Bella’s Bites: pumpkin spice cookies


Taste better than how they look / Photographer: Bella Evans

Looking for a yummy fall recipe for your next family gathering, holiday party, or just a warm treat for these cold autumn days? Look no further! These Pumpkin spice cookies are deliciously pumpkiny, with an extra bit of sweetness from the white chocolate. You can opt out of adding the white chocolate, as these cookies are still delicious without them, but I think it adds something special. If you’re looking for other add-ins, I would suggest semi-sweet chocolate chips, pecans, or, if you’re looking to be extra, cream cheese chocolate chips! These cookies are a sure crowd-pleaser, and will have your whole house smelling like fall spirit:)



1 cup unsalted butter

1 1/2 cups dark brown sugar, packed

1 large egg yolk

3 tbsp pure maple syrup

1 tsp vanilla extract

2 tsp maple extract (optional)

1/2 cup pumpkin puree

2 1/4 cups all purpose flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

3 tsp pumpkin pie spice

1 tsp cinnamon

1 cup white chocolate chips (or to taste)



  1. Brown the butter: melt butter over medium heat, continuing to stir until it reaches a rich amber color. Pour the butter into a glass container to cool, making sure to scrape the bottom of the pot to get all of the brown bits as well. Place in the refrigerator to chill for about 20 minutes. Don’t let it solidify.
  2. Preheat the oven to 350F and line a large baking sheet with parchment paper.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Set aside.
  4. In a large mixing bowl, whisk together the brown sugar and cooled brown butter. 
  5. Whisk in the egg yolk, maple syrup, vanilla, and pumpkin until smooth.
  6. Add in all of the dry ingredients and use a rubber spatula to fold into the dough. Once dry ingredients are nearly completely combined, add your white chocolate and mix until all ingredients are just combined (you never want to overmix drys). *If your dough feels too thin (it should hold its shape when scooped), chill the dough for about 20 minutes until thickened*
  7. Use a 1/4 measuring cup and scoop out the dough. Roll into balls and place onto the baking sheet, spaced about 2 inches apart from each other. 
  8. Bake for 12-15 minutes or until the edges are darkened and the center looks puffed and slightly underdone.
  9. Allow them to rest on the baking sheet for a couple minutes, then transfer to a cooling rack. 
  10. Allow the cookies to cool, then dig in!