Description
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
Scale
- 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 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.
- 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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To Freeze Cookie Dough: 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.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Cuisine: American
