Description
These Pumpkin Spice Cookies are a delightful seasonal treat combining warm pumpkin spice flavors with creamy white chocolate chips and festive orange pumpkin-themed M&Ms. Perfectly tender with a slight chew, they’re ideal for enjoying during autumn or Halloween celebrations.
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: Preheat the oven to 180ºC (160ºC fan) and line two or three large baking trays with parchment paper; set aside.
- Cream Butter and Sugars: Using an electric whisk (or by hand), cream together the unsalted butter, brown sugar, and granulated sugar for two minutes until light and fluffy; whisk longer by hand for about 3 minutes.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture and whisk again until fully combined.
- Combine Dry Ingredients: In a separate bowl, mix plain flour, bicarbonate of soda, salt, cornflour, and pumpkin spice mix, then add to the wet ingredients and stir until just combined to form the cookie dough.
- Fold in Add-ins: Incorporate the white chocolate chips and orange/pumpkin/Halloween M&Ms by beating gently until evenly distributed throughout the dough.
- Shape Cookies: Use a cookie scoop to portion the dough evenly, then roll each portion into balls and place spaced out on the prepared baking trays.
- Bake: Bake in the preheated oven for 10-13 minutes until the edges are set but the centers remain slightly soft.
- Cool: Let the cookies cool on the trays for 5 minutes, then transfer them to a wire rack to cool completely before serving. Enjoy!
Notes
- Cookies will stay fresh at room temperature for 4-5+ days.
- You can freeze the cookies for 3+ months to extend shelf life.
- Find the pumpkin spice mix recipe at the bottom of the original blog post for a homemade blend.
- Using a cookie scoop helps portion the dough evenly for consistent cookie sizes.
- If preferred, turn the dough into a cookie bar by spreading it into a lined 9″ square tin and baking for 20 minutes.
Nutrition
- Serving Size: 1 cookie (approx. 40 g)
- Calories: 190
- Sugar: 14 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
