Pumpkin Spice Cookies are one of the most popular desserts for fall. These are a no-chill cookie recipe, quick to make & packed with pumpkin spice chips & white chocolate chips too. SO GOOD!
I love pumpkin spice cookies. They are one of my favorite desserts to enjoy during the fall. They are just so delicious and comforting that it brings me joy.
This is one of my favorite recipes because they are so easy to make with NO CHILLING – which means no waiting. These cookies also smell really good when they are baking, which is another reason that I enjoy them so much!
Pumpkin spice cookies are a favorite dessert for many people during the fall season. This particular cookie can be found in grocery stores and bakeries all over the United States. But you can make them in the comfort of your own home.
The combination of spices used to make these cookies varies, but they usually include cinnamon, ginger, cloves, nutmeg, and allspice – or you can just use pumpkin pie spice as we did here.
These spices give the cookie a warm and spicy flavor that is sure to please any taste buds.
Here are some commonly asked questions
What does a pumpkin spice cookie taste like?
A pumpkin spice cookie tastes like a mix of sweet and spicy. The taste is similar to the smell that comes from baking these types of cookies with cinnamon, brown sugar, nutmeg, cloves, and ginger.
You can even add orange zest to these cookies for a hint of citrus.
How to store these pumpkin spice cookies
The best way to store these is in an airtight container at room temperature. You can also wrap the cookies (paired in 2 with the bottoms together) in plastic wrap or in a zip-top bag. Then you can keep them in the freezer for up to 1 month.
Can this recipe for spiced pumpkin cookies be cut in half?
Yes – you can cut this recipe in half if you only need 1 dozen cookies. It is super easy to do – but they are so good that you’ll wish you made the whole batch.
What do you mean by soft butter?
You will need to take your butter out of the fridge about an hour before you would like to bake the cookies for the butter to soften but not get too soft.
How to soften the butter to room temperature?
First
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
Second
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
Third
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
Why do the ingredients need to be at room temperature?
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.
When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.
How do I properly measure the flour?
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.
pumpkin spice chocolate chip cookies
ingredients for pumpkin spice cookies
- all-purpose flour
- pumpkin spice
- baking soda
- salt
- butter – room temperature
- brown sugar – packed
- granulated sugar
- eggs – room temperature
- vanilla extract
- white chocolate chips
- pumpkin spice chips
Where do I find pumpkin spice chips?
I used the toll house pumpkin spice-filled baking truffles, which you can find at your local grocery store during the fall season.
However – if you can’t find them at your local store- there are many online retailers that have them. Check my affiliate link in the list below to the direct product.
What if I can’t find the pumpkin spice chocolate chips?
You can just do 2 cups of white chocolate chips, and they will still be great. Chocolate chips come in so many different flavors these days – you might also try some in caramel, espresso, or even toffee.
You could also mix toffee bits into the cookies.
How to Make Pumpkin Spice Cookies
- Preheat the oven to 375°. Line a sheet pan with parchment paper.
- Whisk together the flour, pumpkin spice, baking soda, and salt in a medium mixing bowl, set it aside.
- Cream together the butter, brown sugar, and granulated sugar in the mixer on medium speed until it is light and fluffy, about 5 minutes. Scrape down the sides of the bowl with a rubber spatula.
- Add in the vanilla and eggs, mix just until the eggs are incorporated.
- Turn the mixer down to low and slowly add in the flour mixture.
- Fold in the white chocolate chips and pumpkin spice chips, stir just until combined.
- Scoop about two tablespoons of cookie dough onto the prepared sheet pan, making sure to keep the dough about two inches apart.
- Bake for 10-14 minutes until the edges are golden brown.
What if I don’t have pumpkin pie spice?
I understand that you might not keep pumpkin pie spice on hand – or maybe you used so much last season that you may have run out. No problem – just blend the following ingredients together and you will have your own homemade pumpkin pie spice.
- 1/3 cup cinnamon
- 1 tbsp each of ground ginger, nutmeg, ground cloves
- 2 tsp Allspice
Can the cookies be made ahead of time?
You bet – these cookies can be made ahead of time. If you would like to do that, let the baked cookies cool to room temperature. Then place them in an airtight container for up to 3 days prior to serving.
If you would like to make the dough ahead of time and bake the cookies the next day – you can refrigerate it overnight.
However, since the dough doesn’t require chilling you will need to either let it come to room temperature before baking the next day OR add 1-2 minutes to the baking time.
DON’T MISS THESE HOLIDAY E-BOOKS!
LOVE PUMPKIN? Don’t miss these other pumpkin recipes
Products I love when making pumpkin spice cookies…
This cookie recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made pumpkin spice cookies before, & you might be a bit nervous – but you’re going to love them.
I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.
- brown sugar
- pumpkin spice chips
- mixer
- nesting bowls
- measuring cups
- measuring spoons
- baking sheets
- parchment paper
- cookie scoop
If you love this Easy Pumpkin Spice Cookies recipe, you’re going to love these other cookies too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Pumpkin Spice Cookies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Pumpkin Spice Cookies
Ingredients
- 3 cups all-purpose flour
- 2 teaspoon pumpkin spice
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter room temperature
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 eggs room temperature
- 2 teaspoon vanilla extract
- 2 cups white chocolate chips
- 1 cup pumpkin spice chips
Instructions
- Preheat the oven to 375°. Line a sheet pan with parchment paper.
