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White Chocolate Chip Pumpkin Spice Cookies

White chocolate chip pumpkin spice cookies with warm fall spice and melty white chocolate chips in every bite. A chewy-soft texture starts with creaming butter and sugars, then baking until just set.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 190
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 cup unsalted butter, softened
  • 0.75 cup brown sugar, packed
  • 0.25 cup granulated sugar
  • 0.3333333333 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
  • 1 flaky sea salt for topping

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 375F and line baking sheets with parchment or silicone mats.
  2. Blot the pumpkin puree dry so the dough bakes without excess moisture.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined.
Cream wet ingredients
  1. Beat softened unsalted butter with brown sugar and granulated sugar until smooth and well mixed.
  2. Add blotted pumpkin puree, egg, egg yolk, vanilla, and butter extract, then mix until the batter looks uniform.
Combine and portion
  1. Fold the flour mixture into the wet ingredients just until no dry streaks remain.
  2. Fold in white chocolate chips so they are evenly distributed through the dough.
  3. Scoop 2-tablespoon rounds and space them on the prepared baking sheets.
Bake and finish
  1. Bake at 375F for 10-12 minutes, until the edges look set and the centers still look slightly soft.
  2. Immediately press extra white chocolate chips on top and sprinkle with flaky sea salt while the cookies are hot.

Notes

For thicker cookies, scoop dough, then pause 2-3 minutes before baking so the butter firms up slightly; spooning too quickly can spread more. Store airtight at room temperature up to 3 days or refrigerate up to 5 days. Freeze baked cookies up to 2 months; thaw at room temperature. For a dairy-light option, use plant-based butter (same bake behavior), keeping the rest the same.