Cookies/ Desserts

Pumpkin Spice White Chocolate Chip Cookies

Soooooo it’s that time of year again!  Pumpkin Spice time!!  I personally have never had a Pumpkin Spice Latte from Starbucks before (I’m more of a black coffee kind of girl), but  I do love a good pumpkin cookie!  I had made pumpkin cookies before, but they have always turned out too cakey for my taste.  It’s not the cookies fault…it’s just what happens when you add a moist ingredient like pumpkin puree to a cookie dough.  So I decided I wanted a pumpkin cookie, but without adding pumpkin puree.  Yeah I know…I’m weird and sometimes just want to be a little different.  So to obtain that pumpkin flavor in the cookies, I decided to make a recipe using only spices!  No pumpkin puree!  I searched and searched on other blogs, the internet and Pinterest but I could not find any Pumpkin Chocolate Chip cookies that didn’t require pumpkin puree.  So I decided to make one up.  You’re welcome.  So for you today I have a Pumpkin Spice White Chocolate Chip cookie with no pumpkin puree involved!

I took an old standby chocolate chip cookie recipe and tweaked it with pumpkin spice, cinnamon and nutmeg spices.  When I bake, sometimes I will use generic ingredients to bake with (if you bake from scratch then you feel me on how expensive it gets baking), but for spices I don’t skimp.  McCormick all the way for my spices…plus their bottles are pretty.  And the same goes for the white chocolate chips.  I am not a big lover of white chocolate and these cookies were goooooood.  So buy good quality white chocolate such as Ghirardelli or Nestle (I used Nestle).


This recipe is easy and straight forward.  I chilled my dough overnight in the fridge (which resulted in a loss of cookie dough sometime around 9PM that night—-warning: this cookie dough is ADDICTIVE).  I would suggest chilling your dough, but I have options below if you just can’t wait.  Or just eat the cookie dough with a spoon.  I don’t judge.  And if anyone has ever gotten sick from eating raw cookie dough, I would really like to meet them (eating too much cookie dough, resulting in a tummy ache, doesn’t count either).


One of my greatest memories I have whenever I make cookies, is from when I was growing up.  My mom (best mom ever!) would make chocolate chip cookies while we were in school.  My sister and I would come home and mom would always have saved us each a spoon of cookie dough wrapped up in a plastic baggie in the fridge.  I am smiling right now just thinking about that.  Love you momma!


Pumpkin Spice White Chocolate Chip Cookies

Print Recipe
Serves: 30ish Cooking Time: 10-minutes


  • 2 1/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 3/4 cup white granulated sugar
  • 3/4 cup light brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1/2 cup egg substitute (or two eggs), at room temperature
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup white chocolate chips (good quality such as Ghirardelli or Nestle)
  • Topping:
  • 1/2 cup white granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon



1. Combine flour, baking soda and salt in a small bowl.


2. Using an electric mixer, cream your butter. Once your butter is creamy and glossy, scrape down the sides of the bowl and add the brown sugar and white sugar to the butter. Cream the sugars with the butter until light and fluffy in texture (approximately 3-minutes; scraping the sides of the bowl down as needed). Add vanilla extract and mix until combined. Slowly add eggs to the sugar butter mixture. If using regular eggs, add eggs one at a time, mixing completely before adding the second egg. Add the pumpkin pie spice, cinnamon and nutmeg until combined.


3. Slowly add the flour mixture to the sugar butter mixture, being careful not to over mix (this will result in a tough dough). Mix until just combined. It's okay if the flour isn't incorporated completely. Add the white chocolate chips and mix until just combined. Now use a rubber scraper or spoon to scrape down the sides of the mixer to make sure all the ingredients are fully incorporated.


4. Place the dough in an air tight container and refrigerate for several hours or overnight.


5. Preheat your oven to 375-degrees. Line cookie sheets (I had to use three) with parchment paper. Remove cookie dough from the fridge. In a small bowl combine the topping: sugar, pumpkin pie spice and cinnamon.


6. I used a smedium (yes a small/medium) cookie scoop to scoop the dough into balls. Roll the cookie dough balls in the topping and place the balls on your cookie sheets, making sure to give them enough personal space. Otherwise they might run into each other and then they just don't look as pretty. If that happens, just eat those cookies after you remove them from the oven before anyone sees them.


7. Bake cookies in 375-degree oven for 10-minutes or until the edges are a light brown. Let cookies cool on the cookie sheet for 5-minutes and then move the cookies to a cooling rack to cool completely.


8. Grab a few cookies, a glass of milk and enjoy!


If you just can't wait to chill your dough overnight, you have two different options. Roll your cookies in the topping and then place the dough balls on your cookie sheets and place in the freezer for 10-15 minutes while you preheat your oven. Baking time should be the same. A second option is making these into cookie cups by baking them immediately in a cupcake pan. Spray your cupcake pan with cooking spray first so it's easier to get your cookies out (I tend to not use as much butter in my recipes as others, so you don't want these to get stuck to the bottom of the cupcake pan). Bake at 375 degrees and check for doneness after 10-minutes. I have not made these cookies this way so I do not have an exact time for you. Keep an eye on them and take the cookies out after the middle has set and the edges are light brown (or to whatever your likeness of doneness is). Cool completely before running a knife around the exterior of the cups to assist in popping them out.




Cookies with a side of Brachs Candy Corn…because it’s the best and only candy corn I will eat and I loooooooooooooove candy corn!  Ok now go make some cookies!!  If you make these, let me know what you think!  Drop me a line below or tag me on Instagram #kellylynnssweetsandtreats or @kellykellykelllllllll



You Might Also Like


  • Reply
    James W
    September 29, 2016 at 10:19 PM

    These were amazing!!! They practically disappeared after you dropped them off at the Firehouse. The guys definitely approved!!!

    • Reply
      October 3, 2016 at 10:26 PM

      Glad you guys loved them!! You guys are the best taste testers ever! Xoxo!

  • Reply
    Kelly - A Side of Sweet
    October 1, 2016 at 6:47 AM

    These look insanely delicious! I love the idea of pairing white chocolate and pumpkin!

    • Reply
      October 3, 2016 at 10:27 PM

      Thank you Kelly!! They were a huge hit!! Definitely suggest making these!

    Lets chat! Leave me a comment!

    If you enjoy my recipes and the blog, I would love to have you sign up for my FREE email subscription!  New blog posts sent directly to your in-box, so you never miss a thing!  
    Thank you for signing up and helping me grow the blog, one reader at a time!
    %d bloggers like this: