Introducing a new fall favorite: Pumpkin Spice Cookies with White Chocolate Chips. These homemade cookies are simple to prepare from scratch in about 30 minutes and are incredibly delicious.
They bake up soft and chewy with just the right amount of pumpkin pie spice. Beyond the taste, the warm autumn aroma that fills the kitchen while they bake makes them especially cozy.
“This is the only recipe I INSIST that my mom makes every year for the holidays! My all-time favorite cookies!”
-Bradie
It’s officially fall, which means it’s time for pumpkin spice everything. A quick clarification: pumpkin spice doesn’t always include pumpkin puree. Pumpkin spice refers to the blend of spices traditionally used in pumpkin pie.
Pumpkin spice is typically a mix of cinnamon, nutmeg, allspice, ginger and cloves. I use a homemade pumpkin pie spice blend for the brightest flavor, but store-bought mixes work well too. The spice blend is used in many seasonal treats; in these cookies it provides the signature fall flavor even though there’s no pumpkin puree in the dough.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2 teaspoons pumpkin pie spice (homemade or store-bought)
- 3/4 cup unsalted butter, melted
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 12 ounces white chocolate chips (or a mix—see variations)
How to make them
- Preheat the oven to 325°F (163°C).
- Whisk together the flour, salt, baking powder and pumpkin pie spice in a medium bowl; set aside.
- In a large bowl, mix the melted butter with the brown sugar and granulated sugar until smooth.
- Add the vanilla, the whole egg and the additional egg yolk. Stir until combined—an electric mixer can be used if you prefer.
- Fold the dry ingredients into the wet mixture until the dough comes together.
- Stir the white chocolate chips into the dough by hand so they’re evenly distributed.
- Form 18 rounded balls of dough and place them on a parchment-lined baking sheet or baking stone, spacing them evenly.
- Bake 15–18 minutes, until the edges are set but the centers remain soft. Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Chocolate chip variations
White chocolate chips pair beautifully with pumpkin pie spices, but you can substitute semi-sweet chocolate chips if you prefer a deeper chocolate note. You may also omit chips entirely for a simple, soft pumpkin spice cookie.
Some bakers have experimented with seasonal specialty chips. If you find pumpkin spice-flavored chips, try using a half-and-half mix of white chocolate and pumpkin spice chips so the spice doesn’t become overwhelming. Overall, the classic white chocolate version presents a lovely balance with the warm spices.
More pumpkin spice ideas
If you’re hooked on pumpkin spice, try pairing these cookies with other seasonal treats such as pumpkin cookie cups filled with salted caramel, a pumpkin-spice apple crumble, pumpkin cupcakes with cream cheese frosting, or pumpkin apple monkey bread. These combinations carry the same cozy flavors and are perfect for autumn entertaining.
Pumpkin Cookie Cups with Salted Caramel Filling
Pumpkin Spice Apple Crumble
Pumpkin Cupcakes with Cream Cheese Frosting
Pumpkin Apple Monkey Bread
Pumpkin Spice Cookies with White Chocolate Chips
Soft, chewy pumpkin-spice cookies studded with white chocolate—easy to make and perfect for fall gatherings.
Servings: 18 cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Author: Whitney Bond
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 3/4 cup unsalted butter, melted
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 12 ounces white chocolate chips
Instructions
- Preheat the oven to 325°F (163°C).
- In a medium bowl, combine flour, salt, baking powder, and pumpkin pie spice; set aside.
- In a large bowl, mix melted butter with the brown sugar and granulated sugar until smooth.
- Add vanilla, the whole egg and the extra egg yolk, stirring until incorporated.
- Fold the flour mixture into the wet ingredients until just combined.
- Stir in the white chocolate chips by hand.
- Form 18 rounded cookie dough balls and place them on a lined baking sheet or baking stone.
- Bake 15–18 minutes until edges are set and centers are still soft. Cool on a rack. Store in an airtight container at room temperature for up to 5 days.
Notes
- Cookie dough storage: Extra dough can be refrigerated for up to 1 week or frozen for 9–12 months. For convenience, portion the dough into balls before freezing so you can bake from frozen—add about 2 extra minutes to the bake time.
- Make ahead: Consider making a double batch—bake one now and freeze the rest for quick treats later.
- Texture tip: Do not overbake if you want soft, chewy centers. The cookies will continue to set slightly as they cool.
Nutrition Facts (per cookie)
Calories: 298 kcal | Carbohydrates: 40 g | Protein: 3 g | Fat: 14 g | Saturated Fat: 9 g | Cholesterol: 44 mg | Sodium: 157 mg | Fiber: 1 g | Sugar: 29 g
