Thick and Chewy Pumpkin Spice Cookies with White Chocolate
These thick and chewy pumpkin spice cookies make the perfect sweet treat! Soft and chewy and flavored with cinnamon, pumpkin spice, and cloves, with flecks of rich white chocolate sprinkled throughout… they are the ultimate fall cookie!
Fall is upon us, and that means pumpkin spice season is officially here!
I have been working on perfecting the perfect pumpkin spice cookie for awhile now. I’ve tried adding in pumpkin puree, but the result was a cookie that was much too cakey for my liking. Sure, the flavor was good, but I much prefer a thick and chewy cookie. And boy, did I nail it with these!
Chewy pumpkin cookies that are packed with pumpkin spice flavor and white chocolate chips, they make the perfect fall cookie.
Why You’ll Love These Cookies
- Soft and chewy: This cookie has the perfect texture! Its thick and soft, with crisp edges and a chewy center, just as all cookies should be, right?
- Full of fall flavors: This cookie recipe is the perfect fall dessert! Pumpkin spice, cinnamon, and cloves combine to make a cookie that is full of spiced fall flavor.
- Quick and easy: These cookies can be made in own bowl and bake up very quickly (8-9 minutes!) This helps obtain that chewy texture that we’re going for.
Ingredients You’ll Need
To make this delicious cookie recipe, you’ll need a few simple ingredients:
Basics
- Flour: I use organic unbleached all purpose flour.
- Cornstarch: An essential ingredient! The secret to thick, chewy cookies.
- Sugar: I use a combination of white and brown sugar to make an extra chewy, flavorful cookie.
- Softened butter: Salted or unsalted butter works just fine.
- Egg + 1 egg yolk: Don’t skimp on the extra egg yolk!
Spices + Extras
- Salt: I use Redmond mineral salt.
- Pumpkin Pie Spice: You can find this among the other spices at the grocery store. It is a favorite of mine for fall baking!
- Cinnamon
- Cloves
- Vanilla extract: Pure vanilla extract works best.
- White Chocolate Chips: Regular chocolate chips will also work as an easy swap for this recipe!
Step by Step Instructions
- Preheat oven to 375 degrees F. Prepare two baking sheets by lining them with parchment paper or a silpat baking mat. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or a medium bowl, cream together butter and sugars until combined.
- Beat in the eggs and vanilla extract until light (about 1 minute).
- Begin adding in the dry ingredients, mixing until combined.
- Add white chocolate chips and mix well.
- Using a medium sized cookie scoop, scoop out 12 equal balls of cookie dough onto each prepared cookie sheet.
- Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just barely starting to turn golden brown.
- Let them sit on the baking pan for 5 minutes before removing to cooling rack.
- Baked cookies will store well in an airtight container for up to 5 days.
Tips for Success
- I always like to slightly underbake my cookies in order to obtain a chewier texture. They will continue to cook briefly on the cookie sheet once they are pulled out of the oven.
- Don’t skip out on the additions of the egg yolk and cornstarch. They help to make a much softer, chewier cookie!
- Using room temperature ingredients really does make a difference!
- I recommend using cookie scoops so that all the cookies are uniform in size. I have linked the ones I like down below. I typically use a medium size scoop for cookies!
- I pretty much use salted butter exclusively, but you can absolutely substitute unsalted butter if you prefer.
- I used store-bought pumpkin spice in this recipe, but homemade pumpkin pie spice would be a delicious alternative.
- Experiment with different flavors! Although white chocolate is definitely delicious, I think dark chocolate chips would also be divine in this recipe.
FAQs and Storage
Yes! These cookies can be made ahead of time and placed in the freezer until ready to bake. Sometimes I will make double the amount of cookie dough just so I can freeze some to have at a later time. My method for this is to scoop out balls of cookie dough and add them to a gallon sized freezer safe bag, making sure I store the bag laying flat in the freezer. Once you are ready to bake, you can pop the cookies straight from the freezer into the oven, or set out on the counter to thaw beforehand. If you are putting them straight in the oven from the freezer, you may need to adjust your baking time to allow the frozen dough extra time to bake.
These cookies store well at room temperature on the counter for up to 3 days, or an airtight container for up to 5 days. If you haven’t heard of the bread trick, definitely try it! Simply add a small slice of bread to your container to keep your cookies extra soft!
Shop Recommended Tools
Disclaimer: This post contains affiliate links, meaning I make a small commission off of them with no extra cost to you. Read my full disclosure policy here.
More Recipes You’ll Love
- Homemade Pumpkin Spice Latte w/ Maple Sweet Cream
- Pumpkin Spice Granola with Chocolate Chips
- Chewy Oatmeal Chocolate Chip Cookies
- Pecan Chocolate Chip Cookies w/ Einkorn Flour
Pin it For Later!
Chewy Pumpkin Spice and White Chocolate Cookies
These thick and chewy pumpkin spice cookies make the perfect sweet treat! Soft and chewy and flavored with cinnamon, pumpkin spice, and cloves, with flecks of rich white chocolate sprinkled throughout... they are the ultimate fall cookie!
Ingredients
- 2 sticks butter, softened
- 1 cup brown sugar
- 1 cup white sugar
- 1 egg + 1 egg yolk
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp cornstarch
- 1/2 tsp baking powder
- 1 tsp pumpkin spice
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 3 cups all purpose flour
- 1 1/2 cups white chocolate chips
Instructions
- Preheat oven to 375 degrees F. Prepare two baking sheets by lining them with parchment paper or a silpat baking mat. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or a medium bowl, cream together butter and sugars until combined.
- Beat in the eggs and vanilla extract until light (about 1 minute).
- Begin adding in the dry ingredients, mixing until combined.
- Add white chocolate chips and mix well.
- Using a medium sized cookie scoop, scoop out 12 equal balls of cookie dough onto each prepared cookie sheet.
- Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just barely starting to turn golden brown.
- Let them sit on the baking pan for 5 minutes before removing to a cooling rack.
- Baked cookies will store well in an airtight container for up to 5 days.
Notes
If you enjoyed this recipe for pumpkin white chocolate chip cookies, be sure to come back and leave a comment and a star rating. I would love to know how they turned out for you!
