White Chocolate Pumpkin Spice Cookies Recipe
If you’re dreaming of the perfect fall treat that’s both cozy and delightfully sweet, then these White Chocolate Pumpkin Spice Cookies will quickly become your go-to. Imagine soft, tender cookies bursting with warm pumpkin pie spice and rich white chocolate chips that melt in your mouth with every bite. These cookies capture the essence of autumn in each chewy morsel and bring a comforting sweetness that’s just right for chilly afternoons, family gatherings, or a simple indulgent moment for yourself.
Ingredients You’ll Need
Gathering the right ingredients ensures these White Chocolate Pumpkin Spice Cookies come out perfectly every time. Each one plays an essential role, from moisture to spice balance and that creamy sweetness from the white chocolate chips.
- 1 cup unsalted butter, softened: Provides a tender, rich base and helps achieve that soft cookie texture.
- 1 cup granulated sugar: Adds sweetness and contributes to the cookie’s slight crisp edges.
- 1 cup brown sugar, packed: Brings moisture and a subtle caramel note that deepens the flavor.
- 1 cup canned pumpkin puree: The star of this recipe, offering moisture, vibrant color, and that unmistakable pumpkin flavor.
- 2 large eggs: Bind the ingredients together while adding richness.
- 1 teaspoon vanilla extract: Enhances the sweetness and rounds out the spices.
- 3 cups all-purpose flour: The structure of the cookie, maintaining just the right chewiness.
- 1 teaspoon baking soda: Helps the cookies rise and spread.
- 1 teaspoon baking powder: Adds extra lift for a soft, pillowy texture.
- 1 teaspoon salt: Balances sweetness and highlights the pumpkin spice blend.
- 1 tablespoon pumpkin pie spice: Packs in the iconic autumnal warmth of cinnamon, nutmeg, and cloves.
- 1 cup white chocolate chips: Melts into pockets of creamy sweetness throughout each cookie.
How to Make White Chocolate Pumpkin Spice Cookies
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). This ensures it’s at the perfect temperature for even baking. Line a baking sheet with parchment paper or lightly grease it so your cookies don’t stick and come off effortlessly once baked.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, cream the softened unsalted butter with the granulated and brown sugars until the mixture turns light and fluffy. This step is crucial because it incorporates air into the dough, helping these White Chocolate Pumpkin Spice Cookies achieve that tender and soft texture everyone loves.
Step 3: Add Pumpkin, Eggs, and Vanilla
Next, mix in the pumpkin puree, the eggs, and vanilla extract until everything is combined smoothly. The pumpkin adds moisture and flavor, while the eggs help bind the ingredients and enrich the dough.
Step 4: Whisk Dry Ingredients Separately
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice. Combining these dry ingredients first ensures that the spice and leaveners are evenly distributed throughout your dough.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients and mix just until combined. Be mindful not to overmix here, as that could make your cookies tough. The dough should be thick and soft, ready to welcome those delicious white chocolate chips.
Step 6: Fold in White Chocolate Chips
Gently fold in the white chocolate chips using a rubber spatula. This step ensures each cookie will have those irresistible pockets of creamy sweetness without breaking the dough apart.
Step 7: Scoop and Space the Dough
Using a cookie scoop or tablespoon, drop rounded balls of dough onto your prepared baking sheet. Be sure to leave about 2 inches of space between each cookie to allow room for spreading as they bake.
Step 8: Bake to Perfection
Bake your cookies for 10 to 12 minutes, until the edges are just starting to turn golden and the centers are set but still soft. This balance creates the perfect texture that’s crisp on the outside but wonderfully chewy inside.
Step 9: Cool and Enjoy
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This helps them firm up slightly before transferring them to a wire rack to cool completely. Waiting might be the hardest part because these White Chocolate Pumpkin Spice Cookies are simply irresistible!
How to Serve White Chocolate Pumpkin Spice Cookies
Garnishes
Sprinkle a little extra pumpkin pie spice or cinnamon on top of the cookies just before serving for an inviting aroma and enhanced spiced flavor. You can also drizzle melted white chocolate over the top to make them even more decadent.
