Pumpkin Spice White Chocolate Chip Cookies

1 hr. 25 min.
Makes 24 cookies
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Pumpkin, spice and everything nice — that’s what cookie dreams are made of! Follow this recipe for moist and chewy white chocolate chip pumpkin cookies you’ll be sure to crave all year long!


  • 3 cups Giant Eagle all-purpose flour
  • ¼ tsp. Giant Eagle pure baking soda
  • 1 tsp. Clabber Girl® double acting baking powder
  • 1 Tbsp. McCormick® pumpkin pie spice
  • 2 Tbsp. Argo® 100% pure corn starch
  • 1 tsp. salt
  • 1 cup Giant Eagle unsalted butter
  • 1 cup Giant Eagle granulated sugar
  • 1 cup Giant Eagle light brown pure sugar
  • 1 tsp. Giant Eagle pure vanilla extract
  • 2 Giant Eagle large eggs
  • 2 cups Ghirardelli® classic white chocolate baking chips


  Prep Time: 10 min. + 60 min. chilling
• Cook Time: 15 min.

Combine flour, baking soda, baking powder, pumpkin spice, cornstarch and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Refrigerate for at least an hour.

Preheat oven to 375°F.

Scoop dough into 2 oz. (4 Tbsp.) balls, roll in granulated sugar if desired and place on a non-stick or parchment-lined sheet pan.

Bake for 9-11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

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