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Pumpkin Spiced Cookies Recipe

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★★★★★

4.9 from 100 reviews

Delicious soft and chewy pumpkin-spiced chocolate chip cookies that combine the warm flavors of cinnamon, pumpkin pie spice, and real pumpkin puree with sweet chocolate chips. Perfect for fall and holiday baking, these cookies have a tender texture and a delightful balance of sweetness and spice.

Ingredients

Scale

Dry Ingredients

  • 2 cups + 1 Tablespoon (258g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons store-bought or homemade pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 and 1/2 cups (128g) old-fashioned whole rolled oats

Wet Ingredients

  • 1 cup (16 Tbsp; 226g) unsalted butter, melted and slightly cooled
  • 3 Tablespoons (45ml) pure maple syrup
  • 3/4 cup (150g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 egg yolk
  • 3/4 cup (170g) pumpkin puree
  • 2 teaspoons pure vanilla extract

Mix-ins

  • 1 and 1/2 cups (270g) semi-sweet chocolate chips

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and set them aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, ground cinnamon, pumpkin pie spice, salt, and rolled oats until well combined. This ensures even distribution of the spices and leavening agent.
  3. Combine Wet Ingredients: In a separate bowl, whisk the melted and slightly cooled butter with maple syrup, brown sugar, granulated sugar, egg yolk, pumpkin puree (blotted to remove excess moisture), and vanilla extract until thoroughly mixed and smooth.
  4. Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir gently but completely to form a cookie dough. Fold in the semi-sweet chocolate chips carefully so they are evenly distributed without overmixing.
  5. Shape Cookies: Scoop approximately 1.5 tablespoons of cookie dough per cookie and place them on the prepared baking sheets about 3 inches apart to allow spreading. Gently flatten each cookie slightly with your fingers or the back of a spoon.
  6. Bake: Bake in the preheated oven for 13-14 minutes, or until the edges are lightly browned. The centers will appear soft, which ensures a chewy texture once cooled.
  7. Cool and Finish: Remove the baking sheets from the oven and let the cookies rest on the sheet for 5 minutes to firm up slightly. Transfer the cookies to a wire rack to cool completely. Optionally, while still warm, press a few additional chocolate chips onto the tops of the cookies for an attractive finish.

Notes

  • Blotting the pumpkin puree with a paper towel helps reduce excess moisture in the dough, ensuring a better cookie texture.
  • Using old-fashioned rolled oats adds a pleasant chewiness and texture to the cookies.
  • For homemade pumpkin pie spice, combine cinnamon, nutmeg, ginger, allspice, and cloves.
  • These cookies keep well in an airtight container at room temperature for up to 5 days or can be frozen for longer storage.
  • Adjust baking time slightly if you prefer softer or crispier cookies.

Keywords: pumpkin chocolate chip cookies, pumpkin spice cookies, fall cookies, soft cookies, homemade cookies, chocolate chip cookies

Find it online: https://cheframi.com/pumpkin-spiced-cookies-recipe/