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Lynn Mumbing Mejia

Crafting coziness, one recipe, DIY project, and holiday celebration at a time.

recipes · August 22, 2025

White Chocolate Pumpkin Spice Cookies

*This post may contain affiliate or sponsored links, which means I may get paid or receive a commission if you purchase through my link, at no extra cost to you!*
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Read more for all the details on White Chocolate Pumpkin Spice Cookies.

It’s pumpkin spice season!! I am alive once again! Pumpkin spice is surely pumping through my veins 😂 I love all things pumpkin spice and knew I needed to make a yummy white chocolate pumpkin spice cookie! These White Chocolate Pumpkin Spice Cookies are soft, chewy, and filled with warm fall flavours. The creamy sweetness of white chocolate pairs beautifully with pumpkin spice for the ultimate autumn treat. 🎃

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This White Chocolate Pumpkin Spice Cookies recipe is accompanied by a YouTube Tutorial. If you haven’t subscribed to me on YouTube, don’t forget to!

Table of Contents

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  • HERE IS HOW TO MAKE WHITE CHOCOLATE PUMPKIN SPICE COOKIES:
    • WHERE CAN I FIND THESE INGREDIENTS?
    • WHAT ARE THE INGREDIENTS?
    • WHAT EQUIPMENT DO I NEED?
    • CAN I SUBSTITUTE/ADD ANYTHING OUT?
    • WHAT DO WHITE CHOCOLATE PUMPKIN SPICE COOKIES TASTE LIKE?
    • HOW LONG DOES IT KEEP FOR?
    • INSPIRATIONS FOR THIS RECIPE?
    • ANY OTHER NOTES?
    • White Chocolate Pumpkin Spice Cookies
      • Ingredients  
      • Instructions 

HERE IS HOW TO MAKE WHITE CHOCOLATE PUMPKIN SPICE COOKIES:

WHERE CAN I FIND THESE INGREDIENTS?

The ingredients to make this yummy white chocolate pumpkin spice cookie can be found in most grocery stores. At least in Canada, pumpkin pie filling/pumpkin puree can be found all year round! You can find everything in the baking or pantry aisle for the most part and some in the dairy aisle like the butter and eggs. If you’re unable to find pumpkin puree, you can buy it online. I found this one Amazon!

WHAT ARE THE INGREDIENTS?

The ingredients to make these yummy cookies are:

  • All-purpose Flour
  • Brown Sugar
  • Eggs
  • White Sugar
  • Melted Unsalted Butter
  • Baking Soda
  • White Chocolate Chips
  • Vanilla Extract
  • Pumpkin Spice
  • Pumpkin Puree

WHAT EQUIPMENT DO I NEED?

If you already bake daily, you probably already have all of the equipment to make this but if not, you’ll just need some parchment paper, baking tray, mixing bowls, measure cups and spoons and of course, a spatula to mix everything together. I am the bare minimum baker so I truly just use what I have! I even own a Kitchenaid mixer but honestly still prefer to use a good ol’ spatula and my hands haha.

Here are some of my Amazon kitchen favs:

CAN I SUBSTITUTE/ADD ANYTHING OUT?

Of course! You can always alter the recipe to fit your specific needs and tastes! I usually make a general chocolate chip pumpkin spice cookie recipe but I thought I’d try white chocolate chips this time! Here are some ideas you can do to alter this recipe!

  • Use any kind of chocolate you’d like! Dark chocolate is next on my list to try
  • Add some chopped nuts like pistachios, almonds or walnuts
  • Add a cream cheese frosting on top
  • Sprinkle some flaky sea salt
  • Drizzle some more chocolate or caramel on top

WHAT DO WHITE CHOCOLATE PUMPKIN SPICE COOKIES TASTE LIKE?

These white chocolate cookies are amazing! These cookies are more cakey than chewy but that is how I personally like my cookies! With each bite, you get some pumpkin spice flavoured cookie dough and some sweet white chocolate chips and you’ll end up having to stop yourself from wanting more!

HOW LONG DOES IT KEEP FOR?

These cookies keep for such a long time honestly! I don’t know if other people like this but I love freezing my cookies too. Frozen cookies truly are the best! I kept a container in the fridge to enjoy for the week (up to 7 days) then store the rest in the freezer for up to 1 month. You can also roll them all out into cookie dough balls and bake a couple fresh whenever you’re craving a sweet treat! Fresh cookies dunked in milk + self care activity of choice = a cozy evening!

INSPIRATIONS FOR THIS RECIPE?

