White Chocolate Pumpkin Spice Cookies are white chocolate chip cookies with added homemade pumpkin pie spice that is sure to be everybody’s favorite fall treat! The soft and chewy cookies with a slightly crisp edge would be a delightful snack with coffee, tea, or a glass of milk. Try my Pumpkin Spice Chocolate Chip Cookies if you prefer semi-sweet chocolate chips.

White Chocolate Pumpkin Spice Cookies on a White Counter with White Chocolate Chips from Overhead.

Ingredients & Substitutions

Butter: Use unsalted butter in this recipe. If using salted butter, you may want to lessen or omit the salt.

Sugar: You will need both granulated sugar and brown sugar for the cookies.

Egg: Before adding, make sure the egg is at room temperature. Out of eggs? Try the recipe with one of my egg substitutes.

Pumpkin Pie Spice: With Pumpkin Spice in the name of the cookie, it better be noticeable! In this recipe, I used homemade spice and I would encourage you to do the same. If you use store-bought pumpkin spice, be aware that you may need to use a bit more of the spice than is in this recipe.

White Chocolate Chips: Look for high-quality white chocolate chips.

Raw White Chocolate Pumpkin Spice Cookie Dough Batter Scooped into Balls Before Baking.

Can I Make The Cookies Smaller?

Sure! Using a 3-tablespoon scoop does result in some pretty large white chocolate pumpkin spice cookies! But, you could easily make them smaller using a 1 or 2-tablespoon scoop. Be sure to keep an eye on them while they are baking. On the other hand, if you want even bigger cookies, like giant cookies, use 1/2 cup of batter per cookie! Those will take longer to bake, up to 16-20 minutes.

Can I Customize White Chocolate Pumpkin Spice Cookies?

Absolutely! Try these cookies with some added nuts (like walnuts, pecans, or almonds) for a nutty crunch. Dried fruit like cranberries or raisins would also be delicious. Or, try a combination of nuts and dried fruit. You could also make substitutions for the white chocolate chips to include your favorite kind.

Stack of White Chocolate Pumpkin Spice Cookies.

How To Store White Chocolate Pumpkin Spice Cookies

Once baked and cooled to room temperature, store cookies in an airtight container or cookie jar. They will last up to 3-5 days. You can also freeze cookies.

White Chocolate Pumpkin Spice Cookies on White Parchment Paper After Baking.

Freezing Pumpkin Spice Cookies

You can freeze the baked white chocolate pumpkin spice cookies or freeze the cookie dough.

Freezing Cookie Dough: Put the portioned balls of dough on a cookie sheet lined with wax paper. Freeze those for about an hour, or until solid, before transferring them to a freezer-safe container. To bake, simply add more baking time for the frozen dough.

Freezing Baked Cookies: First, let the cookies cool completely before freezing. Individually wrap each cookie in plastic wrap and store it in an airtight container. These will last 1-3 months! I actually like a slightly frozen chocolate chip cookie!

White Chocolate Pumpkin Spice Cookies on a White Counter with White Chocolate Chips from Overhead.
5 from 1 vote

White Chocolate Pumpkin Spice Cookies

Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
White Chocolate Pumpkin Spice Cookies are white chocolate chip cookies with added pumpkin pie spice that is sure to be everybody's favorite fall treat.


  • ½ cup (1 stick / 113 g) unsalted butter
  • ½ cup (100 g) granulated sugar
  • ¼ cup (50 g) light brown sugar, packed
  • 2 teaspoons vanilla extract
  • 1 large egg, room temperature
  • 1 ¾ cups (219 g) all-purpose flour
  • ½ teaspoon baking soda
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon kosher salt
  • 1 cup (168 g) white chocolate chips


  • Preheat the oven to 350°F and line a cookie sheet with parchment paper.
  • To a large microwave-safe bowl, add the butter. Soften in the microwave for 30 seconds.
  • Mix in the sugars.
  • Add the vanilla and egg until incorporated.
  • Pour in the flour, baking soda, pumpkin pie spice, and salt.
  • Fold in the white chocolate chips. (If you want the cookies to look like mine, reserve a few of the white chocolate chips to press into the tops of each cookie before baking.)
  • Using a 3-tablespoon scoop, drop dough onto the cookie sheet. (If you do not have a 3-tablespoon cookie scoop, you can use a tablespoon and just roll 3 total tablespoons into a ball.)
  • Bake for 11-13 minutes, or until the cookies are set. They will be puffy and should not appear wet.
  • Let the cookies come to room temperature before serving.

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

What the Test Kitchen had to say about this recipe:


I am usually not the biggest fan of white chocolate so it is no surprise that these don't make my top 10 cookie list. I will say that I absolutely loved the soft texture and the spice of this cookie though!


I really loved the pumpkin spice that shined through each bite of this cookie! The texture was perfect, too, with a soft center and crispy around the outside.


Yummm, it tastes like fall. I am not a huge fan of white chocolate since I find it so rich and sweet, but it fits quite well alongside the pumpkin spice element! Great texture and great taste!


These are the perfect sweet treat! The pumpkin spice flavor comes through nicely and the white chocolate isn't overpowering.


I'm not generally a fan of white chocolate, but I can appreciate this perfect drop cookie. The subtle spices are really fun next to the white chocolate. These are very quick and easy to whip up!


These give off a nice warm fall cookie vibe, easy to whip together, too!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. These cookies are the bomb! The overall flavor is fantastic and just love the texture.
    I had some leftover buttercream frosting I made for pumpkin scones that I used up to frost some. That really put it over the top.

  2. I made two batches of these delicious cookies yesterday and am making another one today. Really tasty. Huge cookies, soft and chewy, I loved the white chocolate. My son has asked me to make them with dark choc, I might try with milk to appease him, but I honestly really liked the white. I will add more of the pumpkin spice today as it is quite delicately flavoured with 1.5 teaspoons.
    The cookies that were left over from yesterday (only 2) were still lovely and soft today having spent the night in an airtight tub.
    Another brilliant recipe.
    Love Lee’s suggestion of adding some frosting to some, maybe make sandwich cookies???

  3. These cookies are wonderful! I just took the last batch out of the oven and they are cooling and smelling so great. Easy to make and will be going to church for refreshments on Sunday. Thank you for a new recipe to add to my collection!

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