Pumpkin Spice Cookies with White Chocolate Chips
Introducing your new favorite fall treat, Pumpkin Spice Cookies with White Chocolate Chips! These sweet, chewy cookies are easy to make in just 30 minutes!
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
Calories 298kcal (15%)Carbohydrates 40g (13%)Protein 3g (6%)Fat 14g (22%)Saturated Fat 9g (45%)Cholesterol 44mg (15%)Sodium 157mg (7%)Potassium 105mg (3%)Fiber 1g (4%)Sugar 29g (32%)Vitamin A 270mg (5%)Vitamin C 1mg (1%)Calcium 62mg (6%)Iron 1mg (6%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!