Pumpkin Spice Cookies

Soft, chewy, and bursting with autumn flavor, these Pumpkin Spice Cookies combine warm spices with creamy white chocolate chips and pumpkin spice chips for the ultimate fall treat. With no chilling required, you can go from mixing bowl to fresh-baked cookies in under 30 minutes.

Why You’ll Love This Recipe

These cookies deliver all the cozy flavors of fall without the wait time. The blend of pumpkin spice, rich brown sugar, and two types of sweet chips makes each bite irresistible. They bake up with crisp edges, soft centers, and a gorgeous golden hue—perfect for holiday platters, bake sales, or an afternoon pick-me-up.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 cups all-purpose flour
2 tsp pumpkin spice
1 tsp baking soda
1 tsp salt
1 cup butter, room temperature
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
2 cups white chocolate chips
1 cup pumpkin spice chips (or caramel chips / extra white chocolate if unavailable)

Directions

1. Preheat oven: Heat to 375°F (190°C) and line a baking sheet with parchment paper.

2. Mix dry ingredients: In a medium bowl, whisk together flour, pumpkin spice, baking soda, and salt.

3. Cream butter & sugar: In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy, about 5 minutes.

4. Add wet ingredients: Mix in vanilla and eggs until fully combined.

5. Combine wet & dry: Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined.

6. Add chips: Fold in white chocolate chips and pumpkin spice chips.

7. Shape cookies: Scoop dough into 2-tablespoon portions and place on the baking sheet, spacing 2 inches apart.

8. Bake: Bake for 10–14 minutes, until edges are golden and centers are slightly soft.

9. Cool & serve: Cool on the sheet for a few minutes, then transfer to a wire rack to cool completely.

Servings and timing

Servings: 26 cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Variations

• Extra spice: Add a pinch more cinnamon, nutmeg, or ginger for bolder flavor.

• Nutty addition: Mix in chopped pecans or walnuts for crunch.

• Chip swap: Use butterscotch, dark chocolate, or cinnamon chips instead of pumpkin spice.

• Gluten-free: Substitute with a 1:1 gluten-free all-purpose flour blend.

• Frosted option: Drizzle with cream cheese glaze once cooled for an extra treat.

Storage/Reheating

Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze baked cookies for up to 2 months, or freeze unbaked dough balls and bake from frozen, adding 1–2 minutes to the baking time.

FAQs

Can I make the dough ahead?

Yes, you can store dough in the refrigerator for up to 48 hours before baking, though these are designed as no-chill cookies.

Can I skip the pumpkin spice chips?

Yes, use more white chocolate chips, caramel chips, or another favorite variety.

How do I keep cookies soft?

Store with a slice of bread in the container to help retain moisture.

Can I use pumpkin puree?

Not for this recipe—it would change the texture and require adjusting other ingredients.

Can I halve the recipe?

Yes, simply halve all ingredients for a smaller batch.

How do I prevent overbaking?

Remove cookies when edges are set but centers still look slightly underdone—they’ll firm up as they cool.

Can I add oats?

Yes, replace ½ cup of flour with quick oats for a heartier texture.

Can I make them dairy-free?

Yes, use vegan butter and dairy-free chocolate chips.

How can I make them look bakery-style?

Press a few extra chips into the tops of the dough balls before baking.

Do they spread a lot?

They spread moderately; leave at least 2 inches between cookies.

Conclusion

Pumpkin Spice Cookies (No-Chill) are the perfect quick-bake treat for autumn cravings. With their soft, chewy texture, warm spices, and sweet mix of chips, they’re a seasonal favorite you can whip up anytime—no chilling required.

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