White Chocolate Pumpkin Cookies Recipe

white chocolate pumpkin spice cookies on pink table

White Chocolate Pumpkin Cookies Recipe

Course: cookie

Cuisine: American

Prep Time: 15

Cook Time: 12

Total Time: 27

Servings: cookies

Calories: 294kcal

Author: Becky Hardin - Easy Dessert Recipes

These sweet and delicious white chocolate pumpkin spice cookies are the perfect treat to enjoy this fall. Simple to make, this basic cookie recipe is perfectly spiced and the white chocolate chips make them irresistible.

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Equipment

Kitchen Scale (optional)
Baking Sheet
Hand Mixer
Cookie Portion Scoop (optional)

Ingredients

3 cups all-purpose flour 360 grams
2 teaspoon pumpkin pie spice 6 grams
1 teaspoon baking soda 6 grams
1 teaspoon kosher salt 3 grams
1 cup unsalted butter 226 grams, room temperature (2 sticks)
1 cup brown sugar 213 grams
½ cup granulated sugar 100 grams
2 large eggs 100 grams, room temperature
2 teaspoons pure vanilla extract 8 grams
2 cups white chocolate chips 340 grams
1 cup pumpkin spice chips 170 grams (click to buy)

Instructions

Preheat oven to 375°F. Line a baking sheet with parchment paper. Set aside.
Whisk together the flour, pumpkin spice, baking soda, and salt in a medium mixing bowl. Set aside.
3 cups all-purpose flour, 2 teaspoon pumpkin pie spice, 1 teaspoon baking soda, 1 teaspoon kosher salt
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 unsalted 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.

Storage: Store white chocolate pumpkin 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.

Nutrition