My white chocolate chip pumpkin spice cookies are simple, delicious, and ready in less than 30 minutes! These soft, chewy cookies have all the pumpkin spice flavor I crave, without the need for a can of pumpkin puree or pumpkin pie filling. And I love the richness white chocolate adds into the mix. This recipe only requires a few ingredients, no dough chilling, and a quick bake!
Top Reader Review
These were so easy to make and absolutely scrumptious!
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Pumpkin Spice Cookies with White Chocolate Chips
I’m a big fan of white chocolate chip cookies, and adding a bit of pumpkin spice into the dough is such an easy thing to do. It’s a great way to turn to a classic cookie into a seasonal fall treat! I keep pumpkin pie spice in my cabinet all year, so I can make these cookies as soon as I get a craving. I don’t need to run to the store to grab canned pumpkin for these simple cookies either. I do like adding in pumpkin spice baking chips for extra flavor, but those can be replaced with butterscotch chips too. I love how quick and easy these come together, so I can bake them on a weeknight when my sweet tooth starts calling after dinner!
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Pumpkin Spice White Chocolate Chip Cookies Recipe
Equipment
- 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 White Chocolate Chip Cookies Step-by-Step
Prep: Gather the list of ingredients for this easy white chocolate chip 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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