Go Back

White Chocolate Chip Pumpkin Spice Cookies

White chocolate chip pumpkin spice cookies with soft centers and melty white chocolate pools. Loaded with pumpkin puree (blotted dry) and a cozy spice blend, then finished with flaky sea salt for contrast.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 180
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)
mix-ins and topping
  • 1.5 cup white chocolate chips
  • 1 flaky sea salt for topping

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 375F and line baking sheets with parchment or a silicone liner for easy release.
  2. Blot the pumpkin puree dry so the cookies bake up without spreading too much.
Mix the dry ingredients
  1. Whisk together the all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined.
Mix the wet ingredients
  1. Beat the softened unsalted butter, brown sugar, and granulated sugar until smooth and well blended.
  2. Mix in the blotted pumpkin puree, egg, egg yolk, vanilla, and butter extract until the dough looks cohesive.
Combine and shape
  1. Fold the flour mixture into the wet ingredients just until no dry streaks remain.
  2. Fold in the white chocolate chips, keeping the dough thick and avoiding overmixing.
  3. Scoop 2-tablespoon rounds onto the prepared baking sheets, spacing them apart.
  4. Press a few extra white chocolate chips on top of each dough portion and sprinkle with flaky sea salt.
Bake
  1. Bake at 375F for 10-12 minutes, watching for edges that set while the centers remain slightly soft and lightly golden.

Notes

For the best texture, blotting the pumpkin puree is key—excess moisture can cause spreading. Store baked cookies in an airtight container at room temperature for up to 5 days; freeze unbaked dough scoops up to 2 months and bake from frozen (add 1-2 minutes). For a dairy-free swap, use a 1:1 vegan butter stick and dairy-free white chocolate chips (texture may vary slightly).