If you’re on the hunt for the ultimate fall treat that’s bursting with cozy flavors and a fun Halloween twist, you’ve got to try this Pumpkin Spice Cookies with White Chocolate Chips and Halloween M&Ms Recipe. I absolutely love how these cookies are soft, chewy, and packed with pumpkin spice goodness, creamy white chocolate, and those colorful M&Ms that make every bite fun and festive. Trust me, once you bake a batch, your family and friends will be coming back for more!
Why You’ll Love This Recipe
- Bold Seasonal Flavors: The pumpkin spice mix gives these cookies the perfect autumn vibe without overwhelming your taste buds.
- Fun and Festive: Adding Halloween M&Ms makes these cookies as playful as they are delicious — great for parties or treats for the kids.
- Simple to Make: The recipe uses basic ingredients you probably have on hand, and it comes together faster than you’d expect.
- Soft and Chewy Texture: Thanks to the mix of cornflour and careful baking time, these cookies stay perfectly soft inside — no crunchy disappointment!
Ingredients You’ll Need
Each ingredient in this Pumpkin Spice Cookies with White Chocolate Chips and Halloween M&Ms Recipe plays a role in creating that delightful balance of flavor and texture. I always suggest picking quality butter and fresh spices to make these cookies stand out.
- Plain flour: A sturdy base for your cookies, ensuring just the right structure.
- Bicarbonate of soda: Helps your cookies rise and become nice and tender.
- Salt: Balances the sweetness and enhances flavors.
- Cornflour: This little trick keeps your cookies soft and slightly cakey in the center.
- Pumpkin spice mix: The star of the show; it brings that classic fall warmth.
- Unsalted butter: Use at room temperature for easier creaming and a richer flavor.
- Brown sugar: Adds moisture and deep caramel notes.
- Granulated sugar: A touch of sweetness that helps with crisp edges.
- Egg: Binds everything together and adds softness.
- Vanilla extract: Lifts other flavors and adds a comforting aroma.
- White chocolate chips: For those creamy, melting pockets of sweetness.
- Halloween M&Ms: I love how the orange and pumpkin colors pop and add a bit of crunch.
Variations
One of the things I love about this Pumpkin Spice Cookies with White Chocolate Chips and Halloween M&Ms Recipe is how easily it adapts to what you have on hand or your taste buds. Don’t hesitate to make it your own!
- Nut-Free Version: I’ve swapped out any nutty ingredients before, and these cookies still bake up perfectly without missing a beat.
- Spice Adjustment: I recommend starting with 1 teaspoon of pumpkin spice, but if you love a bolder flavor like me, go ahead and add 2 teaspoons!
- Chocolate Variety: I’ve tried dark chocolate chips instead of white, which gives a richer flavor; both ways are amazing.
- Seasonal Colors: Though I love the Halloween M&Ms, using regular M&Ms or even pastel ones for Thanksgiving makes these cookies great year-round.
How to Make Pumpkin Spice Cookies with White Chocolate Chips and Halloween M&Ms Recipe
Step 1: Preheat and Prepare Your Workspace
Start by heating your oven to 180ºC (160ºC fan). I always line two or three large baking trays with parchment paper—trust me, this makes cleanup a dream and keeps your cookies from sticking. Set those trays aside while you mix the dough.
Step 2: Cream Butter and Sugars
Grab softened unsalted butter along with both brown and granulated sugars, then beat them together for about two minutes using an electric whisk. If you’re mixing by hand, just whisk for around three minutes until the mixture looks light and fluffy. This step is key to that lovely cookie texture you’ll love biting into.
Step 3: Add the Egg and Vanilla
Next, add vanilla extract and your egg to the buttery mixture. Give it another good whisk until everything is combined and smooth. Don’t rush this part; it helps your dough come together beautifully.
Step 4: Mix Dry Ingredients and Pumpkin Spice
In a separate bowl, sift or whisk together plain flour, bicarbonate of soda, salt, cornflour, and your pumpkin spice mix. Gradually add these dry ingredients into your wet mix and gently fold until just combined. Overmixing here can make your cookies tough, so keep it light!
Step 5: Stir in White Chocolate Chips and Halloween M&Ms
This is the fun part! Add those silky white chocolate chips and festive Halloween M&Ms. Use a wooden spoon or spatula to mix everything evenly until your cookie dough forms, with colorful candy pieces scattered throughout.
Step 6: Scoop, Shape, and Bake
Scoop out cookie dough with a cookie scoop or spoon to get even-sized balls, then roll them if you like. Place the dough balls spaced apart on your prepared baking trays. Bake for 10-13 minutes; I like to check at 10 minutes so they don’t overbake—the edges should be set but centers still soft.
Step 7: Cool and Enjoy!
Once out of the oven, let the cookies cool on the trays for 5 minutes (patience here is key), then transfer them to a wire rack to cool completely. This cooling step helps them set perfectly without losing any of that chewy goodness.
Pro Tips for Making Pumpkin Spice Cookies with White Chocolate Chips and Halloween M&Ms Recipe
- Soft Dough Matters: If your dough feels too sticky, chill it for 15 minutes before scooping—this helps keep the cookies from spreading too much.
- Spice Your Own Mix: I discovered this trick—make your pumpkin spice fresh by blending cinnamon, nutmeg, ginger, and cloves; it’s way more fragrant than store-bought.
