These pumpkin spice cookies are my more nuanced take on fall flavor. They’re loaded with pumpkin pie spice, white chocolate, and pumpkin spice baking chips. Made without pumpkin puree, these cookies focus on the warm, spiced flavor and are an elegant upgrade to a chocolate chip cookie. I love to enjoy them with my favorite pumpkin spice latte!
I sometimes get overwhelmed with all the delicious pumpkin recipes around fall. These pumpkin spice cookies take a step back and just focus on warmth and spice. The sweet white chocolate and pumpkin spice chips enhance the flavor and sweetness, making these cookies so indulgent and delicious. They’re perfect for when I’m starting to tire of too much pumpkin!
What’s in This Pumpkin Spice Cookie Recipe?
- Flour: All-purpose flour gives these cookies structure.
- Pumpkin Pie Spice: Infuses the cookies with a warm spiced flavor.
- Baking Soda: Helps the cookies rise and become light and fluffy.
- Butter: Salted butter makes the cookies moist and tender.
- Sugar: A combination of brown and granulated sugar sweeten these cookies.
- Eggs: Bind the cookies and keep them moist.
- Vanilla Extract: Enhances the sweetness of the cookies.
- White Chocolate Chips: Add a pop of sweetness and creaminess to the cookies.
- Pumpkin Spice Chips: I used Nestle Toll House Pumpkin Spice Latte Flavored Baking Chips, but any brand will work, or butterscotch chips also work well.
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How to Store
Store leftover pumpkin spice white chocolate 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.
Tips for Success
- 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.
Top Reader Review
- “These were so easy to make and absolutely scrumptious!” -Barbara
Pumpkin Spice Cookies Recipe
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)
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Hand Mixer
- Cookie Portion Scoop (optional)
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
How to Make Pumpkin Spice Cookies Step-by-Step
Whisk the Dry Ingredients: Preheat your oven to 375°F, line a baking sheet with parchment paper, and set aside. 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 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 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. 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 for 10-14 minutes, until the edges are golden brown.
These were so easy to make and absolutely scrumptious!