1. Can I use regular chocolate chips instead of white chocolate chips in Pumpkin Spice Cookies?

Yes! While white chocolate chips complement the pumpkin spice flavor wonderfully, you can certainly use regular chocolate chips if you prefer. Semi-sweet chocolate chips or even milk chocolate chips would both be great alternatives, giving the cookies a different yet delicious taste.

2. Can I freeze the cookie dough for later use?

Absolutely! You can freeze the cookie dough before baking. Simply scoop the dough into balls, place them on a baking sheet, and freeze until solid. Once frozen, transfer the dough balls to a zip-top bag or airtight container. When ready to bake, just place the frozen dough on the baking sheet and add an extra 1-2 minutes to the baking time.

3. How do I prevent my Pumpkin Spice Cookies from spreading too much while baking?

To prevent the cookies from spreading too much, ensure that your butter is softened but not too soft. Over-softened butter can cause the cookies to spread excessively. Additionally, make sure your dough is chilled before baking if you’re concerned about spreading, even though this recipe doesn’t require chilling.

4. How can I make these cookies spicier?

If you enjoy a more robust spice flavor, you can increase the amount of pumpkin spice or add extra ground cinnamon, ginger, or nutmeg to the dough. For an extra kick, you could also try adding a pinch of ground cloves or even cayenne pepper for a spicy twist.

Pumpkin Spice Cookies – Easy Fall Recipe (No Chill)

Name: Pumpkin Spice Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 2 teaspoons pumpkin spice; 1 teaspoon baking soda; 1 teaspoon salt; 1 cup butter (room temperature); 1 cup brown sugar (packed); 1/2 cup granulated sugar; 2 large eggs (room temperature); 2 teaspoons vanilla extract; 2 cups white chocolate chips; 1 cup pumpkin spice chips

Description

Pumpkin Spice Cookies are a delicious fall treat that combine the comforting flavors of pumpkin spice with creamy white chocolate chips. These soft, chewy cookies are easy to make with no chilling required, making them perfect for last-minute baking during the cozy autumn months.

Ingredients

Scale

3 cups all-purpose flour
2 teaspoons pumpkin spice
1 teaspoon baking soda
1 teaspoon salt
1 cup butter (room temperature)
1 cup brown sugar (packed)
1/2 cup granulated sugar
2 large eggs (room temperature)
2 teaspoons vanilla extract
2 cups white chocolate chips
1 cup pumpkin spice chips

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Instructions

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a medium-sized mixing bowl, whisk together the flour, pumpkin spice, baking soda, and salt. Set this mixture aside.
In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 5 minutes.
Add the vanilla extract and eggs to the butter mixture, mixing until fully incorporated.
Reduce the mixer speed to low and slowly add the flour mixture. Mix until just combined.
Fold in the white chocolate chips and pumpkin spice chips until evenly distributed.
Scoop about two tablespoons of dough onto the prepared baking sheet, spacing each cookie about two inches apart.
Bake for 10-14 minutes or until the edges are golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Ensure your butter is softened to room temperature for the best texture.
If you can’t find pumpkin spice chips, you can substitute them with more white chocolate chips or try caramel chips.
For softer cookies, remove them from the oven when the edges are golden but the centers are still slightly soft.
Store the cookies in an airtight container at room temperature for up to 3 days.
You can freeze the dough or baked cookies for longer storage.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 20g
Sodium: 75mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 1g
Cholesterol: 30mg