Pumpkin Spice Chocolate Chip Cookies

4.92 from 12 votes

A warm fall take on a classic chocolate chip cookie recipe.

Prep Time1

Cook Time10

Course: Dessert

Cuisine: American

Keyword: chocolate chip cookies, pumpkin spice chocolate chip cookies

Servings: cookies

Calories: 132kcal

First combine all your dry ingredients together. Combine all purpose flour, pumpkin spice, and baking soda in a bowl. Mix until well combined and set aside.
In a separate bowl, add butter, granulated sugar, and brown sugar. Using a hand mixer or stand mixer, whisk for ~1 minute until the mixture is nice and fluffy.
Add eggs, salt, and vanilla paste to the bowl. Whisk until combined.
Combine your dry ingredients from step 1 with your wet ingredients. Make sure to stir the mixture until just combined. The more you stir the mixture, the more gluten will form which will make your cookies tough. I like to start mixing with my hand mixture and finish with a spatula to ensure I don’t over mix.
Add chocolate chips and incorporate them into the dough.
Let cookie dough rest in the fridge uncovered for 30 minutes.
Preheat your oven to 375 degrees F.
Prepare 2 baking sheets by lining them with parchment paper. Use a 2 tablespoon (medium sized) cookie scoop to scoop your cookie dough onto the prepared baking sheets. Make sure there is 2 inches of space between each cookie.
Bake for 9-11 minutes until the edges are brown.
Rest for 5 minutes on the baking sheets and then for 10 minutes on a cooling rack before serving.

Make sure to thoroughly cream the butter and sugars - It is crucial to whisk the eggs and sugars for at least 1 minute. This helps give the cookie structure and prevents it from collapsing in the oven.
Be careful about over mixing your dough - After you add the flour, make sure to stir only until just combined. As you mix the flour into the wet ingredients, gluten will start to form with each subsequent mixing motion. Gluten formation will make your cookies tough.
Why it's important to rest the dough - Resting the cookie dough is important because it helps to solidify the fat (ie. the butter). This is important because as the cookies bake, the fat will take longer to melt. The faster the fat melts, the more the cookie will spread.
Use an oven thermometer for even temps - This is perhaps my #1 tip for baking in general. Most ovens, even nice ones, don't have accurate temperatures. The oven I've been using has a 25 degree discrepancy between what it says on the oven and the internal temperature. So an oven thermometer has been a life saviour for me.
Use a cookie scoop for even sized cookies - Not only does a cookie scoop make your cookies look uniform, they also help your cookies bake evenly. I used a medium sized (~2 tbsp) cookie scoop for this recipe.