These Pumpkin Spice Cookies are a fall favorite, bursting with warm spices and sweet white chocolate.
Quick to prepare with no chilling required, they combine fiber-rich pumpkin and wholesome ingredients for a satisfying treat.
With good fats from butter and moderate protein from eggs, these cookies are a balanced, everyday snack or dessert that’s perfect for cozy afternoons or holiday gatherings.
Pumpkin Spice Cookies
Equipment
- 1 Medium Mixing Bowl
- 1 large mixing bowl
- Electric mixer
- Rubber spatula
- Measuring Cups and Spoons
- Baking sheet
- Parchment paper
- Cookie Scoop or Tablespoon
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons pumpkin spice
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter room temperature
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 cups white chocolate chips
- 1 cup pumpkin spice chips
Instructions
- Preheat Oven and Prepare Pan: Set your oven to 375°F (190°C) to ensure it reaches the perfect baking temperature while you prepare the dough. Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze. This step also helps the cookies bake evenly and maintain their soft, chewy texture.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin spice, baking soda, and salt until fully combined. This ensures the leavening agent and spices are evenly distributed, giving every cookie consistent flavor and lift.
- Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened butter with brown sugar and granulated sugar on medium speed for about 5 minutes, or until the mixture is light, fluffy, and pale in color. Scrape down the sides of the bowl as needed to incorporate all ingredients. This creates a smooth base that helps the cookies spread properly.
- Add Eggs and Vanilla: Mix in the eggs, one at a time, followed by the vanilla extract. Stir gently just until fully combined; overmixing can make cookies tough. The eggs provide structure and a slight richness, while vanilla enhances the warm, comforting flavors of pumpkin spice.
- Incorporate Dry Ingredients: Reduce the mixer speed to low and gradually add the flour mixture to the butter mixture. Mix until just combined to avoid overworking the dough, which can lead to dense cookies. At this stage, the dough should be soft, slightly sticky, and easy to scoop.
- Fold in Chips: Gently fold in the white chocolate chips and pumpkin spice chips using a spatula. Make sure the chips are evenly distributed throughout the dough so every cookie has a perfect balance of sweetness and spice.
- Portion the Dough: Using a cookie scoop or tablespoon, drop about two tablespoons of dough onto the prepared baking sheet, spacing them roughly two inches apart. This allows the cookies to spread without sticking together and ensures even baking.
- Bake Cookies: Place the sheet in the preheated oven and bake for 10–14 minutes, or until the edges turn a light golden brown. The centers should remain soft; they will firm up slightly as the cookies cool.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm with a cup of tea or coffee, or store them in an airtight container for a quick, satisfying snack anytime.
Notes
- Use room-temperature butter and eggs for a smooth, well-incorporated dough. Cold ingredients can result in uneven baking.
- Do not overmix once the flour is added; overworking the dough can make cookies dense instead of soft and chewy.
- For extra flavor, you can toast the white chocolate chips lightly in a dry pan before folding them in.
- Spacing the cookies about 2 inches apart ensures they bake evenly and don’t merge together.
- Cookies taste best fresh from the oven, but they can also be stored for several days without losing texture.
- Optional: Swap pumpkin spice chips for chocolate chunks or cinnamon chips if you want a slightly different twist.
Chef’s Secrets for Perfect Cookies
Achieving the ideal Pumpkin Spice Cookie starts with precise ingredient handling.
Always measure flour carefully using a spoon-and-level method to prevent dry, dense cookies.
Soft, room-temperature butter creates a creamy base that allows the sugars to blend properly, resulting in light, tender cookies.
Allow the eggs to come to room temperature before mixing; this ensures the batter emulsifies smoothly.
Gently fold in chips at the very end—overmixing at this stage can break them down and affect the cookie’s texture.
Finally, watch your cookies closely in the oven: slight variations in oven temperatures can cause underbaking or overbaking.
The goal is golden edges with soft, chewy centers.
Serving Suggestions for Cozy Fall Treats:
These cookies are versatile and perfect for any occasion. Serve them warm with a cup of spiced chai, coffee, or hot cocoa for a comforting autumn snack.
They also pair beautifully with vanilla ice cream or a dollop of whipped cream for a quick dessert.
For a festive touch, sprinkle a little cinnamon sugar on top before serving.
They’re great for school lunches, office treats, or holiday cookie platters, and their portable size makes them ideal for gifting.
Storage Tips for Fresh Cookies
Pumpkin Spice Cookies can be stored in an airtight container at room temperature for up to five days, keeping them soft and flavorful.
If you want to extend freshness, layer them with parchment paper to prevent sticking.
For longer storage, freeze the cookies for up to three months.
Simply thaw at room temperature or warm in a low oven for a few minutes before serving.
The dough itself can also be frozen, scooped into individual portions, and baked straight from the freezer—perfect for spontaneous cookie cravings.
Frequently Asked Questions
1. Can I make these cookies dairy-free?
Yes! Substitute butter with a plant-based butter or coconut oil, and use dairy-free white chocolate chips.
The texture may be slightly different but will still yield soft, flavorful cookies.
2. Can I use canned pumpkin instead of pumpkin spice chips?
Pumpkin spice chips provide concentrated sweetness and spice.
If substituting with canned pumpkin, reduce wet ingredients slightly and add extra spices like cinnamon, nutmeg, and cloves to maintain the flavor profile.
3. How do I prevent cookies from spreading too much?
Use chilled or firm dough if you notice excessive spreading.
Properly spacing the cookies on the baking sheet also helps maintain their shape.
4. Can I make these cookies ahead of time?
Absolutely. The dough can be prepared and refrigerated for up to 48 hours before baking.
This also allows flavors to meld for an even richer taste.
5. Are there healthier alternatives for sugar in this recipe?
Yes. You can swap part or all of the brown and granulated sugar with coconut sugar or a natural sugar substitute.
Keep in mind that sugar affects texture and browning, so some experimentation may be needed for perfect results.
