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.

Print

Pumpkin Spice Cookies with Oats, Coconut, and White Chocolate

Warm and cosy Pumpkin Spice Cookies packed with oats, coconut, and finished with a white chocolate dip. Perfect for a holiday treat or gifting.

Course Dessert

Cuisine American, South African

Keyword easy baking, edible gifts, fall recipe, spiced cookies

Prep Time 35 minutes minutes

Cook Time 15 minutes minutes

Cooling time 1 hour hour

Total Time 1 hour hour 50 minutes minutes

Servings 54 cookies

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