Pumpkin Spice Cookies with White Chocolate Chips
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Introducing your new favorite fall treat, Pumpkin Spice Cookies with White Chocolate Chips! This homemade cookie recipe is easy to make from scratch in just 30 minutes and SO DELICIOUS!
The cookies have a soft and chewy texture with the perfect amount of pumpkin spice. You’ll not only love the way these pumpkin spice cookies taste, but also the wonderful fall aromas that will fill your house as they’re baking!
“This is the only recipe I INSIST that my mom makes ever year for the holidays! My all time fave cookies!”
-Bradie
It’s fall y’all, which means it’s time for all of the pumpkin spice things!
Now let’s get a common myth out of the way. Pumpkin spice does not mean actual pumpkin. Pumpkin spice is simply a combination of spices originally used to make pumpkin pies. Now pumpkin spice can be found in dozens of different desserts and some savory recipes!
Pumpkin spice is a combination of cinnamon, nutmeg, allspice, ginger and cloves. All of these delicious spices are combined in my easy-to-make, homemade Pumpkin Pie Spice. I use this seasoning mix to make Pumpkin Chili, Pumpkin Cheesecake Swirled Brownies, Pumpkin Apple Monkey Bread and these Pumpkin Spice Cookies.
While there’s no pumpkin puree in these white chocolate chip cookies, the flavors of the pumpkin pie spice really shine through and give you ALL THE FALL FEELS!!
Ingredients
- All-purpose flour
- Salt
- Baking powder
- Pumpkin Pie Spice – I like to use my homemade recipe, but you can also use store-bought.
- Unsalted butter
- Dark brown sugar
- Granulated sugar
- Vanilla extract
- Eggs
- White chocolate chips – scroll down to see other chips that you can add to this recipe.
How to make them
- Combine flour, salt, baking powder, and pumpkin pie spice in a medium bowl.
- In a large bowl, combine melted butter, brown sugar, and white sugar. Add vanilla extract, one egg, and one egg yolk, stir to combine.
- Add the dry ingredients to the wet ingredients and stir to combine, or use an electric mixer to combine the dough.
- Use a spatula to stir the white chocolate chips into the cookie dough.
- Place rounded balls of the cookie dough onto a baking sheet. I highly recommend a baking stone for even baking, or lining your baking sheet with parchment paper. You can form the balls of dough with your hands, or use a cookie scoop.
- Place in a 325°F preheated oven for 15-18 minutes to bake.
- Remove the cookies from the oven and transfer them to a cooling rack at room temperature for at least 10 minutes.
Chocolate chip variations
While I love the flavor of white chocolate with pumpkin spice, you can use semi sweet chocolate chips in their place. You can also omit the chocolate chips all together for a simple, soft and chewy pumpkin spice cookie!
Years ago, I added diced up Pumpkin Spice Hershey’s Kisses to this recipe, but unfortunately these no longer exist. I have to say, I actually think the recipe is even better with just the white chocolate chips!
With that being said, if you can get your hands on the illusive Nestle Pumpkin Spice Chips (which I’ve yet to find!) you could definitely add these into the cookies. I would recommend half white chocolate chips and half pumpkin spice chips as to not overwhelm the pumpkin spice flavor.
More pumpkin spice recipes
Can’t get enough pumpkin spice in your life? Me either! Try these other delicious pumpkin recipes!
Pumpkin Spice Cookies with White Chocolate Chips
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- 2 teaspoons pumpkin pie spice, click link for homemade recipe
- ¾ cup unsalted butter, melted
- 1 cup dark brown sugar
- ½ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 12 ounces white chocolate chips
Instructions
- Preheat the oven to 325°F.
- Combine the flour, salt, baking powder and pumpkin pie spice in a medium mixing bowl, set aside.
- In a large mixing bowl, combine the butter, brown sugar and granulated sugar.
- Add the vanilla, egg and egg yolk, then stir by hand or use an electric hand mixer to combine.
- Add the flour mixture and stir until well combined.
- Hand mix in the white chocolate chips.
- Place 18 rounded balls of cookie dough on a baking sheet or baking stone.
- Place in the oven and bake for 15-18 minutes.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
Notes
- Cookie dough: extra cookie dough can be stored in the fridge for 1 week or in the freezer for 9-12 months. I recommend storing the dough in the freezer already portioned into cookie dough balls. You can then take the balls of dough straight from the freezer to a baking sheet, adding an extra 2 minutes to the baking time. I highly recommend making a double batch of the dough. Bake one batch now and freeze one batch for later. I promise you’ll want to make these cookies over and over again!
Nutrition Facts
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One Comment on “Pumpkin Spice Cookies with White Chocolate Chips”
This is the only recipe I INSIST that my mom makes ever year for the holidays! My all time fave cookies!