The ingredient that I most associate with fall is pumpkin. It might be a tad early to bust out the pumpkin spice, but I don’t really care. lol What’s funny is I actually don’t like pumpkin by itself, but I do like it in baked goods. Something about it makes me feel all warm and fuzzy on the inside. It might be memories of the hundreds of Pumpkin Spice Lattes I’ve had from Starbucks. Either way, I love experimenting with pumpkin in everything. I’ve made pumpkin bread and glazed pumpkin cookies before. I wanted to see what would happen if I added some pumpkin pie spice to my chocolate cookie batter, so I tried it this week!
I took my chocolate chip cookie recipe and added a teaspoon of pumpkin spice to the batter. I know how strong pumpkin spice is, so I didn’t want to add too much or else it would overwhelm the other ingredients in the cookies. I’m happy to report that it was super yummy! The only thing is that it doesn’t look like a pumpkin cookie as the coloring is still a light golden brown, but it sure tastes like it!
Pumpkin Spice Chocolate Chip CookiesPrint Recipe
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon pumpkin pie spice
- 2.5 cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons hot water
- 1/2 teaspoon salt
- 1.5 cups semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C).
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Add in the pumpkin pie spice. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour and chocolate chips. Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
If you leave the cookie dough in the fridge for 1-2 hours, the cookies turn out way better.