Pumpkin Spice Cookies with White Chocolate
These Pumpkin Spice Cookies are super soft and chewy, loaded with Pumpkin Spice Truffles, sweet White Chocolate Chips, and spiced Cinnamon Chips for a spiced cookie recipe that's a perfect way to celebrate pumpkin season!
Servings: 18
Ingredients
- ½ cup Butter Cold, Cut into Cubes
- ½ cup Brown Sugar 106g
- ¼ cup Granulated Sugar 50g
- 1 Egg Large
- 1 teaspoon Vanilla Extract
- 3 Tablespoon Pumpkin Puree
- 1 teaspoon Pumpkin Spice
- ¼ teaspoon Salt
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 2 Tablespoon Cornstarch
- 1¾ cups All Purpose Flour 210g
- 1 cup White Chocolate Chips *Divided
- 1 cup Pumpkin Spice Truffles *Divided
- 1 cup Cinnamon Chips *Divided
Instructions
- Preheat the oven to 350 F Degrees. Line two baking sheets with parchment paper and set aside.
- In a large mixing bowl, cube cold butter and combine with granulated sugar and brown sugar. Mix on low until combined. Mix for 2-3 minutes. Butter will break down and combine with sugar.
- Add Egg, Vanilla Extract, and Pumpkin Puree, and continue to mix the ingredients together. Scrape the sides of the bowl to ensure you're including all the ingredients.
- In a separate bowl, combine the dry ingredients of All-Purpose Flour, Baking Soda, Baking Powder, Pumpkin Pie Spice, Salt, and Cornstarch.
- Gradually add the dry ingredients to the wet ingredients and mix to combine. Do not overmix.
- Hand stir in ¾ cup each of White Chocolate Chips, Cinnamon Chips, and Pumpkin Spice Truffles. Reserve the remaining chips for after baking.
- Scoop cookie dough using a #24 cookie scoop. Or about 3 tablespoons of cookie dough and place on the prepared baking sheets, allowing at least 2 inches apart for spreading while baking.
- Bake at 350 F Degrees for 8–10 minutes or until edges are set.
- Remove the cookies from the oven and immediately press 3–4 White Chocolate Chips, Truffle Chips, and Cinnamon Chips on top.
- Allow the cookies to cool for a few minutes on the baking sheet before moving them to a wire cooling rack to cool completely.
Notes
Storage
- Store: Once baked, store your chewy pumpkin spice cookies in an airtight container. This will keep them fresh and chewy for up to 7 days.
- Freeze: Once completely cooled, place them in an airtight container or freezer bag, separating layers with parchment paper. If you want to prepare them in advance, you can freeze the cookie dough balls before baking them. Place them on a cookie sheet in the freezer until solid, then transfer to a freezer bag. They can be frozen for up to 3 months and baked from frozen; simply increase the baking time by a couple of minutes.
Troubleshooting
- Cookie dough tends to be sticky. If the dough is too soft, add an additional tablespoon or two of All Purpose Flour.
- The cookie dough can be chilled for 30 minutes prior to baking.
- I recommend measuring the Pumpkin Puree out properly and not just eyeballing it, as it can add too much moisture to the cookie dough, which will make the cookies flat and thin.
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