If you’re in the mood for something cozy, sweet, and packed with all the warm fall flavors, trust me, you’re going to want to try this Pumpkin Spice Cookies with White Chocolate Chips and M&Ms Recipe. I absolutely love how this recipe combines the comforting spices of pumpkin with the fun crunch and sweetness of M&Ms and white chocolate chips. It’s like fall and festive all rolled into one cookie that’s super easy to make—and once you try it, you’ll be hooked just like my family is!

❤️

Why You’ll Love This Recipe

Perfect Balance of Flavors: The pumpkin spice gives a warm, cozy vibe while the white chocolate and M&Ms add sweet bursts of fun in every bite.
Easy to Make: You don’t need to be a baking pro to whip these up, and the recipe comes together quickly.
Kid-Friendly and Crowd-Pleaser: Whether it’s a holiday party or just a sweet treat, these cookies are always a hit with both kids and adults.

A woman's hand is holding a light brown cookie filled with white and orange candy pieces. The cookie has a soft and slightly bumpy texture with candy bits scattered across the top layer. Other similar cookies are shown on a black wire rack below, all on a white marbled surface. The cookies are round and thick, with visible candy pieces embedded in each one. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient here plays its part to create the ultimate fall cookie. The pumpkin spice mix is the star seasoning, but those white chocolate chips and orange-themed M&Ms bring texture and color that really make these cookies pop!

Plain flour: The base that gives these cookies their soft, yet slightly sturdy texture—make sure it’s all-purpose for best results.
Bicarbonate of soda: Helps the cookies rise just enough without getting too cakey.
Salt: Balances the sweetness and enhances the pumpkin spice flavor.
Cornflour: Adds tenderness and keeps the cookies from spreading too much.
Pumpkin spice mix: The soul of the cookie—if you want, try making your own blend to adjust the warmth to your liking.
Unsalted butter: I always use unsalted so I can control the salt, but if you only have salted, just omit extra salt in the recipe.
Brown sugar: Brings moisture and a slight caramel note to the cookies.
Granulated sugar: Adds crispness and balances the molasses flavor from the brown sugar.
Egg: Binds everything together.
Vanilla extract: Enhances the spice flavors and adds a lovely aroma.
White chocolate chips: My favorite part—melty pockets of sweetness that pair perfectly with the spice.
Orange/pumpkin/Halloween M&Ms: For that pop of color and fun crunch—great if you want your cookies to look festive and bright.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love customizing this recipe occasionally, especially for parties or just to experiment with flavors. Don’t hesitate to swap out the mix-ins or tweak the spice level to make it yours!

Nutty version: I sometimes add chopped pecans or walnuts for extra crunch, which pairs wonderfully with the pumpkin spice.
Dairy-free option: You can substitute the butter with coconut oil or a plant-based margarine and use dairy-free chocolate chips—still delicious!
Lower sugar: Try reducing the granulated sugar by a bit to make it less sweet but still flavorful.
Cookie bars: Press the dough into a lined 9″ square pan and bake for 20 minutes—you get thick, chewy bars perfect for slicing.

How to Make Pumpkin Spice Cookies with White Chocolate Chips and M&Ms Recipe

Step 1: Prep and Cream the Butter and Sugars

Start by preheating your oven to 180ºC (or 160ºC fan) and lining your baking trays with parchment paper—that saves you time later and keeps clean-up easy. Then, pop your unsalted butter, brown sugar, and granulated sugar into a large bowl. I usually use an electric whisk because it makes the process quick and silky, about two minutes until everything is light and fluffy. If you’re whisking by hand, give yourself about three minutes to get that perfect creamy mix.

Step 2: Add Egg and Vanilla, Whisk Until Combined

Next up, crack in one medium egg, pour in the vanilla extract, and whisk again until the mixture looks smooth and unified. The vanilla really boosts the flavor profile here, so try to use a good-quality extract if you have it on hand.

Step 3: Mix Dry Ingredients and Combine Gently

In a separate bowl, sift together the plain flour, bicarbonate of soda, salt, cornflour, and pumpkin spice mix. This step helps to avoid lumps and ensures your pumpkin spice is evenly spread throughout the dough. Slowly add this into the wet ingredients, folding gently but thoroughly to form a soft cookie dough. It’s okay if the dough is a little sticky—that’s exactly what you want for soft, chewy cookies.

Step 4: Fold in White Chocolate Chips and M&Ms

Now for the fun part! Add white chocolate chips and those festive orange pumpkin or Halloween M&Ms into the dough. Use a spatula or wooden spoon to fold them evenly throughout. You’ll notice how the dough becomes beautifully speckled with colors and sweet pockets just waiting to melt during baking.

Step 5: Scoop, Shape, and Bake

I find using a cookie scoop here makes your life so much easier, giving you even portions that bake uniformly. Once scooped, roll each portion into a ball and place them spaced apart on your lined trays. Bake for 10 to 13 minutes—the cookies should be golden at the edges but still soft inside. Don’t overbake! Let them cool on the trays for about 5 minutes before transferring to a wire rack so they finish setting without getting too hard.

👨‍🍳

Pro Tips for Making Pumpkin Spice Cookies with White Chocolate Chips and M&Ms Recipe

Use Room Temperature Butter: I learned that using butter straight from the fridge just results in uneven mixing—let it soften first for the best texture.
Don’t Skip the Cornflour: It keeps these cookies tender and prevents them from turning too flat or crispy.
Watch the Baking Time Closely: Taking them out a little early and letting them cool is the key for soft and chewy cookies.
Even Mix-ins Distribution: Fold gently but thoroughly so every cookie gets a good mix of those colorful M&Ms and melty white chocolate chips.

How to Serve Pumpkin Spice Cookies with White Chocolate Chips and M&Ms Recipe

Several soft cookies are placed on a white marbled surface, with two of them resting on a black cooling rack in the foreground. The cookies are light brown in color with visible white chocolate chips and candy-coated chocolate pieces in orange and yellow on their surfaces. Next to the cookies, there are two small, round pumpkin-shaped treats which are bright orange with green stems, adding a festive touch. The overall scene has an autumnal feel, with the cookies looking freshly baked and slightly puffy. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

When I serve these cookies, I like to dust a tiny pinch of extra pumpkin spice or cinnamon on top just before baking for an aromatic touch. Sometimes, a light drizzle of melted white chocolate or a sprinkle of extra M&Ms on freshly baked cookies really amps up the festive looks!

Side Dishes

These cookies go perfectly with a warm cup of spiced chai, pumpkin latte, or even a simple glass of cold milk. For a party, I pair them with a fun charcuterie board featuring some nuts, cheeses, and fresh fruit for a lovely contrast in flavors.

Creative Ways to Present

For Halloween or fall gatherings, I’ve packaged these cookies in clear cellophane bags tied with orange and brown ribbons—so easy and they look adorable as favors. You can also stack a few cookies on a pretty plate and sprinkle with mini pumpkin candies or edible gold dust for an elegant touch.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature, and honestly, they stay soft and tasty for up to 4-5 days. If you want to refresh them a bit, a quick 10-second zap in the microwave revives that just-baked softness.

Freezing

I love freezing a big batch of these cookies when I have the time. Just freeze the baked, cooled cookies in a freezer-safe container or zip bag, separated by parchment paper, and they keep for 3+ months. When you want a treat, take them out the night before or let them thaw for 30 minutes at room temperature.

Reheating

To warm them back up, I usually microwave the cookies on a plate for 10 to 15 seconds, which gets the white chocolate melty and brings out that fresh-baked aroma again. You can also pop them in a 160ºC oven for 5 minutes if you want to crisp the edges slightly.

FAQs

Can I substitute the pumpkin spice mix with regular cinnamon?

Yes, you absolutely can! However, pumpkin spice typically includes cinnamon, nutmeg, ginger, and cloves for a well-rounded flavor. If you only use cinnamon, your cookies will be delicious but won’t have the same depth. You can also try mixing your own blend with these spices if you want to experiment.
What if I don’t have M&Ms? Can I use other candies?

Definitely! You can swap M&Ms for any similarly sized candy or dried fruit like cranberries, chopped toffee bits, or even mini peanut butter cups. Just keep in mind the texture and sweetness may change slightly.
How do I make the cookies softer?

Using cornflour in the dough helps keep them tender, but my best advice is not to overbake. Pull them out when the edges just turn golden and allow them to cool on the baking tray slightly—they’ll finish cooking and stay soft.
Can I make these cookies vegan?

It’s possible with a few swaps: use vegan butter or coconut oil, a flax or chia egg instead of a chicken egg, and dairy-free white chocolate chips. The texture might be a little different, but you’ll still get great fall flavor and a festive look.

Final Thoughts

I started making this Pumpkin Spice Cookies with White Chocolate Chips and M&Ms Recipe a few years ago when I wanted something extra special for fall, and it quickly became a family favorite. What I love most is how approachable it is—you don’t have to be an expert baker to get magical results, plus the cookie dough is pretty fun to eat while you’re making it (no judgment here!). The combination of warming spices, sweet white chocolate, and colorful M&Ms always brings a smile to everyone’s face, and I know you’ll enjoy them just as much as we do. So go ahead and give this recipe a try—I promise these cookies will brighten up your season and maybe even become a new holiday staple!