Description
Delight in the cozy flavors of fall with these irresistible Pumpkin Spice Cookies! Featuring a perfect blend of pumpkin spice, white chocolate chips, and festive orange and pumpkin M&Ms, these soft and chewy cookies are perfect for any autumn celebration or a sweet treat any day. Easy to make and baked to perfection, they bring warmth and festive spirit in every bite.
Ingredients
Scale
Dry Ingredients
- 300 g plain flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 1 tbsp cornflour
- 1-2 tsps pumpkin spice mix
Wet Ingredients
- 115 g unsalted butter
- 100 g brown sugar
- 100 g granulated sugar
- 1 medium egg
- 1/2 tsp vanilla extract
Add-ins
- 200 g white chocolate chips
- 100 g orange/pumpkin/Halloween M&Ms
Instructions
- Preheat Oven and Prepare Trays: Preheat your oven to 180ºC (160ºC fan). Line two to three large baking trays with parchment paper and set them aside for easy cookie removal later.
- Cream Butter and Sugars: Using an electric whisk, cream together the unsalted butter with both the brown and granulated sugars for about 2 minutes until light and fluffy. If whisking by hand, this will take around 3 minutes to achieve the same texture.
- Add Egg and Vanilla: Add in the medium egg and vanilla extract to the butter and sugar mixture. Whisk again until fully combined, creating a smooth base for your cookie dough.
- Mix Dry Ingredients: In a separate bowl, combine the plain flour, bicarbonate of soda, salt, cornflour, and pumpkin spice mix. Add this mixture into the wet ingredients and stir until just combined, making sure not to overmix for a tender cookie.
- Fold in Chocolate Chips and M&Ms: Incorporate the white chocolate chips and festive orange/pumpkin/Halloween M&Ms into the dough, mixing gently until evenly dispersed throughout the batter.
- Portion and Shape: Use a cookie scoop to create evenly sized portions of dough, then roll each portion into a ball. This helps bake the cookies evenly and gives a uniform appearance.
- Bake the Cookies: Place the cookie dough balls spaced apart on the prepared trays. Bake in the preheated oven for 10 to 13 minutes until the edges are golden but centers remain soft for the perfect chewy texture.
- Cool and Enjoy: Allow the cookies to cool on the trays for 5 minutes to set, then transfer them to a wire rack to cool completely. Enjoy your festive pumpkin spice cookies warm or at room temperature!
Notes
- Cookies will last 4-5+ days stored at room temperature in an airtight container.
- You can freeze baked cookies for up to 3 months to enjoy later.
- Find the pumpkin spice mix recipe at the bottom of the original blog post for an authentic blend.
- I recommend using a cookie scoop for easy and uniform portioning of dough.
- To make cookie bars instead, press the dough into a lined 9″ square tin and bake for 20 minutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
