1. Can I use pumpkin pie filling instead of pumpkin purée for this recipe?

No, it’s best to use plain pumpkin purée, as pumpkin pie filling contains added spices and sugar that may alter the flavor of the cookies. Stick with purée for the best result!

2. How should I store White Chocolate Pumpkin Spice Cookies?

To keep your cookies fresh, store them in an airtight container at room temperature for up to one week. If you want to keep them longer, you can freeze the cookies for up to 3 months. Just make sure to thaw them before enjoying!

3. Can I make these cookies without white chocolate chips?

Yes, you can swap out the white chocolate chips for semi-sweet chocolate chips, or even butterscotch chips if you prefer. You can also add nuts like pecans or walnuts for extra texture.

4. How do I know when the cookies are fully baked?

The cookies are done when the edges are lightly golden, and the centers are set. They may still seem a bit soft in the middle, but they will firm up as they cool on the baking sheet.

White Chocolate Pumpkin Spice Cookies – Easy & Delicious Recipe

Name: White Chocolate Pumpkin Spice Cookies
Prep time: 15 min
Cook time: PT-496940H54M57S
Total time: 30 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1 1/2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground cloves; 1/4 tsp ground ginger; 1 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/2 cup brown sugar, packed; 3/4 cup pumpkin purée; 1 large egg; 2 tsp vanilla extract; 1 1/2 cups white chocolate chips

Description

These White Chocolate Pumpkin Spice Cookies are soft, chewy, and packed with fall flavors. The aromatic blend of pumpkin spices combined with creamy white chocolate creates a delicious and comforting treat perfect for the season.

Ingredients

Scale

2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
3/4 cup pumpkin purée
1 large egg
2 tsp vanilla extract
1 1/2 cups white chocolate chips

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Instructions

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Mix in the pumpkin purée, egg, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Fold in the white chocolate chips until evenly distributed.
Using a cookie scoop or tablespoon, drop rounded dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set. Let them cool for 5 minutes on the baking sheets, then transfer to a wire rack to cool completely.

Notes

Do not overmix the dough to maintain a soft texture.
If you prefer a stronger pumpkin flavor, increase the amount of pumpkin purée slightly.
Store the cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.

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

Nutrition

Serving Size: 1 cookie
Calories: 150 kcal
Sugar: 18g
Sodium: 85mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 1g
Cholesterol: 25mg