These days, it seems that the arrival of fall means the arrival of pumpkin spice flavored everything at the supermarket. Pumpkin spice coffee, pumpkin spice cereal, even pumpkin spice lip balm. While some may bemoan this trend, we love pumpkin spice!
However, we’ve noticed that the homemade pumpkin spiced goods seem to taste better than many of the commercial options. This might be because when you make them yourself, you can control how much and which spices are included, tailoring the mixture exactly to your tastes. Commercial options are generally under-spiced for our tastes.
This pumpkin cookie recipe meets all the requirements to be a great cookie. It is moist, well-spiced and still tastes great after a couple of days. The twist to this pumpkin spice cookie is the addition of mini chocolate chips. The small size chips are great in this cookie and are, in our opinion, preferable over regular sized chips. The larger chocolate chips can take away from the pumpkin and spices, which throws off the flavor balance of the cookie.
Try this recipe out this week to celebrate a couple of food holidays: Wednesday, October 26th is National Pumpkin Day and Friday, October 28th is National Chocolate Day!
In a medium bowl, add flour, baking powder, baking soda, salt, ground cinnamon, ground allspice, ground nutmeg. Mix to combine and set aside.
In a large bowl, cream together butter and both sugars.
Add two eggs and mix.
Stir in pumpkin.
Carefully add the dry ingredients from step one. Stir until just combined.
Add the mini chocolate chips.
Scoop dough onto parchment lined baking sheets.
Bake 9-10 minutes at 375°F. Pumpkin perfection awaits!
Are you passionate about Pumpkin Spice? Let us know with a comment below!
Happy Monday everyone!