Sometimes store bought cookies look so good that you can’t pass them up. I bought a dozen pumpkin spice white chocolate chip cookies the other day. They were so tempting, I had to have one in the car before I even made it home. But that’s where the excitement ended.
The cookies barely had any spice flavoring to them, and they were greasy on the bottom. Not even milk could make it right.
So, I set out to make a better version on my own. Try this recipe if you like your pumpkin spice cookies to have tons of cinnamon and clove flavor along side the smooth white chocolate, and just say “no” to bad store bought pumpkin spice cookies.
Pumpkin Spice White Chocolate Chip Cookies
Makes about 3 dozen small cookies, or 18 large cookies
- 2 1/4 cups all purpose flour
- 1 cup canned pumpkin
- 1 1/2 cups white chocolate chips
- 1 egg
- 1 cup butter, softened
- 1 cup sugar
- 1 cup light brown sugar
- 1 1/2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp cloves
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- Preheat over to 350ºF. Line a cookie sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Set aside.
- In a large bowl, add the butter and sugar and beat medium. Add the pumpkin, egg and vanilla then mix until well combined. Slowly add the dry ingredients to the wet ingredients. Mix well.
- Add the white chocolate chip pieces and fold into batter.
- Drop a heaping tablespoon of batter onto cookie sheet, leaving room for spreading.
- Bake for 10-12 minutes. Remove from oven and let cool on cookie sheet a few minutes before transferring to cooling rack.
- Your cookies are ready for dunking. Enjoy the taste of fall!
Love this recipe? Try my other fall pumpkin recipes — the pumpkin spice oatmeal is incredible!