Pumpkin Spice Chocolate Chip Cookies

I’m a sucker for seasonal baking items and anything pumpkin, so I couldn’t pass up these pumpkin spice morsels I came across while making my rounds at Target. They could be used for quite a few dessert recipes (maybe blondies, Rice Krispies treats or cake pop coating), but I decided to add them to a classic chocolate chip cookie. It’s hard to beat a warm, gooey chocolate chip cookie as the weather cools down and you can cuddle up on the couch with a cozy blanket and Netflix. Here in Florida it’s still in the upper 80s, but a girl can dream! When it comes to chocolate chip cookies everyone has a different idea about what the “best” one is. Some people like them thin, crispy and slightly burnt while others (like myself) prefer them to be soft, moist and a tad under baked. These cookies fall into the latter. The only tough part is getting the ideal thickness, but the corn starch and chilling the dough will help with this. One batch I made was a little too done for my liking (11 minutes), but they were nice and thick. I baked the next patch for a shorter amount of time (9 minutes) and they were perfectly ooey and gooey, but not quite as thick. Either way the flavor is exactly what I think an ideal chocolate chip cookie should taste like. The dark brown sugar gives them a more complex caramel/toffee taste. This recipe could easily be made with all semi-sweet chocolate chips, but I like the subtle pumpkin spice flavor that the morsels add. They are the perfect fall treat to go with your pumpkin spice latte ;)

 

 

Print Recipe
Pumpkin Spice Chocolate Chip Cookies
These chocolate chip cookies get some added fall flair with pumpkin spice morsels! They are ooey, gooey, soft and delicious!
Servings
2 dozen cookies
Ingredients
Servings
2 dozen cookies
Ingredients
Instructions
  1. Preheat oven to 350F. Line two baking sheets with parchment paper and set aside.
  2. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter, brown sugar and sugar on medium-high speed until light and fluffy (about 3 minutes). Add egg and vanilla, mix until combined.
  3. In a medium bowl, whisk together the flour, corn starch, baking soda and salt. Gradually add to the butter mixture mixing on low until combined. Make sure to scrape down the sides and bottom of the bowl with a rubber spatula to make sure it is evenly incorporated. Gently fold in the pumpkin morsels and chocolate chips by hand until combined.
  4. Shape the dough into balls that are about 1 inch in diameter, then place on prepared baking sheets. Place in refrigerator for 10 – 20 minutes until chilled.
  5. Bake one sheet at a time for 9 – 10 minutes, until the edges are set. Let cookies cool on baking sheet then store in sealed container or eat while warm! I prefer them nice and hot :)

YOU MIGHT NEED: