White Chocolate Pumpkin Spice Cookies
Spice up your evening with these White Chocolate Pumpkin Spice Cookies. They are the perfect fall treat made with nutrient-rich ingredients that will melt in your mouth.
For the love of fall baking!
When it starts getting chilly and Trader Joe’s fills their aisles with fall goodies, I get so excited! I love pumpkin spice seasoning and cookies so I figured I’d combine them! This recipe is also egg-free which means you can enjoy the dough guilt-free! The creaminess of the white chocolate goes so well with the pumpkin spice flavor. These cookies are the perfect treat to cozy up with.
A cookie with a healthier twist
If I had to choose between sweet or savory, I would choose sweet 99% of the time. Due to my love of sweets, I wanted to find a way to make a pumpkin spice cookie healthier with nutrient-rich ingredients. For this recipe, I used almond, oat, and whole wheat flour instead of all-purpose flour. To get the buttery flavor, I mixed unsalted butter with coconut oil. To sweeten the cookies, I swapped granulated sugar for coconut sugar and maple syrup.
What ingredients do I need to make white chocolate pumpkin spice cookies?
Dry Ingredients
- Almond Flour
- Oat Flour
- Whole Wheat Flour
- Cinnamon
- Pumpkin Pie Spice
- Salt
- Baking Soda
Wet Ingredients
- Unsalted Butter
- Coconut Oil
- Coconut Sugar
- Maple Syrup
- Pumpkin Puree
- Vanilla Extract
Additional Ingredients
- White Chocolate Chips
How do I make these cookies?
Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a mixing bowl, combine almond flour, oat flour, whole wheat flour, cinnamon, pumpkin pie spice, salt, and baking soda. Mix these ingredients together.
Next, melt the coconut oil in the microwave for 30 seconds and then chill in the freezer for five minutes. If the coconut oil is too warm, it will not bake correctly.
In a larger mixing bowl, mix coconut sugar, maple syrup, melted and cooled coconut oil, and room temperature butter. Mix the ingredients together using a hand mixer or whisk until everything is evenly combined. Then mix in the pumpkin puree and vanilla extract.
Slowly add the dry ingredients to the wet ingredients and then fold in the white chocolate chips.
Once all the ingredients are evenly mixed together, use a tablespoon to scoop dough, then roll the dough between your palms, and place on the baking sheet lined with parchment paper. Put in the oven and bake for 10 – 12 minutes.
Let cool for 10 – 15 minutes.
More pumpkin recipes from Dev’s Dish
More cookie recipes from Dev’s Dish
Healthier Peanut Butter Chocolate Chip Cookies
Healthy Oatmeal Raisin Cookies
Healthy Lemon Poppy Seed Cookies
White Chocolate Pumpkin Spice Cookies
Ingredients
Dry Ingredients
- ½ cup almond flour
- 1 cup oat flour
- 1 cup whole wheat flour
- 1½ tsp cinnamon
- ¾ tsp pumpkin pie spice
- ¼ tsp salt
- ¼ tsp baking soda
Wet Ingredients
- ¼ cup unsalted butter room temperature
- ¼ cup coconut oil melted and cooled
- ¼ cup coconut sugar
- ¼ cup maple syrup
- 3 tbsp pumpkin puree
- 1 tsp vanilla extract
Additional Ingredients
- ½ cup white chocolate chips
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a mixing bowl, combine almond flour, oat flour, whole wheat flour, cinnamon, pumpkin pie spice, salt, and baking soda. Mix these ingredients together.
- Next, melt the coconut oil in the microwave for 30 seconds and then chill in the freezer for five minutes. If the coconut oil is too warm, it will not bake correctly.
- In a larger mixing bowl, mix coconut sugar, maple syrup, melted and cooled coconut oil, and room temperature butter.
- Mix the ingredients together using a hand mixer or whisk until everything is evenly combined.
- Then mix in the pumpkin puree and vanilla extract.
- Slowly add the dry ingredients to the wet ingredients and then fold in the white chocolate chips.
- Once all the ingredients are evenly mixed together, use a tablespoon to scoop dough, then roll the dough between your palms, and place on the baking sheet lined with parchment paper.
- Put in the oven and bake for 10 – 12 minutes.
- Let cool for 10 - 15 minutes.
- Enjoy!