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Pumpkin Spice Cookies

Pumpkin Spice Cookies - featured image

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Soft, chewy Pumpkin Spice Cookies bursting with warm fall flavors and loaded with white chocolate and pumpkin spice chips.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 2 teaspoon pumpkin spice
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter room temperature
  • 1 cup brown sugar packed
  • ½ cup granulated sugar
  • 2 eggs room temperature
  • 2 teaspoon vanilla extract
  • 2 cups white chocolate chips
  • 1 cup pumpkin spice chips

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Line a sheet pan with parchment paper.
  3. Whisk together the flour, pumpkin spice, baking soda, and salt in a medium mixing bowl.
  4. Set the dry ingredient mixture aside.
  5. Cream together the room temperature butter, packed brown sugar, and granulated sugar in a stand mixer on medium speed for about 5 minutes.
  6. Mix until the mixture is light and fluffy.
  7. Scrape down the sides of the bowl with a rubber spatula to ensure even mixing.
  8. Add in the room temperature vanilla extract and eggs to the creamed mixture.
  9. Mix just until the eggs are incorporated into the dough.
  10. Turn the mixer speed down to low.
  11. Slowly add in the whisked flour mixture to the wet ingredients.
  12. Mix just until the flour is combined and no dry streaks remain.
  13. Fold in the white chocolate chips and pumpkin spice chips into the dough.
  14. Stir gently until the chips are just combined throughout the dough.
  15. Scoop about two tablespoons of cookie dough per cookie onto the prepared sheet pan.
  16. Ensure to keep the cookie dough balls about two inches apart on the pan.
  17. Bake for 10-14 minutes in the preheated oven.
  18. Bake until the edges of the cookies are golden brown.

Notes

Ensure butter and eggs are at room temperature for best results.
Do not overmix the dough after adding flour to keep cookies tender.
Measure flour correctly by spooning it into the cup then leveling off.
Cookies will continue to set as they cool; remove when edges are golden.
Use parchment paper for easy cleanup and even baking.