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Homemade Pumpkin Spiced Chip Cookies

One of my favorite things about the food community is it seems there is always a national something day or month.  Last week hosted national homemade cookie day, so you know I had to celebrate accordingly. Unfortunately I wasn’t able to get this post up on the day of or as soon as I would have liked due to traveling. What counts is I’m still going to share a delicious homemade cookie recipe with you!

Not to brag, but cookies are my forte. Ya girl can make some bomb cookies. In college, my friends use to show up at my apartment with cookie supplies in hopes I would make them cookies. Every time I go to my parent’s, my mom asks me to make cookies. Anyone who is anyone knows moms always make food taste better, so you know you’ve successfully mastered a recipe when your mom has passed the torch onto you. MOMMA I MADE IT.

There’s nothing complex about my recipe (which is probs why I never understood why people go cray for my cookies). I took a twist off the common cookie recipe to create something more delicious, and of course more fall appropriate. Prepare yourself for Homemade Pumpkin Spiced Chip Cookies.




Homemade Pumpkin Spiced Chip Cookies
Recipe type: Dessert
  • 2 sticks unsalted butter
  • 2 large eggs
  • 3 ¼ cups flour
  • ¾ cup brown sugar
  • ¾ cup sugar
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1 12oz bag pumpkin spiced chips
  1. Instructions:
  2. Preheat oven to 375 degrees. Allow 2 sticks of unsalted butter to sit out at room temperature until softened. It is important for your butter to be softened, not melted. You do not want to melt your butter in the microwave. Your butter will be ready to use when it is soft to the touch (i.e., when you push with your index finger, the butter gives in). Keeping your butter soft will allow for a creamy batter, and overall better end product.
  3. In a large bowl, mix the 2 sticks of softened unsalted butter with white and brown sugars thoroughly. Add eggs one at a time, stirring to combine. Add vanilla extract and stir.
  4. In a separate, smaller bowl, combine flour and baking soda.
  5. Slowly, shake in part of the small bowl mixture into the large bowl. Take breaks to combine thoroughly before adding more. Continue until all ingredients are combined completely. Most recipes call to use a mixer to combine, but I prefer to mix by hand with a large wooden spoon. Something about a large bowl and a wooden spoon piled high with cookie dough will always connect me to my childhood.
  6. Stir in pumpkin spiced chips. Spoon mixture onto ungreased baking pan and press the cookies down. The cookies won’t spread out too much if you don’t do this. Skip this step and end up with little balls of cookies. Place in oven and bake for approximately 10 minutes. Leave in longer if you’re like my mom or me and like your cookies a little crispy around the edges and browned.
  7. Give cookies two minutes to cool before transferring to cooling rack. It may sound redundant to allow them to cool before you allow them to cool, but waiting the two minutes allows them to set up considerably before you dive in with a spatula and risk bunching the cookies up or breaking them in half.
  8. Grab a large glass of skim milk and sample a cookie or two from each batch because cookies are best when they are straight out of the oven.
  9. Store leftover cookies in an airtight container to keep them as long as possible. Enjoy!
Pro tip: heat leftover cookies for 15 seconds in the microwave before eating to recreate the straight out of the oven taste.



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