I love all things pumpkin spice! I will make any excuse to start doing pumpkin spice recipes ASAP! I will never shy away from a sweet treat! TRULY. I love being able to make my sweet treats at home. It makes me feel so proud as someone who doesn’t necessarily have the bakers touch! I would say 70% of the baking recipes I try do not end well but hey, it’s out about the learning experience and I’m happy to be learning along the way!

ANY OTHER NOTES?

No other notes for this one! Please enjoy this delicious cookie recipe! I am drinking a cup of pumpkin spice coffee and eating a cookie as I type this up 😋

White Chocolate Pumpkin Spice Cookies

These White Chocolate Pumpkin Spice Cookies are soft, chewy, and filled with warm fall flavors. The creamy sweetness of white chocolate pairs beautifully with pumpkin spice for the ultimate autumn treat.
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 15 minutes mins
Course Dessert
Servings 18 Cookies

Ingredients
  

  • 2 Cups All-purpose Flour
  • 1 Cup Packed Brown Sugar
  • 2 Eggs
  • 1/4 Cup White Sugar
  • 1/2 Cup Unsalted Butter melted
  • 1/2 tsp Baking Soda
  • 1 Cup White Chocolate Chips
  • 1 tsp Vanilla Extract
  • 1/2 tsp Pumpkin Spice
  • 1/4 Cup Pumpkin Puree

Instructions
 

  • In a medium/large mixing bowl, add in your melted butter, brown/white sugar, pumpkin puree, vanilla extract and eggs. Whisk together until well combined.
  • Next add in your baking soda, flour and pumpkin spice and combine everything together.
  • Lastly, fold in your chocolate chips but be careful not to overmix!
  • Cover with plastic wrap and leave in the freezer for about 20-30 minutes. Just until the dough hardens a bit.
  • 5 Minutes before you take out the cookie dough out of the freezer, preheat your oven to 350F and line a baking sheet with parchment paper.
  • Scoop out cookie dough into even 2 inch balls, spaced 2 inches apart and place on the cookie tray. The cookie dough balls do not need to be perfect!
  • Bake for 13-15 minutes or until golden brown.
  • Transfer to a cooling tray, cool, serve and enjoy!
Keyword White Chocolate Pumpkin Spice Cookies

Thank you so much for reading this recipe! Hope you enjoy these cookies as much as I do!

Xo,

Lynn

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If you liked reading White Chocolate Pumpkin Spice Cookies, you might like these as well!

Pumpkin Smores Cookies

Spooktacularly Easy Halloween Cake Mix Cookies

Easy Cute Ghost Cookies

Pumpkin Spice Fall Chocolate Bark

Halloweentown’s Pumpkin Spice Chocolate Chip Cookies

This is the end of White Chocolate Pumpkin Spice Cookies.

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Posted In: recipes · Tagged: autumn baking, autumn desserts, chocolate chip, chocolate chip cookie, Chocolate Chip Cookies, chocolate pumpkin spice, cookie recipe, fall baking, fall baking desserts, fall dessert, fall desserts, fall recipe, fall recipes, pumpkin chocolate chip, pumpkin cookies recipe, pumpkin spice, pumpkin spice cookies

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Hey there friend! My name is Lynn and I'm a Canadian Content Creator who's focused on Minimal & Neutral Home Decor Inspo, Simple & Budget Friendly DIY Projects, All Things Holidays and Quick & Easy Recipes. I'm so happy you're here and I hope you'll find something that you love!

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INGREDIENTS
* 3 Bundles Vermicelli about 150g uncooked
* 1 Cup Purple Cabbage thinly shredded 
* 1 Cup Red Peppers thinly shredded 
* 1 Cup Carrots thinly shredded 
* 1/2 Cup Edamame
* 2 Stalks Green Onion thinly sliced 

Sauce
* 1 Clove Garlic grated
* 2 Tbsp Sesame Oil
* 1 tsp Sesame Oil
* 2 Tbsp Soy Sauce
* 1 Tbsp Brown Sugar
* 1 Tbsp Rice Vinegar

INSTRUCTIONS
* Cook the vermicelli noodles according to package instructions. Drain and rinse under cold water.
* In a large bowl, combine the cooked vermicelli, cabbage, red bell pepper, carrot, edamame, and green onions.
* In a small bowl, whisk together garlic, sesame oil, sesame seeds, soy sauce, brown sugar, and rice vinegar until well combined.
* Pour the sauce over the salad and toss until evenly coated.
* Chill in the fridge before serving for extra flavor for minimally 12 hours! Enjoy!

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This Asian Sesame Vermicelli Salad is light, refreshing, and packed with flavor! Tender vermicelli noodles are tossed with crisp veggies and a savory sesame dressing for an easy, vibrant dish that’s perfect for lunches, meal prep, or summer gatherings.

