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White Chocolate Chip Pumpkin Spice Cookies

White chocolate chip pumpkin spice cookies with warm cinnamon-pumpkin flavor and melty white chocolate chips throughout. Baked until golden with a flaky sea salt finish for a sweet-salty crunch.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 0.5 tsp salt
wet ingredients
  • 0.75 cup unsalted butter, softened
  • 0.75 cup brown sugar, packed
  • 0.25 cup granulated sugar
  • 0.33 cup pumpkin puree (blotted dry)
  • 1 egg
  • 1 egg yolk
  • 2 tsp vanilla
  • 1 tsp butter extract Optional for richness.
mix-ins and topping
  • 1.5 cup white chocolate chips
  • flaky sea salt for topping

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 375F and line baking sheets for easy transfer. Keep sheets ready so the dough can go in right after mixing.
Mix dry and blot pumpkin
  1. Blot the pumpkin puree dry. Whisk all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined, with no visible spice clumps.
Cream and combine
  1. Beat the softened unsalted butter with the brown sugar and granulated sugar until smooth and slightly lighter in color. Add the blotted pumpkin puree, egg, egg yolk, vanilla, and butter extract, then mix until a thick batter forms.
Fold in chips and bake
  1. Fold the flour mixture into the wet ingredients until just combined, then fold in the white chocolate chips. Stop mixing when no dry streaks remain for tender cookies.
  2. Scoop 2-tablespoon rounds onto the lined sheets and space them apart. Bake for 10-12 minutes at 375F, until edges look set and the centers still look slightly soft.
  3. Press extra white chocolate chips on top and sprinkle with flaky sea salt right after baking. Let the cookies rest briefly on the sheet so the chips melt into glossy pools.

Notes

For best texture, blot the pumpkin puree well so the dough isn’t wet; look for dough that holds shape when scooped. Store baked cookies airtight at room temperature up to 3 days. Freeze baked cookies up to 2 months (thaw at room temperature). For a dairy-light swap, use plant-based butter in the same amount and bake time, but expect a slightly softer melt.