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 have 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. To obtain that pumpkin flavor in the cookies, I made a pumpkin cookie using only pumpkin pie spices! No pumpkin puree!
I loved the texture and taste of these cookies! I took an old standby chocolate chip cookie recipe and tweaked it by adding pumpkin spice, cinnamon and nutmeg spices. I am not a big lover of white chocolate and these cookies were goooooood. White chocolate and all. But buy good quality white chocolate such as Ghirardelli or Nestle (I used Nestle). It really does make a difference. Totally HATE white chocolate?? Use milk chocolate or semi-sweet chocolate chips instead!
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). This dough needs to chill, but that just means you split the work up of making and baking cookies into two days 🙂
Pumpkin Spice White Chocolate Chip CookiesPrint Recipe
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, 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
- 1/2 cup white granulated sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
Combine flour, baking soda and salt in a small bowl. Set aside.
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 into the butter, until light and fluffy in texture (approximately 3-minutes; scraping the sides of the bowl down as needed). Add the vanilla extract and mix until combined. Slowly add eggs to the sugar-butter mixture. Add the pumpkin pie spice, cinnamon and nutmeg into the mixture and mix until combined.
Slowly add the flour mixture to the sugar-butter mixture. Mix until just combined. Add the white chocolate chips and mix until combined. Remove bowl from the mixer and use a rubber scraper to make sure all the ingredients are fully incorporated.
Wrap the dough in plastic wrap and refrigerate for several hours or overnight.
Preheat oven to 375-degrees and line three cookie sheets with parchment paper. Remove the cookie dough from the fridge.
TOPPING: In a small bowl combine the sugar, pumpkin pie spice and cinnamon.
Use a medium sized cookie scoop to scoop the dough into balls. Roll the cookie dough balls in the topping and place the balls on your cookie sheet, a few inches apart.
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.
Store cookies in an airtight container at room temperature. Cookies will stay fresh for several days.
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!
PS- I linked this recipe up at Meal Plan Monday!