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+ servings
cookies with a pumpkin spice kiss in the middle
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5 from 1 vote

Pumpkin Spice Cookie Recipe

Delicious cookies flavored with pumpkin spice and peanut butter! Such a great pairing!
Prep Time10 mins
Cook Time12 mins
Course: Dessert
Cuisine: American
Servings: 28 cookies
Calories: 142kcal


  • ½ C unsalted butter room temperature
  • ½ C brown sugar
  • ½ C granulated sugar
  • 1 egg room temperature
  • 1 C peanut butter creamy
  • 1 tbsp vanilla
  • ¾ tsp baking soda
  • ¾ tsp baking powder
  • ½ tsp salt
  • 1 ½ C flour
  • 10 oz Pumpkin Spice chips (1 bag)
  • 10 oz Ghirardelli white chocolate wafers


  • Preheat oven to 350 degrees.  Line cookie sheets with parchment paper.
  • Cream butter and both sugars 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.
  • *Place the white chocolate in a bowl and 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.


Note: these were made with pumpkin spice Hershey Kisses which no longer seem to be available. I did find Pumpkin Spice Cups (linked in the post) in a 4.5-ounce package and I think they would work well.
The original recipe did use 10 ounces, but I don't think the difference will be that drastic that you have to buy another bag just for 1 extra ounce when two of these make 9 ounces. If you find something else in a 10-ounce bag, use the full 10 ounces.


Serving: 1 | Calories: 142kcal | Carbohydrates: 15g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 118mg | Potassium: 88mg | Fiber: 1g | Sugar: 9g | Vitamin A: 110IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg