and 1 teaspoon of baking soda in a medium mixing bowl. Set aside.
Cream the Butter: Using a hand mixer, cream 1 cup of room-temperature salted butter, 1 cup of brown sugar, and ½ cup of granulated sugar together on medium speed until light and fluffy, about 5 minutes.
Add the Eggs: Add in 2 teaspoons of vanilla extract and 2 large, room-temperature eggs, mixing just until the eggs are incorporated.
Fold in the Chips: Turn the mixer down to low and slowly add in the flour mixture. Gently fold in 2 cups of white chocolate chips and 1 cup of pumpkin spice chips. Stir just until combined.
Portion and Bake: Scoop about 2 tablespoons of cookie dough onto an ungreased sheet pan, making sure to keep them about 2 inches apart. Bake pumpkin spice white chocolate cookies for 10-14 minutes, or until the edges are golden brown.
Cool: Let cookies cool for 5 minutes on the pan, then transfer to a wire rack to finish cooling before eating and storing.
How to Store
Store leftover pumpkin white chocolate chip cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Let thaw at room temperature before enjoying.
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