This is why fall is my favorite season: Pumpkin everything. Spiced everything. It’s the time of year when baking every other day is completely acceptable. It’s the season for warm sweaters, fleeced-lined jackets and nights spent nursing a hot mug of cider. I truly do believe this is why I could never live in a state that doesn’t have four seasons.
It’s with this I bring you the most fantastic pumpkin cookie recipe I’ve ever baked. Seriously. In tasting the batter, I autumn-ized the flavors by adding pumpkin pie spice, nutmeg and a sprinkle of salt on top of the finished cookies.
Pumpkin Chocolate Chip Cookies
2014-02-03 08:20:46
Yields 30
Autumn-ized chocolate chip cookies perfect for a brisk fall day!
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Prep Time
20 min
Cook Time
12 min
Total Time
32 min
Ingredients
- 2 cups whole wheat flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon allspice
- 3/4 teaspoon pumpkin pie spice
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1/2 cup butter, softened (1 stick)
- 1 large egg
- 1 teaspoon vanilla
- 1/2 cup canned pumpkin (roughly 1/2 can)
- 3/4 to 1 cup chocolate chips (I used a combination of white chocolate and semi-sweet chocolate chips)
- Extra salt for sprinkling
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl, mix the flour, salt, baking soda, cinnamon, allspice and pumpkin pie spice together. Set aside.
- In a separate bowl, cream together the sugars and butter until fluffy. Add the egg, vanilla and pumpkin.
- Gradually mix in the flour mixture by hand or on a low speed.
- Stir in the chocolate chips.
- Drop tablespoonfuls of dough onto ungreased cookie sheets. Bake for 10-12 minutes or until edges are golden brown.
- Sprinkle cookies with salt and cool on wire racks. Store in an airtight container.
Adapted from My Blessed Life
Adapted from My Blessed Life
Fancy Fork http://fancy-fork.com/
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