PUMPKIN SPICE CHOCOLATE CHIP COOKIE RECIPE
Baking is something I do often in the fall… AND my friends are definitely okay with that! I love to make various types of breads, pies, cookies, and cakes! As I was scrolling through Facebook the other night before bed I saw a recipe for Pumpkin Spice chocolate chip cookies and had to click it. I’m so glad I did. I’ve never been one for following recipes., mainly because I like making things my own so usually find a base recipe and add different ingredients or change the amounts of certain things and that’s exactly what I did for these.
Y’all… these cookies are AMAZING if you like pumpkin at all. They are a different texture than regular chocolate chip cookies. They are more cakey, which I’m totally okay with. By cakey, I mean they don’t really crumble or crunch. I’m sure you can modify the recipe to make them a little less cake though, if that’s what you prefer. The smell is what got me. OH MY! It was heavenly.
Below is the recipe for this delightful pumpkin treat!
Ingredients:
2 CUPS of all purpose flour
1 TSP of baking soda
1 1/2 TSP of pumpkin pie spice
1 TSP of kosher salt
1 CUP (2 sticks) of unsalted butter, softened
1 CUP of brown sugar
1/2 CUP of granulated sugar
3/4 CUP of pumpkin puree
1 egg
2 TSP pure vanilla extract
2 CUPS semi-sweet chocolate chips (the chocolate chunks from Trader Joes were perfect! 1 bag was 2 cups)
A pinch of sea salt for the bottom of each cookie (I love the sweet and salty combo!)
Baking Instructions:
Preheat that oven to 375 degrees!
Grab a baking sheet and spray that baby down or don’t because you have a nonstick pan and you’re awesome!
In a small bowl, whisk together flour, baking soda, pumpkin spice, and kosher salt.
In a large mixing bowl use a hand mixer (or if you have a kitchenaid mixer, use that!) cream together the butter and sugars (brown and granulated) until light and fluffy. Beat in pumpkin puree, egg, and vanilla extract until combined, then slowly add in flour mixture. Beat on low until no raw flour appears, then fold in chocolate chips. (I usually beat in the chocolate chips on low, I think it mixes them in better) Refrigerate dough for 15 minutes.
Scoop 1” balls onto your prepared baking sheets, about 2” apart if possible. Bake for 12 minutes until puffed up and golden around the edges.
Pour yourself some milk and indulge. You deserve it!
Let me know what you think about them and send pictures!
Love always,
Tannawasilchak.com uses affiliate links. By clicking on certain links and buying a product, you may help me make a small commission off your purchase. Links like these keep this site going. Thank you for your love and support!