Pumpkin Spice M&M Cookies Recipe
- Cook Time: 27 minutes
- Total Time: 27 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup granulated white sugar
- 3/4 cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 1/2 cups Pumpkin Spice M&Ms
Instructions
- Step 1: Preparation – Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking and ensure even browning.
- Step 2: Cream Butter and Sugars – In a large mixing bowl or the bowl of a stand mixer, beat the softened butter, white sugar, and brown sugar together on medium-high speed. Continue mixing for about 2-3 minutes until the mixture is light, fluffy, and well-combined.
- Step 3: Add Wet Ingredients – Add the egg and vanilla extract to the butter mixture and beat until smooth. Mix in the pumpkin puree. Note: The mixture might look slightly curdled at this stage because of the moisture in the pumpkin; this is normal and will smooth out once the dry ingredients are added.
- Step 4: Combine Dry Ingredients – In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice. This ensures the leavening agents and spices are evenly distributed throughout the dough.
- Step 5: Mix the Dough – Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can lead to tougher cookies.
- Step 6: Fold in M&Ms – Using a spatula, gently fold in 1 cup of the Pumpkin Spice M&Ms. Reserve the remaining half cup to press into the tops of the cookies before or after baking for a professional look.
- Step 7: Scoop and Bake – Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Press a few extra M&Ms onto the top of each dough ball. Bake for 10 to 12 minutes, or until the edges are lightly golden but the centers still look slightly soft.
- Step 8: Cooling – Let the cookies cool on the baking sheet for at least 5 minutes. This allows them to firm up before you move them. Transfer to a wire rack to cool completely.