- Even Baking: Rotate your baking trays halfway through the baking time for even cooking, especially if your oven has hot spots.
- Don’t Overbake: Remove cookies when edges are set but the centers still look soft; they’ll firm up as they cool, keeping that chewy texture you want.
How to Serve Pumpkin Spice Cookies with White Chocolate Chips and Halloween M&Ms Recipe
Garnishes
I like to keep things simple with these cookies, but sometimes I sprinkle a little extra cinnamon sugar on top before baking for a subtle sparkle and added flavor. If you’re serving them at a party, a dusting of powdered sugar after cooling looks lovely and festive too.
Side Dishes
These cookies pair wonderfully with a warm cup of spiced apple cider or a creamy pumpkin latte. I’ve also enjoyed them alongside a scoop of vanilla ice cream for a decadent fall dessert.
Creative Ways to Present
For Halloween gatherings, I’ve arranged these cookies stacked on a black platter surrounded by candy corn and mini pumpkins. Another fun idea is placing them inside clear treat bags tied with orange and black ribbons—great for party favors or classroom treats!
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature for up to 4 days. Adding a slice of bread inside helps keep them soft by retaining moisture, which is a little trick I swear by. They stay delightfully chewy and just as tasty!
Freezing
I’ve frozen these cookies both baked and as dough balls. For dough, just freeze the balls on a tray, then transfer to a freezer bag. When you bake from frozen, add a couple extra minutes to the bake time. This way, you can enjoy fresh cookies on demand.
Reheating
To reheat, pop the cookies in a microwave for 10-15 seconds or warm them in a low oven for 5 minutes. This refreshes their softness and melts the white chocolate just perfectly.
FAQs
-
Can I use regular chocolate chips instead of white chocolate in this recipe?
Absolutely! Regular milk or dark chocolate chips work really well and provide a different but equally delicious flavor profile. Just keep the same amount when swapping.
-
How do I make my pumpkin spice mix for this recipe?
I like blending cinnamon, nutmeg, ginger, and ground cloves in equal parts to create a fresh pumpkin spice mix that’s aromatic and flavorful. It’s easy and tastes better than most store-bought mixes.
-
Will these cookies be crunchy or soft?
They turn out soft and chewy, thanks largely to the cornflour and the baking time. Removing them from the oven when the centers still look a bit soft is essential for that perfect texture.
-
Can I make these cookies vegan or dairy-free?
Yes, by substituting vegan butter margarine and using egg replacers like flax eggs, plus choosing dairy-free white chocolate chips, you can make a delicious vegan version. The texture might differ slightly, but still tasty!
Final Thoughts
This Pumpkin Spice Cookies with White Chocolate Chips and Halloween M&Ms Recipe has quite simply become one of my go-to treats every fall. I love how it captures all the warm, nostalgic flavors of the season but with a playful Halloween twist. If you try it, I guarantee you’ll be hooked just like me—and it’s such a fun bake to do with kids or friends, too. So go ahead, whisk up a batch, and enjoy a little taste of cozy magic!
Print
Pumpkin Spice Cookies with White Chocolate Chips and Halloween M&Ms Recipe
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 min
- Yield: 16 Cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Spice Cookies are a delightful seasonal treat featuring a perfect blend of warm pumpkin spices, white chocolate chips, and festive orange and pumpkin-themed M&Ms. Soft, chewy, and wonderfully aromatic, they make an ideal easy bake for Halloween or any autumn gathering.
Ingredients
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 and Prepare Baking Trays: Preheat your oven to 180ºC (160ºC fan). Line two or three large baking trays with parchment paper and set them aside for later.
- Cream Butter and Sugars: Using an electric whisk (or by hand), cream together the unsalted butter, brown sugar, and granulated sugar for about two minutes until the mixture is light and fluffy.
- Add Egg and Vanilla: Incorporate the vanilla extract and medium egg into the creamed butter and sugar mixture. Whisk again until all ingredients are fully combined.
- Combine Dry Ingredients: In a separate bowl, mix together the plain flour, bicarbonate of soda, salt, cornflour, and 1-2 teaspoons of pumpkin spice mix. Gradually add this dry mixture to the wet ingredients, stirring or mixing until just combined.
- Add Chocolate Chips and M&Ms: Gently fold in white chocolate chips and the Halloween-themed orange/pumpkin M&Ms, ensuring they are evenly distributed throughout the cookie dough.
- Form and Bake Cookies: Using a cookie scoop, portion out even amounts of dough and roll into balls. Place these on the prepared baking trays, leaving space between each. Bake in the preheated oven for 10 to 13 minutes, or until the edges are set and lightly golden.
- Cool: Allow the cookies to cool on the baking trays for 5 minutes to firm up, then transfer them to a wire rack to cool completely. Enjoy your festive pumpkin spice cookies!
Notes
- These cookies feature classic pumpkin spice flavors paired with sweet white chocolate chips and festive M&Ms, perfect for Halloween celebrations.
- For even-sized cookies, use a cookie scoop when portioning the dough.
- Adjust pumpkin spice quantity based on your spice preference; start with 1 tsp and add up to 2 tsp for stronger flavor.
- Store cookies in an airtight container to keep them fresh and soft.
- Butter should be at room temperature for easier creaming.
Nutrition
- Serving Size: 1 cookie
- Calories: 242 kcal
- Sugar: 19 g
- Sodium: 130 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 29 mg
