Pumpkin Spice Chocolate Chip Cookies | Super soft chocolate chip cookies with a hint of pumpkin and spice cake.
I know what you’re thinking. Uhhh Jocelyn? What is this pumpkin you speak of? Because these look just like regular chocolate chip cookies. I know. You guys have a point. These cookies do just look like regular chocolate chip cookies. But they’re not. They are so much more. Because they’re PUMPKIN chocolate chip cookies. Pumpkin spice chocolate chip cookies to be specific. And they are DE-LISH.
Today is my boss’s birthday. We take birthdays very seriously in my office. Really, we take any excuse to eat junk food seriously (For real. There’s been a giant tub of Halloween candy sitting in front of my face since the second it turned October. Which is obviously meant for our patients. Obviously. I definitely haven’t eaten pounds upon pounds of Halloween candy in the last few weeks. Nope, not me. Would never even dream of it).
Anytime someone in our office has a birthday or a reason to celebrate, there’s decorations, and birthday hats that the birthday person is forced to wear, and cards, and flowers. And of course, there’s dessert. There’s always dessert.
Now, I’m not one of those total pumpkin-nuts. I like a good pumpkin pie on Thanksgiving and I will never turn down a pumpkin bar with cream cheese frosting. But the pumpkin spice lattes from Starbucks that everyone loses their mind over? Never had one. Have no desire to try one. When I actually go to Starbucks (I don’t really drink caffeine), I’ll stick with my plain caramel latte thankyouverymuch.
But I was in a pumpkin mood when I went to the grocery store over the weekend and ended up buying a few cans of pumpkin puree since there was a sale, knowing that I would, without a doubt, use them up at some point in the coming months.
So when I was deciding what kind of dessert to bring to work today, I knew pumpkin was in the cards. But what kind of pumpkin dessert? Pie? No, it’s not Thanksgiving. I can’t make pumpkin pie already. Cupcakes? I do so love cupcakes, and I have a recipe for cupcakes with cinnamon cream cheese frosting that I haven’t made in a few years that is To.Die.For. But I’m lazy and don’t feel like making cupcakes. Cake? Well, my boss said she might be making a cake so best to stay away from that idea. Cookies? Yes! That’s it! Cookies with pumpkin and lots of spices and chocolate chips, because really? Why wouldn’t you want chocolate in your dessert?
How can I describe these cookies to you guys, besides telling you that they’re ridiculously fabulous?
They’re super soft. Like, quite possibly the softest cookies I’ve ever made.
They’re thick and dense, yet somehow light and chewy at the same time.
They’re perfectly spicy, but not like hot spicy (obviously). Like spice cake spicy.
And they’re just the right amount of pumpkiny. Not like HOLY CRAP THERE’S A LOT OF PUMPKIN IN THESE COOKIES. More like, oh what is that flavor I’m tasting? Oh it’s pumpkin! That’s delightful!
Plus they have chocolate chips, which really needs no explanation.
My point? They are, in fact, ridiculously fabulous.
Pumpkin Spice Chocolate Chip Cookies
Servings: 20-24 cookies
- 1/2 cup (1 stick) butter, melted
- 1/2 cup sugar
- 1/4 cup packed brown sugar
- 1 tsp vanilla
- 6 tbsp pumpkin puree
- 1 1/2 cup flour
- 1 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 cup chocolate chips
- In a medium-sized bowl, whisk together melted butter, sugar, and brown sugar until smooth. Whisk in the vanilla, then the pumpkin puree until smooth. Set aside.
- In a large bowl, whisk together flour, cinnamon, salt, baking powder, baking soda, nutmeg, cloves, and ginger. Pour the butter/sugar mixutre into the dry ingredients and stir until just mixed. Fold in chocolate chips. Refrigerate cookie dough for at least 30 minutes, up to overnight (do not skip this step. The dough must be refrigerated, or it will be very difficult to work with).
- Preheat oven to 350. Line two baking sheets with parchment paper or silicone baking mats. Rolls the dough into balls, about 1 heaping tablespoon of dough each. Flatten each ball slightly using your hands and place on baking sheets.
- Bake for 10 minutes (the cookies will not have spread very much and will still appear underbaked). Allow cookies to cool completely on baking sheets.
Inspired by: Sally’s Baking Addiction