Side Dishes
These cookies pair beautifully with a warm cup of chai tea, pumpkin latte, or simple hot chocolate. The warmth of the drink complements the spiced cookies and elevates your cozy fall experience.
Creative Ways to Present
For festive occasions, stack your White Chocolate Pumpkin Spice Cookies on a decorative plate or inside a clear jar tied with a rustic ribbon. You could also sandwich softened cream cheese frosting between two cookies for an indulgent twist that’s sure to wow your friends.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature for up to five days. This keeps them soft and fresh, perfect for enjoying throughout the week without losing that chewy texture.
Freezing
You can freeze these cookies by placing them in a sealed freezer-safe container or bag. They’ll stay fresh for up to three months, making it easy to have a stash of White Chocolate Pumpkin Spice Cookies ready whenever a craving hits.
Reheating
To warm your cookies, pop them in the microwave for about 10 to 15 seconds. This brings back that just-baked softness and melts the white chocolate slightly, delivering a deliciously gooey bite.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Fresh pumpkin can work, but it needs to be roasted and pureed until smooth with the excess moisture removed. Canned pumpkin puree is convenient because it has the ideal consistency and moisture content for baking.
What if I don’t have pumpkin pie spice?
You can easily make your own blend by mixing cinnamon, nutmeg, ground ginger, and cloves. This homemade mix will provide the same warm, comforting flavor that’s essential for White Chocolate Pumpkin Spice Cookies.
Can I substitute white chocolate chips with regular chocolate chips?
Absolutely! While white chocolate adds a creamy sweetness that contrasts beautifully with pumpkin spice, regular or dark chocolate chips bring a richer, more intense flavor variation.
How can I make these cookies more moist?
Ensure you don’t overbake them; pulling cookies out when they still look slightly underdone will keep them tender. Adding a little extra pumpkin puree or a splash of milk can also help increase moisture if needed.
Are these cookies gluten-free?
This original recipe uses all-purpose flour, which contains gluten. For a gluten-free version, you could try substituting with a gluten-free baking blend, but results may vary slightly in texture.
Final Thoughts
Trust me, once you try these White Chocolate Pumpkin Spice Cookies, they’ll become a beloved staple in your baking rotation. The blend of warm spices, rich pumpkin, and creamy white chocolate creates a harmony of flavors that feels like autumn wrapped up in a cookie. Whether you’re baking for family, friends, or yourself, it’s a guaranteed smile-maker and a perfect way to celebrate the season’s best flavors. Give them a try and fall in love one bite at a time!
Print
White Chocolate Pumpkin Spice Cookies Recipe
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delight in the perfect fall treat with these White Chocolate Pumpkin Spice Cookies. Soft, moist, and bursting with warm pumpkin pie spices, these cookies combine the creamy sweetness of white chocolate chips with the rich flavor of pumpkin puree. Ideal for cozy autumn afternoons or festive gatherings, these cookies offer a delicious twist on the classic pumpkin spice flavor.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon pumpkin pie spice
Add-ins
- 1 cup white chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper or greasing it lightly to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and well combined, providing a smooth base for the cookies.
- Add Wet Ingredients: Mix in the pumpkin puree, eggs, and vanilla extract to the creamed mixture. Stir thoroughly until the mixture is uniform and creamy.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice to evenly distribute the leavening agents and spices within the flour.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet pumpkin mixture, folding gently until just combined. Avoid overmixing to maintain a tender cookie texture.
- Fold in White Chocolate: Use a rubber spatula to fold in the white chocolate chips evenly without deflating the dough.
- Portion Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough about 2 inches apart onto the prepared baking sheet to allow for spreading as they bake.
- Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until edges turn lightly golden and the centers look set but still soft.
- Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, allowing them to firm up to the perfect texture.
Notes
- For extra spice, consider adding a pinch of cinnamon or nutmeg alongside the pumpkin pie spice.
- If you prefer a less sweet cookie, reduce the white chocolate chips to ½ cup.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Use fresh pumpkin puree instead of canned for a more natural flavor, ensuring it is well drained.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx. 30g)
- Calories: 160
- Sugar: 15g
- Sodium: 140mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: white chocolate pumpkin spice cookies, pumpkin cookies, fall cookies, pumpkin spice desserts, white chocolate chip cookies
