Get ready to transform your kitchen into a cozy autumn paradise with these mouthwatering White Chocolate Pumpkin Spice Cookies that are about to become your new seasonal obsession! Imagine biting into a soft, perfectly spiced cookie studded with creamy white chocolate chips that literally melt in your mouth - this recipe is guaranteed to make your taste buds dance and your home smell like fall's most delectable dream. Whether you're a pumpkin spice fanatic or just looking for a show-stopping dessert, these cookies are your ultimate culinary destination!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt until thoroughly combined. Set aside.
- In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add the large egg and vanilla extract to the butter-sugar mixture, beating until well incorporated and smooth.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the white chocolate chips using a spatula, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear set but still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your butter is truly softened but not melted - this creates the perfect cookie texture.
- Don't overmix the dough, as this can make cookies tough instead of tender.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Let cookies cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- For extra richness, slightly toast your white chocolate chips before adding them to the dough.
- Store cookies in an airtight container with a slice of bread to keep them soft and fresh.
- For a gourmet touch, sprinkle a tiny pinch of sea salt on top of cookies right after baking.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 25mg