- Whisk together the flour, pumpkin spice, baking soda, and salt in a medium mixing bowl, set it aside.
- Cream together the butter, brown sugar, and granulated sugar in the mixer on medium speed until it is light and fluffy, about 5 minutes. Scrape down the sides of the bowl with a rubber spatula.
- Add in the vanilla and eggs, mix just until the eggs are incorporated.
- Turn the mixer down to low and slowly add in the flour mixture.
- Fold in the white chocolate chips and pumpkin spice chips, stir just until combined.
- Scoop about two tablespoons of cookie dough onto the prepared sheet pan, making sure to keep the dough about two inches apart.
- Bake for 10-14 minutes until the edges are golden brown.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Giftbasketworldwide says
Excellent!! Will try it for sure.
Sanaa says
I just made these tonight and they were soooo good!! I was questioning the white chocolate chips but they went so well together!! Thanks!!
Dennis Kirchner says
Pumpkin spice chewy white chocolate chip cookies got to be awesome. Thanks for sharing.
Mary says
I wanted more pumpkin taste so I omitted half cup butter and put in half cup pumpkin puree and 1 Tbsp pumpkin spice. Overkill? Nope! They taste great. Husband and kids love them.
Charlie says
These came out AMAZING! Added a tiny dash of nutmeg and sifted the flour before mixing in. I didn’t have pumpkin spice chips, but the white chocolate chips were plenty. I halved the recipe and it made about 11 good sized cookies.
Ellie says
Did I miss where you said how many eggs?
Ellie says
Duh nm
Gina Kleinworth says
All of the ingredient quantities are listed in the full printable recipe at the bottom of the post. You scrolled right past it to the comment section. If you click the jump to recipe button – it takes you right there.
Jennifer Dierking says
This delicious cookie was very easy to make. I was a little shy of the amount of pumpkin pie spice chips to add and added some Heath Bar chips I had on hand to make up the difference. They were a hit!
Becki says
I’ve never heard of pumpkin spice chips and cannot find them around here. Is there something else I can use?
Gina Kleinworth says
I have found a few different brands that sell the pumpkin spice flavored chips on Amazon – Nestle and Lilys. You could also swap them out with caramel, butterscotch, or even peanut butter-flavored chocolate chips. I also saw that Hershey’s has a new cream cheese chip that I think would be amazing in these.
Christina says
I just made these tonight with my daughter and they are so soft and delicious!!! We didn’t have any Pumpkin Spice chips so we just did the amount for the white chocolate. A new family favorite, will make again thank you!!!
Katrina says
These cookies came out perfectly! I halved the recipe. I didn’t have any regular butter on hand so I used miyokos plant based butter, and omitted the salt due to the salt content of the butter. I measured with my heart on the pumpkin spice because I love my cookies more spiced than not. Wow. My boyfriend and I ate the whole batch in one sitting. The texture of the cookies were spot on perfect. Thank you!
SS says
Can the baked cookies be frozen?
Gina Kleinworth says
Yes – please see the FAQ section.
How to store these pumpkin spice cookies
The best way to store these is in an airtight container at room temperature. You can also wrap the cookies (paired in 2 with the bottoms together) in plastic wrap or in a zip-top bag. Then you can keep them in the freezer for up to 1 month.
Karen says
Made these cookies today. After I measured all the ingredients, I realized there was no pumpkin in them! How can that be? I couldn’t find pumpkin chips so used white choc. and cinnamon chips. They were delicious!! Pumpkin, itself, is bland so when you add all the right spices, you have delicious pumpkin spice cookies! Thank you for the recipe.
Gina Kleinworth says
I’m glad it worked out. Yes – they are pumpkin spice – not pumpkin. So the flavor comes from the spices instead of puree.
Lucia says
Are the pumpkin spice chips optional? Because I have to do them today due to some cravings😆and I don’t have time to run to the store so I was thinking if I can just not put the pumpkin spice chips and maybe add a little bit more pumpkin pie spice to still get the strong pumpkin spice flavor.
Gina Kleinworth says
I have never tried it that way – so I can’t say how the flavor would differ. It don’t think it would ruin the cookies, they just won’t be the same recipe, so I can’t guarantee the end result.
Nancy says
Can these be pre rolled and frozen?
Gina Kleinworth says
Yes. I so find that the dough dries out when doing this and doesn’t yield a cookie that is the best it can be. Try rolling the frozen dough between your hands before placing them on the baking sheet. This softens the outside a little so it is less dry. You’ll also need to bake for a little bit longer when baking from frozen. Overall – bakng frozen dough isn’t my favorite, but it is possible. I do encourage you to bake at least one batch from fresh so you can taste the difference.
Edith Holmes says
These are so good! Followed the recipe exactly! Perfection!
Gina Kleinworth says
I’m so glad you like them. They are perfect for the season!
Lisa says
Great recipe! I didn’t have pumpkin spice chips, I subbed with chopped pecans. Delish! My cookies didn’t come out flat at all. They were full and tasty!
Carolyn Markland says
This is my first time using this recipe it seems simple enough..we’ll see
Sarah Smith says
This is the best cookie recipe I have ever used!! The cookies came out so soft and moist. They don’t really taste like pumpkin spice that much as there’s a small hint of it. I would just use this recipe for a normal cookie recipe. I also couldn’t find any pumpkin spice chips in the Kroger stores. I instead used just semi sweet chocolate chips. I wanna make these all the time!!