Pumpkin Spice Cookies
Soft, chewy Pumpkin Spice Cookies loaded with pumpkin spice and white chocolate chips. Ready in under 30 minutes, these no-chill cookies are perfect for an easy fall dessert or snack.
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.