It’s Autumn in most of the world, which means it is basically summer in San Francisco. The warm weather definitely doesn’t stop me from enjoying all my favorite fall flavors, especially pumpkin. I’ve made the **easiest** version of pumpkin spice cookies before and shared them here.
This recipe involves a few more ingredients (no boxed help), but results in super soft, chewy cookies that are perfect for fall.
- 1/4 C brown sugar (I prefer dark)
- 1/2 C white cane sugar (plus 1 T extra)
- 1/2 C unsalted butter
- 1/2 C pumpkin puree (My favorite is Libby’s)
- 1 tsp pure vanilla extract
- 1 1/5 C flour (all-purpose)
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp ground ginger
- 1/2 tsp cloves
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 C semi-sweet choc chips
- oil spray
- Preheat oven to 350 F
- Combine butter and both sugars in a mixer with the paddle attachment. Then add in pumpkin and vanilla.
- Add in all dry ingredients, sifted or whisked as to avoid clumps
- Put the finished cookie dough in the freezer for 20 minutes to make it easier to work with.
- Line two baking sheets with parchment or non-stick spray
- Take dough out of freezer and fold in the chocolate chips
- Form into small balls and flatten. Sprinkle with a little remaining sugar. Allow room for them to expand on the sheet in the oven.
- Bake for 13 minutes and remove. They should still be soft. Then will harden a little as they cool, but remain chewy on the inside. Enjoy!