Pumpkin Spice Cookies with White Chocolate Chips

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:

Insanely Delicious Pumpkin Spice Drinks

15 of the Best Pumpkin Spice Desserts

Pumpkin Spice Muffins

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 (our 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 handheld 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 (we 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.

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.

Pumpkin Spice Cookie Recipe

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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!

Print Pin Rate

Prep Time: 25 minutes

Cook Time: 10 minutes

cooling: 0 minutes

Total Time: 35 minutes

Servings: 48

Calories: 135kcal

Author: Erin Henry

Ingredients

• 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

Instructions

• 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!

Video

Notes

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!

Nutrition

Calories: 135kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 102mg | Potassium: 50mg | Sugar: 12g | Vitamin A: 925IU | Vitamin C: 0.2mg | Calcium: 22mg | Iron: 0.5mg

Course: Dessert

Cuisine: American

Tried this recipe?Mention @Suburban_Simplicity or tag #suburbansimplicity!

Enjoy autumn and pumpkin spice season!

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Mint Chocolate Chip Cookies

Oatmeal Butterscotch Cookies

Cranberry White Chocolate Chip Cookies (in a jar)

Chocolate Chip Cookie Cups with Cheesecake Filling

Chocolate Peanut Butter No Bake Cookies

Healthy No Bake Cookies

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