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White Chocolate Pumpkin Spice Cookies

These White Chocolate Pumpkin Spice Cookies are a delightful blend of warm fall flavors and sweet white chocolate. Soft, chewy, and bursting with pumpkin spice goodness, they are perfect for the autumn season or any time you crave a cozy treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 150 kcal

Equipment

  • 1 mixing bowl
  • 1 electric mixer or whisk
  • 1 measuring cups
  • 1 measuring spoons
  • 1 baking sheet
  • 1 parchment paper (optional)
  • 1 rubber spatula
  • 1 cookie scoop or tablespoon

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 1 cup canned pumpkin puree
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 1 cup white chocolate chips

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or grease it lightly.
  • In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  • Add the pumpkin puree, eggs, and vanilla extract to the bowl. Mix until well combined.
  • In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  • Fold in the white chocolate chips using a rubber spatula until evenly distributed throughout the dough.
  • Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear set.
  • Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store the cookies in an airtight container at room temperature for up to a week.
You can substitute half of the all-purpose flour with whole wheat flour for a healthier version.
These cookies can be frozen for up to 2 months; just thaw them before enjoying.