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+ servings
cookies with a pumpkin spice kiss in the middle
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5 from 2 votes

Pumpkin Spice Cookie Recipe

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


  • 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.


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.
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.


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