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

Scale

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