INGREDIENTS
* 3 Bundles Vermicelli about 150g uncooked
* 1 Cup Purple Cabbage thinly shredded 
* 1 Cup Red Peppers thinly shredded 
* 1 Cup Carrots thinly shredded 
* 1/2 Cup Edamame
* 2 Stalks Green Onion thinly sliced 

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* 1 Clove Garlic grated
* 2 Tbsp Sesame Oil
* 1 tsp Sesame Oil
* 2 Tbsp Soy Sauce
* 1 Tbsp Brown Sugar
* 1 Tbsp Rice Vinegar

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* Cook the vermicelli noodles according to package instructions. Drain and rinse under cold water.
* In a large bowl, combine the cooked vermicelli, cabbage, red bell pepper, carrot, edamame, and green onions.
* In a small bowl, whisk together garlic, sesame oil, sesame seeds, soy sauce, brown sugar, and rice vinegar until well combined.
* Pour the sauce over the salad and toss until evenly coated.
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* 2 1/4 Cups Flour
* 1/2 tsp Salt
* 1/2 tsp Baking Soda
* 1/2 tsp Baking Powder
* 3/4 Cup Oil 
* 1 Cup White Sugar
* 2 Eggs
* 1 tsp Vanilla Extract
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* 3/4 Cup Sour Cream
* 1/4 Cup Milk
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These Poppy Seed Almond Muffins are soft, fluffy, and bursting with sweet almond flavor. With a tender crumb and delicate crunch from the poppy seeds, they’re the perfect cozy bakery-style treat for breakfast, snacking, or coffee breaks.

INGREDIENTS
* 2 1/4 Cups Flour
* 1/2 tsp Salt
* 1/2 tsp Baking Soda
* 1/2 tsp Baking Powder
* 3/4 Cup Oil 
* 1 Cup White Sugar
* 2 Eggs
* 1 tsp Vanilla Extract
* 1 Tbsp Almond Extract 
* 3/4 Cup Sour Cream
* 1/4 Cup Milk
* 2 Tbsp Poppy Seeds
* 1/4 Cup Slivered Almonds sprinkle on top

INSTRUCTIONS
* Preheat oven to 350°F and line a 12-cup muffin tin with liners or lightly grease it.
* In a large bowl, whisk together oil, sugar, eggs, vanilla extract, almond extract, sour cream, and milk until smooth.
* Add flour, salt, baking soda, and baking powder directly into the same bowl. Gently mix until just combined.
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* Divide the batter evenly between the 12 muffin cups and sprinkle slivered almonds on top.
* Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
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INGREDIENTS
* 1 Can Tuna drained
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* 2 Tbsp Furikake
* 1 Cup White Rice cooked
* 1 tsp Sugar
* 1/2 Tbsp Rice Vinegar
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INSTRUCTIONS
* Preheat your oven to 400F and prepare a 6-inch baking pan.
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INGREDIENTS
* 1 Can Tuna drained
* 2 Tbsp Sriracha
* 1/4 Cup Mayo
* 1 Tbsp Sesame Oil
* 2 Tbsp Furikake
* 1 Cup White Rice cooked
* 1 tsp Sugar
* 1/2 Tbsp Rice Vinegar
* 1 Packet Seasoned Seaweed

INSTRUCTIONS
* Preheat your oven to 400F and prepare a 6-inch baking pan.
* In a bowl, add in your rice and heat it in the microwave for 1 minute. This is so it’s easier for the sugar and rice vinegar to soak in. Add in your rice vinegar and sugar and mix well.
* Next, add in the rice mixture to your baking pan in an even layer. Sprinkle furikake on top.
* Use the same bowl that you mixed up your rice in and add in your drained canned tuna, sesame oil, sriracha, and mayo and mix well.
* Add the layer of saucy tuna on your rice layer evenly on top. Sprinkle with furikake.
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INGREDIENTS
* 1/2 Cup White Sugar
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* 1 tsp Vanilla Extract
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* In a small saucepan over medium heat, combine water, white sugar, and brown sugar.
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* Strain the syrup (optional for a smoother texture) and let cool.
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* 1/2 Cup White Sugar
* 1/2 Cup Brown Sugar
* 1 Mashed Ripe Banana
* 1 tsp Vanilla Extract
* 1/2 tsp Cinnamon
* 1 Cup Water

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* In a small saucepan over medium heat, combine water, white sugar, and brown sugar.
* Stir until the sugars fully dissolve and the mixture begins to gently simmer.
* Add the mashed banana and cinnamon. Simmer for 5–8 minutes, stirring occasionally.
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