These Pumpkin Spice Cookies are packed with pure pumpkin, fall spices, cinnamon chips, and white chocolate chips. They're soft, chewy, and don't require any chilling!
Preheat oven to 350F, with rack on lower middle. Line baking sheets with parchment paper and set aside.
Place pumpkin puree in a dish and dab off excess water content with paper towels. Set aside.
In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
In a separate bowl, blend together the butter and sugar until smooth. Add pumpkin, egg, vanilla, and beat until fully combined and creamy.
Combine the dry ingredients together with the wet ingredients until incorporated. Add in white chocolate chips and cinnamon chips, and mix to combine.
Form rounded tablespoons and drop onto cookie sheet, and flatten slightly, keeping 2 inches apart.
Bake 12 minutes or until golden. Let cookies cool on baking sheet until they can easily be transferred.
Combine all glaze ingredients in a bowl, and whisk with fork until smooth. Add milk a bit at a time, if needed for drizzling consistency. Drizzle or spread icing over cooled cookies.
Notes
Libby's brand of 100% pure pumpkin puree tends to be thicker and less watery than other brands. Dabbing off excess water moisture lends to a chewier vs. a more cake-y texture.
Feel free to swap the white chocolate and cinnamon chips with milk or dark chocolate chips.
Try mixing in pecans, walnuts, or pumpkin seeds for added crunch.