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 always welcome fall after a long few months of hot weather. It’s nice to embrace the cooler days and switch up things seasonally, both outside and in the kitchen!
If you need me, I’ll more than likely be in the kitchen with my favorite fall flavored coffee (hey pumpkin spice latte), baking some sort of fall dessert, enjoying these cooler days while they last. They always seem to go by so fast!
This recipe took a few tries to get just right. I initially 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.
Let’s make them!
Why You’ll Love This Recipe
Ingredients You’ll Need
This is a quick overview of essential ingredients needed for this recipe. Make sure to check out the recipe card below for the full list!
Tips for Making These Cookies
- 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.
Be sure to check out the full recipe and ingredient list below!
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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.
Recipe FAQs
The addition of an extra egg yolk (to add richness and chewiness) as well as cornstarch helps to make an extra thick and chewy cookie. I also always recommend slightly underbaking cookies to keep them soft and chewy.
No, I don’t recommend it. Adding pumpkin puree will add a lot of moisture, affecting the texture of the cookies.
Storage and Freezing Instructions
- Storage: 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!
- Freezing: 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.
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Chewy Pumpkin Spice and White Chocolate Cookies
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
- 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 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.
- Storage: 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!
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If you enjoyed this recipe for pumpkin spice 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!
