Giant, bakery-style cookies loaded with Pumpkin Pie M&M’s, white chocolate, and fall spice.

There’s something about fall that makes baking feel a little extra special. The air smells like cinnamon and caramel, candles are flickering, and suddenly, a Saturday afternoon turns into a mini celebration.

That’s where these Pumpkin Patch Party Jumbo Cookies come in. They’re the cookie version of a fall day trip- thick, gooey, oversized, and packed with Pumpkin Pie M&M’s and creamy white chocolate chunks. Every bite tastes like a pumpkin pie crash/bakery cookie mashup.

Why You’ll Love This Recipe

• They have true bakery texture- 6-ounce Levain-style cookies with crisp edges and molten centers.
• Loaded with Fall flavor- pumpkin pie spice, vanilla, and creamy M&M crunch.
• Simple, no chill dough- cold butter + cornstarch keeps them tall and gooey.
• They have a showstopper size- cookie is basically dessert for two (but no one’s sharing).
• Smells like a pumpkin patch in cookie form.

Ingredient Notes

• Cornstarch: The secret to that classic Levain texture. It keeps the centers tender and thick while holding the structure.
• Cold butter: Don’t soften it! Using cold butter helps the cookies keep their height.
• Pumpkin Pie M&M’s: The star of the show- chop some and leave others whole for color and texture.
• White chocolate: Adds creamy sweetness that balances the spice.

Before You Bake

Do I really need to use cold butter?
Yes! That’s what keeps these jumbo cookies tall and thick. Soft butter melts too quickly, which makes the dough spread instead of rise. Cold butter also creates those signature craggy Levain edges.

Why do I need cornstarch in a Levain cookie?
Cornstarch helps lock in moisture so the centers stay soft and gooey. Without it, the cookies can turn cakey or flatten. Two tablespoons is the perfect amount for a dense, tender texture that still holds its height.

What size should each cookie be?
Each cookie should be around 5–6 ounces- about ¾ cup of dough. This size gives you that crisp exterior and molten center. Smaller cookies will bake faster and lose that gooey texture.

Pumpkin Patch Party Jumbo Cookies

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• Author: Taryn Camp

Ingredients

Scale 1x2x3x

• 1 cup (2 sticks) cold salted butter, cubed
• ¾ cup packed light brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 ¾ cups all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ¾ teaspoon pumpkin pie spice
• ½ teaspoon cinnamon
• ½ teaspoon salt
• 1 cup Pumpkin Pie M&M’s, roughly chopped
• 1 cup white chocolate chunks or chips

Instructions

1. Preheat the oven to 410°F. Line two large baking sheets with parchment paper.
2. Beat cold cubed butter with both sugars in a stand mixer using the paddle attachment for about 2 minutes, until combined but still chunky.
3. Add eggs and vanilla. Mix just until incorporated.
4. Whisk together flour, cornstarch, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt in a separate bowl.
5. Add the dry mixture to the wet ingredients on low speed until a thick dough forms.
6. Fold in the Pumpkin Pie M&M’s and white chocolate chunks.
7. Portion dough into 5–6 oz mounds (about ¾ cup each). Keep tall, rough shapes- do not flatten.
8. Bake 9-11 minutes, until the tops are golden and just set but the centers still look soft.
9. Cool cookies on the pan for 30 minutes before transferring to a cooling rack; they’ll finish setting as they rest. Let them sit for a few hours before serving.

FAQ

Can I make the dough ahead of time?
Yes! Scoop the dough into mounds, cover tightly, and refrigerate for up to 24 hours. You can also freeze the dough balls for up to 2 months- bake straight from frozen, adding 1–2 minutes to the bake time.

How do I keep Levain-style cookies soft after baking?
Store them in an airtight container at room temperature with a slice of bread inside- it keeps them soft for up to 3 days. For that fresh-from-the-oven texture, warm in the microwave for 10–15 seconds.

Can I use regular M&M’s instead of Pumpkin Pie M&M’s?
Absolutely. The pumpkin version adds warm spice, but regular milk chocolate or peanut butter M&M’s work too. You can even mix varieties for a fun, colorful look.

Do I need to chill the dough before baking?
Not required! This dough was designed to bake straight from mixing. However, chilling for 20–30 minutes makes the cookies even thicker and more bakery-style.

Can I bake these on convection?
Yes, but reduce the temperature to 400°F and check at the 10-minute mark. Convection ovens bake faster and brown more quickly.

Sprinkle of Fun

Make it a whole Pumpkin Patch Party at home- pop on your favorite fall playlist, sip a caramel latte, and let the scent of warm cookies fill the kitchen. For the full fall moment, pair one with a scoop of vanilla ice cream and a drizzle of caramel while watching It’s the Great Pumpkin, Charlie Brown.