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!

Course Dessert

Cuisine American

Prep Time 25 minutes

Cook Time 10 minutes

cooling 0 minutes

Total Time 35 minutes

Servings

Calories 135kcal

Author Erin Henry

Equipment

mixing bowl
Mixer
Baking pan
cookie scoop

Ingredients

2 1/2 cups all-purpose flour
1/2 cup whole wheat flour or all-purpose 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, not pumpkin pie filling)
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 with a large mixing bowl and handheld 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.

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Nutrition