This Pumpkin Spice Cookies recipe is so delicious, made with an extra ingredient that pairs so well. Who would have thought peanut butter went so well with pumpkin flavor?
When fall rolls around, it's finally the time of year when pumpkin spice lattes are back on the menu at our favorite coffee shops. But why should coffee get all the love?
Though perfect for fall all the way through Christmas, this delicious cookie recipe can be served any time of the year!
The chocolate drizzle makes this chewy cookie recipe look so special, but it's such an easy recipe.
❤️ Why We Love this Recipe
When fall rolls around, don't you just crave pumpkin spice? These easy peanut butter pumpkin spice cookies are so simple to make and the flavors will wow you.
I also just love the presentation of these cookies. The chocolate drizzle is so pretty and adds even more flavor.
📋 What You Need to Make It
To make these cookies, you will need unsalted butter, brown sugar, granulated sugar, pumpkin pie spice, 1 large egg, creamy peanut butter, vanilla extract, both baking soda and baking powder, salt, flour, and Ghirardelli white chocolate wafers or white chocolate chips.
Note: We originally topped these with pumpkin spice Hershey Kisses which are no longer available. These Mellowcreme pumpkins would be a cute replacement.
I'll be remaking these as soon as I can with new photos, but let me know if you make them first and share a photo!
I considered adding actual pumpkin puree, but I really don't think it would work well. I may try it at some point and I'll update when I do!
🥣 How to Make These Cookies
Take the egg out of the refrigerator so it's room temperature before gathering the rest of the ingredients.
Gather all your ingredients.
Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
Be sure to scrape the sides of the bowl when mixing the ingredients.
Add the egg, mixing until smooth.
Add peanut butter and vanilla to the mixture. Blend well.
In a separate medium bowl, whisk baking soda, powder, salt, and flour.
Slowly add the dry ingredients to the wet ingredients.
Mix well to ensure all of the cookie dough ingredients and flour mixture are well blended.
Using a small cookie scoop, make small dough balls.
Place them on the prepared baking sheets.
Bake at 350º for 13 minutes or until they are lightly brown on the bottom of each of the cookies.
Allow the cookie to cool slightly on the cookie sheet before adding the candy into the center of the cookie. (You could also leave the cookies plain. The drizzle of white chocolate is festive enough!)
Transfer the cookies to a wire rack to cool completely.
Using a double boiler or microwave melt the white chocolate wafers.
Once the chocolate has melted drizzle it on top of the cookies.
Enjoy these yummy cookies with a big glass of cold milk!
You can make these cookies less sweet by leaving out the drizzle of white chocolate and the Mellowcreme pumpkin topping. They are really delicious plain or with a dusting of cinnamon sugar.
Adding a ¼ teaspoon of ginger will give these cookies a little kick.
A nice light frosting can be made for these cookies by mixing a couple of tablespoons of milk with a half cup of powdered sugar. Adjust to your liking as you can make this really thin or thicker like an icing.
Just a tablespoon of maple syrup to the above recipe would make a lovely maple glaze. Why not try the first batch with the chocolate drizzle and the next batch with icing? This way you have 2 different cookies!
You can also frost the cookies with the same recipe we used in these pumpkin bars with cream cheese frosting. A dash of cinnamon would make a delicious cinnamon cream cheese frosting, too.
In an airtight container, you can store these cookies for 3 or 4 days. In the refrigerator, they will keep for a few days more. You can also freeze them for 2-3 months.
I'd say freeze the dough. Though the reheated cookies are good, there is nothing like a fresh baked cookie!
I have not tried to make these vegan. You could use vegan butter and eliminate the egg, but as I haven't tried it, I can't make any promises. This vegan version looks really good. Let me know if you try it.
💭 Top Tips
Measuring flour: Many people think it's okay to scoop the flour out of the bag with a measuring cup. The problem with this is that you could end up with twice as much as you need.
Always use a spoon to scoop the flour right into the measuring cup, and don't pack it in. Tap the side of the cup to fill in any pockets of air.
Once you’ve spooned the flour into the measuring cup, use the back of a knife to level it off.
Pumpkin Pie Spice: If you don't have pumpkin pie spice, make your own fall spices blend by combining a teaspoon of ground cinnamon, a half teaspoon of ground nutmeg, and a half teaspoon of ground ginger.
Melting chocolate: If you've never melted chocolate in the microwave, simply put it in a microwave safe bowl and place in the microwave for 1 minute. Stir well.
Move back into the microwave for another minute. Stir again. Repeat this process until all of the wafers have melted completely.
Don't try to make the process faster by microwaving for longer periods or you may end up with a mess you can't use.
More Pumpkin Treats
Pumpkin Spice Cookie Recipe
- ½ C unsalted butter room temperature
- ½ C brown sugar
- 2 teaspoon pumpkin pie spice
- ½ C granulated sugar
- 1 large egg room temperature
- 1 C peanut butter creamy
- 1 tablespoon vanilla
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ C flour
- 10 oz Mellowcreme candies *Pumpkin kisses are no longer available.
- 10 oz Ghirardelli white chocolate wafers
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
- Cream butter, both sugars, and pumpkin pie spice with an electric mixer until smooth and fluffy.
- Be sure to scrape the sides of the bowl when mixing the ingredients.
- Add the egg, mixing until smooth.
- Add peanut butter and vanilla to the mixture. Blend well.
- In a separate bowl, whisk baking soda, powder, salt, and flour, slowly adding to the wet ingredients.
- Mix well to ensure all of the ingredients are well blended.
- Using a small ice cream scoop, make small dough balls.
- Place them on the lined cookie sheet.
- Bake at 350º for 12 minutes or until they are lightly brown on the bottom of each of the cookies.
- As soon as the cookies are taken out of the oven place the pumpkin candy into the center of the cookie.
- Allow the cookie to cool slightly on the cookie sheet.
- Transfer the cookies to a wire rack to cool completely.
- Using a double boiler or microwave melt the white chocolate wafers.
- Once the chocolate has melted drizzle it on top of the cookies.