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The other day, I was craving Choc-Kits, but I wanted to level them up a bit. That’s when these Pumpkin Spice Cookies with Oats, Coconut, and White Chocolate came to life. If you’re a fan of pumpkin spice, then these cookies are for you! They combine the warm, cosy flavours of pumpkin spice with the crunch of oats and coconut, all finished with a luxurious white chocolate dip. These Pumpkin Spice Cookies are perfect for an afternoon snack or a thoughtful gift, and they can be easily halved if you don’t need the full batch of 54 cookies.
Pumpkin spice is the star of these cookies, giving them a comforting, autumnal feel that’s hard to resist. Whether you’re making these Pumpkin Spice Cookies for yourself or to share, you’ll love how versatile and delicious they are. Plus, the white chocolate coating makes them extra indulgent—ideal for a special treat or even as a festive gift during the holiday season.
Why You’ll Love This Recipe
- Warm, autumnal flavours: The pumpkin spice blend gives these Pumpkin Spice Cookies a cosy, comforting feel.
- Perfect texture: The oats and coconut add the ideal crunch, balanced by the creamy white chocolate coating.
- Simple and customisable: Easy to make with ingredients you likely already have on hand. Switch up the chocolate or add your favourite mix-ins.
- Ideal for gifting: These cookies make great gifts, especially when packed in a pretty box or jar.
Ingredients and Substitutions
Grab all your ingredients! View the recipe card below for a full list of all the ingredients and measurements.
- Butter: Adds richness and moisture to the cookies.
- Substitute: Bread flour can be used in a pinch, but cake flour is best for lightness.
- Light Brown Sugar: Sweetens with a hint of caramel.
- Substitute: Coconut sugar for a more natural sweetness.
- Golden Syrup: Adds smooth, rich sweetness.
- Substitute: Honey or maple syrup can be used, but it will slightly alter the flavour.
- Vanilla Essence: A subtle sweet aroma.
- Bicarbonate of Soda: Helps the cookies rise.
- Pumpkin Spice: The key to that autumnal flavour.
- Pumpkin Spice Mix: 1 tablespoon cinnamon, 1 teaspoon ground ginger, 1 teaspoon ground nutmeg, 1 teaspoon mixed spice or allspice, 1/4 tsp ground black pepper.
- Toasted Milk Powder (optional): Adds depth and a beautiful browned butter flavour.
- Substitute: You can skip this or use non-toasted milk powder.
- Oats: Adds texture and heartiness.
- Substitute: Gluten-free oats work well for a gluten-free version.
- Desiccated Coconut: For a tropical twist and extra texture.
- Substitute: Swap with chopped nuts or extra oats.
- Cake Flour: Provides a light and tender cookie.
- Substitute: All-purpose flour works too, though cake flour yields a finer crumb.
- Melted White Chocolate: For dipping or spreading on top.
Pumpkin Spice Cookies with Oats, Coconut, and White Chocolate
Ingredients
Cookies
- 250 g butter 1 cup / 2 sticks
- 1 cup light brown sugar 200g
- 4 tablespoons golden syrup ¼ cup
- 1 teaspoon vanilla essence
- 1 teaspoon bicarbonate of soda baking soda
- 2 tablespoons pumpkin spice see recipe below
- 2 tablespoons toasted milk powder optional
- 1 cup oats 90g
- 1 cup desiccated coconut 85g
- 2 cups cake flour 250g
To decorate
- 220 g melted white chocolate 8 oz
Pumpkin Spice Mix
- 1 tbsp cinnamon
- 1 tsp dried ground ginger
- 1 tsp ground nutmeg
- 1 tsp mixed spice or allspice
- 1/4 tsp ground black pepper
Instructions
- Preheat your oven to 175°C (350°F) and line two baking trays with baking paper.
- Cream together the butter and light brown sugar until light and fluffy.
- Add golden syrup, vanilla essence, pumpkin spice, and toasted milk powder (if using). Mix thoroughly.
- Stir in the oats, coconut, and flour until a crumbly dough forms.
- Use a tablespoon measuring spoon to scoop out dough, press it into the spoon, and place it on the baking sheet about 2 cm (1 inch) apart.
- Flatten each cookie slightly with a fork and bake for 15 minutes, rotating trays halfway.
- Allow the cookies to cool completely, for at least 1 hour.
- Melt white chocolate and dip each cookie, pressing lightly to spread chocolate underneath. Let set before storing in an airtight container.
Video
Notes
- You can use pre-mixed pumpkin spice but here in South Africa we don’t get that so I made my own.
- You can also dip one cookie in the white chocolate and sandwich two halves together to make cute little sandwich cookies.
- If you want to go lighter on the chocolate, you can also drizzle the white chocolate over instead of dipping.
Frequently Asked Questions
Can I make these cookies gluten-free?
Yes! Simply swap the oats for gluten-free oats and use a gluten-free flour blend instead of cake flour.
Can I use dark chocolate instead of white?
Absolutely! Dark or milk chocolate works well if you prefer a less sweet option.
How long will these cookies keep?
Stored in an airtight container, these cookies will stay fresh for up to a month. They also make perfect holiday gifts!
