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White Chocolate Chip Pumpkin Spice Cookies

White chocolate chip pumpkin spice cookies with a tender, chewy center and melty white chocolate throughout. Toss in warm cinnamon and pumpkin pie spice, then bake until the edges look set and lightly golden.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 0.5 tsp salt
Wet ingredients
  • 0.75 lb unsalted butter, softened
  • 0.75 cup brown sugar, packed
  • 0.25 cup granulated sugar
  • 0.33 cup pumpkin puree (blotted dry)
  • 1 egg
  • 1 egg yolk
  • 2 tsp vanilla
  • 1 tsp butter extract (optional for richness)
Add-ins and topping
  • 1.5 cup white chocolate chips
  • Flaky sea salt for topping

Equipment

  • 1 sheet pan

Method
 

Prep the oven and dry mix
  1. Preheat oven to 375F and line baking sheets.
  2. Blot pumpkin dry.
  3. Whisk together all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt in a bowl.
Cream wet ingredients
  1. Beat softened unsalted butter with both brown sugar and granulated sugar until combined.
  2. Add the blotted pumpkin puree, egg, egg yolk, vanilla, and butter extract (if using), and mix until the batter looks smooth.
Combine and bake
  1. Fold the flour mixture into the wet ingredients just until no dry streaks remain.
  2. Fold in white chocolate chips.
  3. Scoop 2-tablespoon rounds onto the lined sheets, spacing them apart.
  4. Press extra white chocolate chips on top and sprinkle with flaky sea salt.
  5. Bake for 10-12 minutes, until the cookies look set around the edges and the tops are lightly golden.

Notes

For the best texture, blot the pumpkin puree thoroughly so the dough doesn’t spread too much. Store baked cookies in an airtight container at room temperature for up to 4 days; refrigerate up to 1 week. Freeze baked cookies up to 2 months; thaw at room temperature. For a dairy-light option, use vegan butter sticks in the same amount (results vary slightly).