Throwing together a batch of these yummy pumpkin spice cookies is one of the best ways to usher in the fall weather. These little babies are some of my all-time favorite fruit cookies (besides, of course, banana chocolate chip cookies). They’re soft, sweet fluffy, and sprinkled with white chocolate chips. Yuummm!
Those scrumptious lemon sugar cookies are ideal for springtime and that coconut cookies recipe will work perfectly for the cookie swap. BUT you’re gonna’ want to keep these babies for yourself! Warm rich pumpkin flavor, light airy cookie, sweet white chocolate chips….what’s not to love?
Check ‘em out!
- Soft, fluffy deliciousness
- Pudding in the mix
- Warm pumpkin flavor
- Ready in under 30 minutes
- One-bowl wonder
How To Make Pumpkin Spice Cookies Recipe
Following this pumpkin spice cookies recipe is so simple because everything basically goes into the same bowl.
You just add the ingredients in a specific order (creaming the butter and sugar of course), roll the little cookie balls, and then toss them in the oven. Voila! Cool and enjoy it.
When it comes to adding the flour and baking soda, it helps if you thoroughly combine the two together first. This helps evenly distribute the leavening agent and ensures you don’t have to mix as much.
Overmixing strengthens the gluten in the flour and breaks the little air pockets created in the creaming process. That’ll give you tough chewy pumpkin cookies that don’t rise properly. Instead, mix just enough to gently incorporate ingredients before rolling into little cookie balls for the baking sheet.
Chewy Pumpkin Spice Cookies Ingredient Notes
The instant pumpkin spice pudding mix is vital in this pumpkin spice cookies recipe, but I have only found it at Walmart. It’s often in the holiday section rather than with the other pudding mixes.
Now, let’s talk about the butter which should be room temperature. That can mean different things to different people but in this chewy pumpkin spice cookies recipe, your butter should be between 65-68 degrees Fahrenheit. It’s really spreadable but can still hold its shape.
Tools to Make
You really don’t need any special tools to whip up these special cookies but an electric mixer does help to properly cream the butter and sugar.
How Long Can You Keep This In The Fridge?
Storing your cookies is as easy as putting them in an airtight container. I like to toss a piece of bread in there to absorb moisture and help keep them fresh. These sweet little gems are fine on the counter, but they last longer in the fridge.
According to sources, these little gems will stay good in the fridge for a couple of weeks, but I’ve never had them last long enough to find out.
Can You Freeze Them?
Yes!! You can freeze these cookies raw or after the cookies have been baked and cooled. I do have to admit that the texture isn’t quite the same when you freeze the baked cookies but they’re still pretty good.
Make Ahead Tips
I like to whip up a double batch of these and freeze the cookie dough balls so I can go to baking whenever the mood strikes me.
Believe it or not, thawed cookie dough does bake better. The temperature of your cookie dough matters when it goes into the oven. It affects the way the dough spreads and rises.
Don’t rule out an afternoon pick-me-up with your favorite warm beverage, either.
You can do so many tasty things with these decadent pumpkin spice cookies. Here are a few recipe variations you may want to consider.
- Opt for cream cheese frosting instead of white chocolate chips and whip up some crazy delicious pumpkin pie bars.
- Trade the pumpkin for tangy lemon and rich ricotta to create some yummy lemon ricotta cookies that’ll steal the show.
- Substitute oats for white chocolate chips to serve up scrumptious pumpkin oatmeal cookies with sweet indulgent icing.
- Grab some tangy cranberries and whip up insanely crave-worthy cranberry cookies you can serve year ‘round.
- A few simple swaps will give you pumpkin sugar cookies that breathe new life into dreary fall afternoons.
Pumpkin Spice Cookies
- 1 cup (2 sticks) unsalted butter at room temperature
- 3/4 cup brown sugar Packed
- 1/4 cup white sugar
- 1 (3.5-ounce) package instant pumpkin spice pudding
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 cups white chocolate chips
- Preheat oven to 350 Degrees.
- In a large mixing bowl add butter and both sugars and cream together. Add pudding mix, eggs and vanilla and mix. Add flour and baking soda and mix until well combined. Stir in white chocolate chips until evenly distributed.
- Roll dough into 1 inch balls and place on a Silpat lined or greased cookie sheet.
- Bake in preheated oven for 8-12 minutes.
Fans Also Made:
Here’s even more fruit cookies recipe you may want to try!
- Cranberry Orange Shortbread Cookies – Sweet crumbly and scrumptiously fruity.
- Strawberry Bars – Strawberry and sweet creamy filling layered under a brown sugar crumb topping.
- Coconut Chocolate Chip Cookies – A classic brown sugar favorite with a rich coconut twist dotted with chocolate chips.
- Orange Creamsicle Cookies – Sweet crunchy cookies with white chocolate chips and a hint of orange flavor.
- Lemon White Chocolate Chip Cookies – Tangy, sunshine-y white chocolate chip cookies bursting with lemon flavor.
When you’re ready for soft fluffy little cookies with a sweet warm pumpkin flavor nothing will do but pumpkin spice cookies. The fall pumpkin season is the best time to pull out this pumpkin spice cookies recipe and share it with the world around you.
Then settle in with a nice hot cup of coffee and maybe a couple of cookies for yourself!