These pumpkin spice cookies with white chocolate chips are my go-to when I want cozy fall flavor without using pumpkin purée. There’s no pumpkin in the dough—just warm pumpkin pie spice, sweet white chocolate, and pumpkin-spice baking chips folded into a soft, chewy cookie. They’re rich, spiced, and ready in under 30 minutes, perfect with an afternoon latte or for sharing at a seasonal gathering.
Top Reader Review
“These were so easy to make and absolutely scrumptious!” – Barbara
Pumpkin White Chocolate Chip Cookies
It’s never too early for pumpkin spice. These cookies deliver that classic fall taste without using pumpkin purée. White chocolate adds sweetness that balances the spice, while pumpkin-spice baking chips bring concentrated autumn flavor to every bite. If you can’t find pumpkin-spice chips, butterscotch or cinnamon chips make good substitutes.
Let Your Eyes Be Your Guide
Instead of relying only on time, watch the cookies’ surface. They’re done when the edges are lightly golden and the centers still have a slight sheen—not wet, but glossy. The cookies will finish setting as they cool, giving you a tender, chewy center without overbaking.
Pumpkin Spice White Chocolate Chip Cookies Recipe
Equipment
- Kitchen scale (optional)
- Baking sheet
- Hand mixer
- Cookie portion scoop (optional)
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1 cup (2 sticks) salted butter, room temperature
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 cups white chocolate chips
- 1 cup pumpkin-spice chips (or substitute butterscotch or cinnamon chips)
Instructions
- Preheat: Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
- Mix dry ingredients: Whisk together the flour, pumpkin pie spice, and baking soda in a medium bowl. Set aside.
- Cream butter and sugars: Using a hand mixer, cream the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 5 minutes.
- Add eggs and vanilla: Mix in the vanilla and eggs, beating just until the eggs are incorporated.
- Combine: Reduce mixer speed to low and slowly add the flour mixture. Fold in the white chocolate chips and pumpkin-spice chips, stirring just until combined.
- Portion: Scoop about 2 tablespoons of dough onto an ungreased sheet pan, spacing cookies about 2 inches apart.
- Bake: Bake 10–14 minutes, until edges are golden brown but centers remain slightly glossy. Let cool 5 minutes on the pan, then transfer to a wire rack to finish cooling.
Notes
- Do not overmix after adding the flour—mix on low and stop as soon as the dough comes together to avoid dense cookies.
- Bake in a fully preheated oven for even results.
- Allow cookies to cool completely before storing.
- If pumpkin-spice chips are unavailable, butterscotch chips are a tasty substitute.
Storage: Store cookies in an airtight container at room temperature for up to 3 days, refrigerate up to 5 days, or freeze up to 1 month. Thaw at room temperature before serving.
How to Make Pumpkin Spice Cookies Step-by-Step
Prep: Gather ingredients and bring butter and eggs to room temperature. Preheat oven to 375°F and line a baking sheet with parchment paper.
Whisk dry ingredients: Combine 3 cups all-purpose flour, 2 teaspoons pumpkin pie spice, and 1 teaspoon baking soda in a medium bowl.
Cream the butter: With a hand mixer, cream 1 cup salted butter (room temperature), 1 cup brown sugar, and ½ cup granulated sugar until light and fluffy, about 5 minutes.
Add the eggs: Mix in 2 teaspoons vanilla and 2 large room-temperature eggs until just combined.
Fold in chips: Add dry ingredients on low speed, then gently fold in 2 cups white chocolate chips and 1 cup pumpkin-spice chips. Stir only until combined.
Portion and bake: Scoop 2-tablespoon portions onto an ungreased baking sheet, spacing 2 inches apart. Bake 10–14 minutes until edges are golden and centers still look slightly glossy. Cool 5 minutes on the pan, then transfer to a wire rack.
Cool: Allow cookies to finish cooling on a wire rack before storing or serving.
How to Store
Store leftover cookies in an airtight container at room temperature up to 3 days, refrigerated up to 5 days, or frozen up to 1 month. Thaw frozen cookies at room temperature before serving.