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!
Prep Time 25 minutes
Cook Time 10 minutes
cooling 0 minutes
Total Time 35 minutes
- 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.
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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