I crafted these Pumpkin Spice Cookies With White Chocolate Chips to showcase a clever blend of pumpkin puree, ground cinnamon, ginger, and white chocolate chips mixed with all-purpose flour and unsalted butter. Their aromatic spice mix and subtle sweetness create a uniquely inviting fall treat that surprises at every bite.

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I just stumbled upon a recipe that totally blew my mind – Pumpkin Spice Cookies with white chocolate chips. I love fall baking recipes, and these cookies are a game changer.

I mixed 2 cups all-purpose flour with half a teaspoon each of baking soda and salt, then added spices like 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon of both nutmeg and cloves to give it that incredible pumpkin spice kick. I creamed together half a cup unsalted butter with equal parts granulated and light brown sugar, then mixed in a large egg, a teaspoon of vanilla extract and 3/4 cup pumpkin puree.

Once my dough was ready, I folded in a cup of white chocolate chips for that special twist. These Pumpkin Spice Cookies with white chocolate chips aren’t just any fall inspired dessert, they remind me why i love experimenting in the kitchen every season.

Why I Like this Recipe

I really love this recipe because it gives me that perfect fall vibe with all the spices like cinnamon, ginger, nutmeg and cloves mixed with the pumpkin. It makes me feel cozy and ready for autumn every time i bake them.

I also like that it doesnt require chilling the dough which makes it super easy and fast to whip up even when i’m in a rush.

The white chocolate chips are another reason why i’m into these cookies; they melt a bit in the oven and create this awesome mix of creamy and spicy that i cant get enough of.

Lastly, baking these cookies fills my kitchen with an amazing smell which reminds me of fun family time in the fall so its become a tradition i look forward to every year.

Ingredients

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All-purpose Flour: Provides carbs for energy and acts as the base for our cookie texture.
Unsalted Butter: Adds creamy richness and flavor that make cookies tender and moist.
Granulated Sugar: Sweetens every bite, giving a slight crunch and classic cookie taste.
Pumpkin Puree: Offers fiber and nutrients, moistening cookies while adding that autumn spice.
White Chocolate Chips: Brings rich sweetness and smooth texture, a delightful surprise in every cookie.

Ingredient Quantities

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg

1 teaspoon vanilla extract

3/4 cup pumpkin puree

1 cup white chocolate chips

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a medium bowl, whisk together 2 cups of flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves then set aside.

3. In a large bowl, cream together 1/2 cup unsalted butter, 1/2 cup granulated sugar and 1/2 cup packed light brown sugar until it gets nice and creamy.

4. Mix in 1 large egg, 1 teaspoon vanilla extract and 3/4 cup pumpkin puree to the butter and sugar mixture until well combined.

5. Gradually add your dry ingredients into the wet ingredients stirring until just combined – try not to overmix!

6. Fold in 1 cup white chocolate chips carefully making sure they’re evenly spread throughout the dough.

7. Scoop about a tablespoon or two of dough on your prepared baking sheet and press them a tiny bit since these no-chill cookies don’t spread much.

8. Place the baking sheet in your preheated oven and bake for 10-12 minutes or until the edges start to get a light golden color.

9. Remove the cookies and let them sit on the sheet for a couple of minutes before transferring them to a wire rack to cool completely.

10. Enjoy your Pumpkin Spice Cookies once they’ve cooled down; theyre perfect to share with friends or keep as a yummy treat for yourself!

Equipment Needed

1. Youll need an oven that can be preheated to 350°F
2. A baking sheet to put your cookies on
3. Parchment paper to line your baking sheet
4. A medium sized mixing bowl for whisking together the dry ingredients
5. A whisk for mixing the dry ingredients with all the spices
6. A large mixing bowl for creaming the butter and sugars
7. An electric or hand mixer is really helpful for creaming the butter and sugars until its nice and creamy
8. Measuring cups and spoons to get all your ingredients just right
9. A rubber spatula or a wooden spoon to stir the wet and dry ingredients together
10. A tablespoon or dough scoop for portioning out the cookie dough
11. A wire cooling rack to let the cookies cool down completely after baking

FAQ

Q: Can I use canned pumpkin puree instead of fresh?

A: Yep its totally fine to use canned pumpkin puree its what most recipes suggest. Just be sure its unsweetened pumpkin not pumpkin pie filling.

Q: Can I substitute white chocolate chips with dark chocolate chips?

A: Sure you can do that if you like a more bittersweet flavor, just expect a different taste in your cookies.

Q: How long will these cookies stay fresh?

A: They usually stay good for about 3 to 4 days stored in an airtight container at room temperature, and if youre feeling adventurous you can freeze them.

Q: Do I really need to use all-purpose flour?

A: Yup, all-purpose flour works best for this recipe because it gives the cookies the right texture, if you use self-rising flour the cookies might turn out too puffy.

Q: Why do my cookies sometimes come out too hard?

A: Most likely youre overbaking them or using too much flour, so keep a close eye on them while they bake it can be a fine line between chewy and hard.

Pumpkin Spice Cookies Recipe Substitutions and Variations

All-Purpose Flour: You can swap this with whole wheat pastry flour for a slightly nuttier taste or try a gluten-free all-purpose blend if you need it
Unsalted Butter: Try using margarine or coconut oil instead so you can mix up the flavor a bit
Granulated Sugar: Coconut sugar is a good alternative if you’re looking to get a gentle caramel hint without changing the texture
Pumpkin Puree: Mashed sweet potatoes or butternut squash puree work pretty well if you cant find pumpkin on hand

Pro Tips

1. Make sure your butter is really soft before you start; if its too cold the sugars wont cream up nice and smooth which can mess with the cookie texture.
2. Be careful not to mix the wet and dry ingredients too much, ’cause overmixing can make the cookies turn out tough and dense.
3. When folding in the white chocolate chips, use a gentle hand so the chips don’t break up too much and you get big bursts of chocolate in your cookie.
4. Let your cookies sit on the baking sheet for a couple of minutes after pulling them from the oven so they firm up a bit and don’t fall apart when you move them.