1. Can I make pumpkin spice cookies without pumpkin spice chips?

Yes! If you can’t find pumpkin spice chips, simply use an extra 2 cups of white chocolate chips. For added flavor, consider mixing in toffee bits or caramel chips.

2. How do I make sure my pumpkin spice cookies are soft?

To ensure your cookies stay soft, don't overbake them. Remove them from the oven as soon as the edges turn golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

3. Can I freeze pumpkin spice cookie dough?

Absolutely! You can scoop the dough onto a baking sheet, freeze it, and then transfer it to an airtight container for up to 3 months. When ready to bake, simply place the frozen dough on a baking sheet and bake for a few extra minutes.

Pumpkin Spice Cookies: The Ultimate Fall Treat

Description

These Pumpkin Spice Cookies are a delicious and easy treat for fall. They are packed with pumpkin spice chips, white chocolate chips, and classic autumn spices, creating a perfect blend of sweet and spicy. With a no-chill dough, they are quick to prepare and bake, making them the ideal dessert for cozy fall days.

Ingredients

Scale

3 cups all-purpose flour
2 teaspoons 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 teaspoons vanilla extract
2 cups white chocolate chips
1 cup pumpkin spice chips

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Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a medium mixing bowl, whisk together the flour, pumpkin spice, baking soda, and salt. Set aside.
In a stand mixer, cream the butter, brown sugar, and granulated sugar on medium speed for about 5 minutes until light and fluffy.
Add the eggs and vanilla extract to the butter mixture, mixing until just combined.
Slowly add the flour mixture to the wet ingredients, mixing on low until fully incorporated.
Fold in the white chocolate chips and pumpkin spice chips until evenly distributed.
Scoop about two tablespoons of dough onto the prepared baking sheet, spacing the dough about two inches apart.
Bake for 10 to 14 minutes or until the edges are golden brown.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Ensure your butter is at room temperature for the best texture and consistency.
Don’t overbake the cookies, as they will continue to firm up once they are out of the oven.
You can freeze the dough for up to 3 months by scooping it onto a baking sheet and then transferring it to a freezer-safe container.
If you can’t find pumpkin spice chips, you can double the white chocolate chips or add caramel chips for an interesting twist.

Prep Time: 15 minutes
Cook Time: 12-14 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 18g
Sodium: 85mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg