Spice cake pumpkin cookies
This post may contain affiliate links. I worked hard to create a chewy pumpkin cookie that’s not cakey like most pumpkin cookie spice cake pumpkin cookies. Sometimes you just need a chocolate chip cookie, especially when pumpkin spice season—I mean fall—takes over.
Out of all my pumpkin recipes, you’re looking at one of the best. I bake at least 3-4 batches each fall season and they ALWAYS put me in a fall state of mind. Perfectly spiced and you can use homemade pumpkin pie spice! You see, pumpkin is soft, mushy, and full of moisture.
Using a paper towel, blot out some of the pumpkin’s moisture so all that’s left is the flavor. Use the blotted pumpkin in the cookie dough. Instead of creaming butter and sugars together, start with melted butter and whisk in the sugars. Skip the Eggs: What is the purpose of eggs in a cookie recipe? They bind ingredients together, tenderize the texture, and leave behind moisture. After some experimenting, I cut out the egg completely.
They’re delicious warm from the oven, but I find both their chewiness and flavor amplify over time. Sometimes I even leave them uncovered on the cooling rack overnight. The next day, they’re chewier and more flavorful. That being said, this is an awesome make-ahead dessert recipe! Chill for Only 30 Minutes This pumpkin chocolate chip cookie dough is a little sticky.
Chill for at least 30 minutes before rolling into balls and baking. Whisk the melted butter, brown sugar, and granulated sugar together in a medium bowl until no brown sugar lumps remain. Whisk in the vanilla and blotted pumpkin until smooth. Whisk the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice together in a large bowl. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft.
The chips may not stick to the dough because of the melted butter, but do your best to combine. Cover the dough and chill for 30 minutes or up to 3 days. Chilling the dough is imperative for this recipe. Line two large baking sheets with parchment paper or silicone baking mats. 5 Tablespoons of dough per cookie, and roll each into balls. Arrange cookie dough balls 3 inches apart on the prepared baking sheets. Bake for 11-12 minutes or until the edges appear set.
The flavor gets stronger and the texture becomes chewier. I usually let them sit, uncovered, for several hours before serving. Chewiness and pumpkin flavor are even stronger on day 2. Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3 days.
