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.
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.