🎃 Pumpkin Spice White Chocolate Cookies
These Pumpkin Spice White Chocolate Cookies are soft, chewy, and full of fall flavor. With real pumpkin purée, warm spices, and creamy white chocolate chips, they’re the ultimate autumn treat—perfect with a hot cup of coffee or a glass of milk!
Equipment
- Mixing bowls
- Whisk and spatula
- Baking sheet
- Parchment paper or silicone mat
- Cookie scoop (optional)
Ingredients
- 1¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons pumpkin pie spice or a blend of cinnamon, nutmeg, ginger, and cloves
- ½ cup unsalted butter melted and slightly cooled
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- ⅓ cup pumpkin purée not pumpkin pie filling
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ¾ cup white chocolate chips plus extra for topping
Instructions
Prepare dry ingredients
- In a medium bowl, whisk together flour, baking soda, salt, and pumpkin spice. Set aside.
Mix wet ingredients
- In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth. Add pumpkin purée, egg yolk, and vanilla extract. Mix well.
Combine
- Gradually stir dry ingredients into wet mixture until just combined. Fold in white chocolate chips.
Chill the dough
- Cover and refrigerate the dough for at least 30 minutes, or up to 1 hour. This helps prevent spreading.
Preheat oven
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Shape and bake
- Scoop dough (about 1.5 tablespoons each) onto the baking sheet. Leave 2 inches between cookies. Top with a few extra white chocolate chips if desired.
- Bake for 10–12 minutes, or until edges are set and centers are soft. Do not overbake!
Cool
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
💡 Tips for Success
Blot pumpkin purée with a paper towel to remove excess moisture for chewier cookies Don’t skip chilling—this ensures the cookies don’t spread too much For more spice, increase pumpkin pie spice to 2 teaspoons
Blot pumpkin purée with a paper towel to remove excess moisture for chewier cookies Don’t skip chilling—this ensures the cookies don’t spread too much For more spice, increase pumpkin pie spice to 2 teaspoons