Grade: A
Time it takes: Around 50 minutes (20-30 minutes prep, 8-10 minutes baking per baking sheet)
Yield: Makes about 2 dozen cookies
Source: Stephanie Cooks - a food blog (Pumpkin Spice Chocolate Chip Cookies)
I made these the same day I made the Chocolate Peanut Butter Cup Cookies. These cookies are super different from each other, so I think I picked the best two recipes to try out together. The CPBC cookies were super soft and cake-like, these were crunchy and had a spicy bite to them. I loved the way the pumpkin spices tasted in the form of a cookie, perfect chocolate chip cookie recipe for the fall. Out of the two I favoured the CPBC cookies, but my husband Chris couldn't get enough of the pumpkin spice chocolate chip cookies.
I also doubled this recipe so I had enough to go around, and I ended up with around 50 cookies (maybe a few more but Chris kept stealing them right out of the oven before I could get a final count).
Click below to expand for the recipe!
- 1 cup whole wheat flour
- 1/4 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/8 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 tablespoons butter, melted
- 1 egg white
- 2 tablespoons pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 cup milk chocolate chips - or semisweet if you prefer, but I always go with milk chocolate
Directions:
Preheat the oven to 350 F. Prep two baking sheets with non stick spray, or parchment paper.
In the bowl of a stand mixer, combine the sugars, butter, egg white, pumpkin, and vanilla until well combined. Add the flour, baking soda, salt, and pumpkin pie spice, mixing until well incorporated. Gently fold in the chocolate chips.
Drop by rounded spoonfuls onto the prepared baking sheets and bake 8-10 minutes. Cool for a few minutes, then transfer a wire rack to cool completely. Enjoy!