These Pumpkin Spice Cookies are the ultimate fall treat: soft, chewy pumpkin cookies studded with creamy white chocolate chips. They’re irresistible warm from the oven and perfect for sharing all season long.
If you love classic cookies, these are just as comforting as our homemade Oatmeal Chocolate Chip Cookies.
Yay — pumpkin spice season is here! When summer winds down, nothing feels cozier than baking with pumpkin and warm spices. These Pumpkin Spice Cookies are quick to make and deliver big flavor.
They also make a lovely after-school snack or a seasonal addition to any cookie tray.
Other fall favorites from our collection include Pumpkin Pie Bombs and easy Pumpkin Spice Muffins with a buttery streusel topping.
Why You’ll Love This Cookie Recipe
- Seasonal Favorite: Pumpkin spice captures the flavors of fall — cinnamon, nutmeg, ginger, and a hint of cloves. These cookies use a balanced pumpkin pie spice for authentic autumn warmth.
- Perfect Pairing: The sweet, creamy white chocolate chips pair beautifully with spiced pumpkin for a soft, comforting cookie.
- Easy to Make: The recipe is straightforward and friendly for bakers of all skill levels. No long chilling time is required — you’ll have fresh cookies in under an hour.
Ingredient Notes
This Pumpkin White Chocolate Chip Cookies recipe uses simple, accessible ingredients. Here’s what you’ll need and why each item matters:
- All-Purpose Flour: The foundation for cookie structure and texture. You can swap a portion for whole wheat for added depth if desired.
- Pumpkin Puree: Use plain pumpkin puree (canned or homemade). Do not use pumpkin pie filling, which contains added sugar and spices.
- White Chocolate Chips: Choose good-quality white chocolate chips or chunks that melt and add creamy sweetness.
- Butter: Unsalted butter, softened to room temperature, yields the best texture and flavor control.
- Granulated Sugar: Provides sweetness and helps with browning.
- Brown Sugar: Adds moisture and a hint of caramel that enhances chewiness.
- Eggs: Bind the dough and contribute to structure.
- Baking Soda: A light leavening agent to help cookies rise and remain tender.
- Pumpkin Spice: Use store-bought or make your own blend of cinnamon, nutmeg, ginger, and cloves for the desired warmth.
- Salt & Vanilla: A pinch of salt balances sweetness and vanilla adds aromatic depth.
See the printable recipe card below for exact measurements and a handy ingredient list.
Step-By-Step Directions
The tasty twist here is the white chocolate — it brings creamy sweetness to every spiced pumpkin bite. Follow these steps for consistent, delicious results.
Step 1 — Prep: Preheat your oven to 350°F (176°C). Line a large baking sheet with parchment paper or a silicone mat and set it aside.
Step 2 — Combine Dry Ingredients: In a medium bowl, whisk together the flours, baking soda, pumpkin pie spice, and salt.
Pro Tip: A homemade pumpkin pie spice blend of cinnamon, nutmeg, ginger, and cloves lets you adjust the warmth to your taste.
Step 3 — Cream the Wet Ingredients: In a stand mixer or a large bowl with a hand mixer, beat the softened butter until fluffy. Add granulated and brown sugars and beat until combined, scraping the bowl as needed. Add the eggs one at a time, mixing well after each. Stir in the pumpkin puree and vanilla extract.
Step 4 — Finish the Dough: Gradually beat in the dry ingredients until just combined, then fold in the white chocolate chips. Avoid overmixing to keep cookies tender.
Step 5 — Bake: Scoop about 2 tablespoons of dough per cookie onto the prepared pan, spacing them roughly 2 inches apart. Bake for 10–12 minutes, until the edges are set and lightly golden. Let cookies rest on the pan for 2 minutes, then transfer to a wire rack to cool.
Expert Tips
- Use quality ingredients: Fresh butter and high-quality white chocolate improve both flavor and texture.
- Measure accurately: Spoon flour into measuring cups and level with a flat edge for reliable results.
- Pumpkin note: Make sure you’re using plain pumpkin puree, not pie filling.
- Even cookies: A cookie scoop or tablespoon helps portion dough evenly so cookies bake uniformly.
- Make ahead: Dough can be refrigerated up to 24 hours if you want to bake fresh cookies later.
How to Store Pumpkin Cookies
- Room temperature: Layer cookies between sheets of waxed or parchment paper in an airtight container for up to 3 days.
- Freezing: Freeze cooled cookies in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
Recipe FAQs
No. Pumpkin pie filling contains added sugars and spices that will change the texture and sweetness of the cookies. Use plain pumpkin puree for best results.
Yes. Refrigerate unbaked dough for up to 24 hours. When ready, portion and bake as directed.
You can substitute a 1:1 gluten-free all-purpose flour blend in place of regular flour. Results may vary slightly depending on the blend used.
Printable Recipe Card
Pumpkin Spice Cookies Recipe
Ingredients
- 2 ½ cups (313 g) all-purpose flour
- ½ cup (60 g) whole wheat flour, or additional all-purpose flour
- 1 ½ teaspoons (2 teaspoons) baking soda
- 1 ½ teaspoons (2 teaspoons) pumpkin pie spice
- ½ teaspoon (1 teaspoon) salt
- 1 cup (227 g) butter, softened
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) brown sugar, packed
- 2 eggs
- 1 cup (245 g) canned pumpkin puree
- 1 ½ teaspoons vanilla extract
- 1 (10–12 oz) package white chocolate morsels
Equipment
- Mixing bowl
- Mixer (stand or hand mixer)
- Baking pan
- Cookie scoop or tablespoon
Instructions
- Preheat oven to 350°F. Line a large baking sheet with parchment paper or a silicone mat.
- In a medium bowl, whisk together flour, whole wheat flour (if using), baking soda, pumpkin pie spice, and salt.
- In a large bowl or mixer, beat softened butter until fluffy. Add granulated and brown sugars and beat until combined, scraping the bowl as needed. Add eggs one at a time, mixing well after each. Stir in pumpkin puree and vanilla.
- Mix in the dry ingredients until just combined. Fold in white chocolate chips.
- Drop about 2 tablespoons of dough onto the prepared pan, spacing cookies about 2 inches apart. Bake 10–12 minutes until edges are golden. Cool on the pan for 2 minutes, then transfer to a wire rack to finish cooling.
Notes
- Quality matters: Use fresh ingredients, especially butter and white chocolate, for the best flavor.
- Measure carefully: Spoon and level dry ingredients for accuracy.
- Storage: Store cookies layered with parchment in an airtight container for up to 3 days at room temperature, or freeze for up to 3 months.
- Make-ahead: Dough can be refrigerated up to 24 hours before baking.
Nutritional information is approximate and will vary based on ingredient brands and portion sizes.
, Carbs: 18 g, Protein: 1 g, Fat: 6 g
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