Pumpkin Spice Cookies With White Chocolate Chips

Name: Pumpkin Spice Cookies With White Chocolate Chips for Fall
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 2 sticks unsalted butter (softened, margarine can be used); 200 g granulated sugar (brown sugar can be used for deeper flavor); 220 g packed brown sugar (light or dark brown sugar works well); 1 large egg (for vegan option use flax egg); 8 oz pumpkin puree (pure pumpkin, not pumpkin pie filling); 1 tsp vanilla extract (use pure vanilla for best flavor); 360 g all-purpose flour (can substitute with gluten-free blend); 1 tsp baking soda (baking powder can be used in a pinch); 1 tsp baking powder (helps cookies rise); 1 tsp ground cinnamon (add more for extra spice); 1/2 tsp ground nutmeg (freshly grated nutmeg enhances flavor); 1/2 tsp ground ginger (optional); 1/2 tsp salt (balances sweetness); 6 oz white chocolate chips (dark chocolate chips can be alternative)

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As the leaves start to change, there’s nothing quite like the smell of Pumpkin Spice Cookies With White Chocolate Chips wafting through the house. I remember the first time my son, Jake, helped me bake these cookies. He was so excited to add the white chocolate chips, claiming they were the ‘magic ingredient’ that made everything better. Trust me, these cookies are a fall favorite for a reason!

Why You’ll Love It

They’re soft and chewy with a delightful pumpkin spice flavor.
The white chocolate chips add a sweet creaminess that pairs perfectly with the spices.
They’re easy to make and perfect for sharing at fall gatherings.

Pure Comfort

These cookies are pure comfort in every bite. The warm spices and creamy chocolate chips make them an instant hit, whether you’re enjoying them with a cup of cider or sharing them with friends.

What You Need

2 sticks 1 cup unsalted butter, softened – You can use margarine as a substitute.
200 g 1 cup granulated sugar – Brown sugar can be used for a deeper flavor.
220 g 1 cup packed brown sugar – Light or dark brown sugar works well.
1 1 large egg – For a vegan option, use a flax egg.
8 oz 1 cup pumpkin puree – Make sure it’s pure pumpkin, not pumpkin pie filling.
1 tsp 1 tsp vanilla extract – Use pure vanilla for the best flavor.
360 g 3 cups all-purpose flour – You can substitute with a gluten-free blend.
1 tsp 1 tsp baking soda – Baking powder can be used in a pinch.
1 tsp 1 tsp baking powder – This helps the cookies rise.
1 tsp 1 tsp ground cinnamon – Feel free to add more for extra spice.
1/2 tsp 1/2 tsp ground nutmeg – Freshly grated nutmeg enhances flavor.
1/2 tsp 1/2 tsp ground ginger – You can skip this if you prefer.
1/2 tsp 1/2 tsp salt – This balances the sweetness.
6 oz 1 cup white chocolate chips – Dark chocolate chips can be a great alternative.

Time to Cook

Prep: 15 minutes | Cook: 12 minutes | Total: 27 minutes | Difficulty: Easy | Make-Ahead: Yes, you can make the dough ahead and refrigerate it.

Steps to Make It

Preheat your oven to 350°F. The sweet aroma of spices will fill your kitchen as they bake. This temperature is perfect for achieving that golden color.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. You should see a pale, creamy mixture that looks inviting.
Add in the egg, pumpkin puree, and vanilla extract. Mix until everything is well combined and smooth. It should have a lovely orange hue from the pumpkin.
In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. This helps distribute the spices evenly throughout the cookies.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; you want a soft dough that holds together.
Fold in the white chocolate chips gently. You should see little pockets of chocolate throughout the dough, ready to melt into gooey goodness.
Scoop tablespoon-sized portions of the dough onto a baking sheet lined with parchment paper. Leave some space between each cookie to allow for spreading.
Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden. The centers might look a bit soft, but they will firm up as they cool.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set and makes them easier to move.
Enjoy these delightful cookies warm or at room temperature. They’re perfect with a cup of coffee or hot cocoa!

Make It Perfect

For extra flavor, add a pinch of cloves or allspice to the dough.
If you want chewy cookies, underbake them slightly and let them cool on the baking sheet.
Store leftover cookies in an airtight container to keep them soft and fresh.

Mix It Up

Try adding chopped nuts for a crunchy texture.
Substitute half the white chocolate chips with dark chocolate for a richer taste.

Perfect Partners

Serve these cookies with a warm cup of apple cider.
Pair them with vanilla ice cream for a delicious dessert.

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FAQs

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 3 days.

How do I store leftover cookies?

Keep them in an airtight container at room temperature for up to a week.

Can I freeze these cookies?

Absolutely! Freeze them in a single layer, then transfer to a bag for up to 3 months.

What can I use instead of pumpkin puree?

You can use applesauce or mashed banana for a different flavor.

Why are my cookies flat?

Make sure your butter is softened, not melted, and check your baking soda’s freshness.

Conclusion

These Pumpkin Spice Cookies With White Chocolate Chips are sure to become a fall staple in your home. With their warm spices and creamy chocolate, they bring a cozy touch to any gathering. Bake a batch and enjoy the season!