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Pumpkin Spice Chocolate Chip Cookies

As the leaves turn gold and the air becomes crisp, there’s something magical about autumn that begs for cozy flavors. Pumpkin spice, with its warm blend of cinnamon and nutmeg, is the quintessential taste of the season. Paired with rich dark chocolate chunks, these cookies embody everything comforting about fall—the perfect treat to enjoy while wrapped in a soft blanket or sipping on a warm beverage. This recipe brings together the nostalgic sweetness of pumpkin and chocolate, creating a balance of spice and indulgence, just right for those cooler days and long autumn nights.



Ingredients:

  • 2 1/4 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 2 tsp cinnamon

  • 2 tsp pumpkin spice

  • 1/4 tsp nutmeg

  • 1 cup butter, browned

  • 3/4 cup granulated sugar

  • 3/4 cup packed brown sugar

  • 1 1/2 teaspoon bourbon vanilla bean paste

  • 1 large egg

  • 4 tablespoons pumpkin butter

  • 2 cups chopped dark chocolate


Directions:

  1. Make the browned butter by heating 2 sticks of butter on stove at medium to low heat until small brown flakes begin to form and there is a nutty aroma (5-10 minutes). Immediately pour into heat-safe bowl and chill for 20 minutes.

  2. In one bowl, whisk together the dry ingredients: flour, baking soda, salt, cinnamon, pumpkin spice, and nutmeg.

  3. In another bowl, beat the cooled brown butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).

  4. Add the egg, pumpkin butter, and vanilla bean paste, beating to combine.

  5. Gradually add the flour mixture, to the wet ingredients until a dough forms.

  6. Fold in the chocolate and form cookie dough balls that are 1-2 heaping tablespoons, depending on your preferred size. Chill the cookie dough in the fridge for at least an hour.

    • Alternatively, you can freeze the cookie dough balls and then defrost for ~20 minutes before baking.

  7. When you're ready to bake, preheat your oven to 375°F and place cookies 2 inches apart on a baking sheet.

  8. For minis, bake for 6-8 minutes. For larger cookies, bake for 9 to 11 minutes. Take them out as they look just slightly under-done but have a golden brown bottom.

  9. Let the cookies cool on the sheet for 5 minutes, then transfer to wire racks to cool completely (or enjoy hot out of the oven - my favorite!)

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