These Pumpkin Spice Cookies are perfect for fall. A pumpkin cookie recipe that’s almost impossible not to eat warm from the oven!
Pumpkin Spice Cookies
Yay! It’s pumpkin spice season! It’s one of the best things about having to say goodbye to the warm days of summer. These Pumpkin Spice Cookies are the perfect way to get your fix!
Wouldn’t they make a nice after school treat?
Can you believe the Pumpkin Spice Latte at Starbuck released early this year on August 28th? They didn’t even wait until September. This tells me that everyone is more eager than ever to get their hands on everything pumpkin spice, so let’s get to the recipe!
But first, you may want to check out these fan favorites:
Ok, now on to the super delish recipe!
Pumpkin Spice Cookies with White Chocolate Chips
So, the twist with this recipe is the addition of white chocolate to the cookies. Now you have pumpkin and chocolate, so there’s no turning back! Pure delight in every bite!
First, preheat your oven to 350 degrees F. Now, line a large baking sheet with parchment paper or use a Silpat baking mat (my fav) and set aside.
In a medium bowl, combine your dry ingredients – the flour through salt.
Next, in a stand mixer or large mixing bowl and hand held mixer, beat butter until fluffy for about 30 seconds. Now, add granulated and brown sugar and beat until combined. Don’t forget to scrape down the edges to get a good mix! Add eggs one at a time and beat well after each addition. Beat in pumpkin puree and vanilla.
Finally, beat in flour mixture and white chocolate chips. Your batter is ready!
Place approximately 2 tablespoons of dough on prepared pan (I like to use a cookie scoop) about 2 inches apart. Now, bake for 10 – 12 minutes or until edges are golden brown.
Your kitchen will smell ahhhmazing – like baking heaven – and you’ll want to bite into these warm goodies as soon as they come out of the oven!
Cool on the baking pan for about 2 minutes, and then transfer cookies to a wire cooling rack.
Video Tutorial for Making Pumpkin Spice Cookies
Tips for Baking Pumpkin Spice Cookies
- Make sure to use pumpkin puree, not pumpkin pie filling in your cookies.
- One of the best ways for your cookies turn out perfect every time, with golden brown edges and soft middles, is a Silpat Baking Mat. I won’t bake cookies on anything else.
- To store, layer your cookies between waxed paper and place in an airtight container. They last about 3 days at room temperature or freeze for about 3 months.
Pumpkin Spice Cookie Recipe
If you’ve tried these PUMPKIN SPICE COOKIES or any other recipe on Suburban Simplicity, then don’t forget to rate the recipe and let me know how it went in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food, fun crafts + DIYs and what I’m up to on a daily basis!
Pumpkin Spice Cookies
These Pumpkin Spice Cookies are perfect for fall. A pumpkin cookie recipe that's almost impossible not to eat warm from the oven!
- 2 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup butter softened
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 eggs
- 1 cup canned pumpkin (pumpkin puree)
- 1 1/2 teaspoons vanilla extract
- 1 10-12 oz. package white chocolate morsels
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or use a Silpat baking mat and set aside.
In a medium bowl, combine your dry ingredients, flour through salt.
In a stand mixer or large mixing bowl and hand held mixer, beat butter until fluffy for about 30 seconds. Now, add granulated and brown sugar and beat until combined. Scrape down the edges as you mix. Add eggs one at a time and beat well after each addition. Mix in pumpkin puree and vanilla. Mix in flour mixture until well combined and then white chocolate chips.
Place approximately 2 tablespoons of dough on prepared pan about 2 inches apart. Bake for 10 - 12 minutes or until edges are golden brown. Cool on the baking pan for about 2 minutes and then transfer cookies to a wire cooling rack. Enjoy!
Make sure to use pumpkin puree, not pumpkin pie filling in your cookies.
To store, layer cookies between waxed paper and place in an airtight container. They last approximately 3 days at room temperature or freeze for about 3 months.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
★ Did you make this recipe? Don't forget to give it a star rating below!
Kitchen Supplies Used to Make Pumpkin Spice Cookies
Mixing Bowls – Non-skid bottoms baking mixing easy for these kitchen staples.
Stand Mixer – I love my KitchenAid!!! I’ve used it for more than 18 years and it’s still going strong 🙂
Cookie Scoop – Perfectly proportioned cookies every time! Easy to use too!
Silpat Baking Mat – Turn ANY pan into a non-stick surface and save time cleaning up! Use Silpat® instead for any baking recipe (sweet or savory) that calls for parchment paper.
Enjoy autumn and pumpkin spice season!
Other Delicious Cookie Recipes
Join for a FREE 5 Day Series to Simplify Your Life
Plus DIYs, crafts, recipes and helpful tips delivered directly to your inbox!