September is here and we all know what that means... It's Pumpkin Spice Season! I honestly have sort of a love/hate relationship with Pumpkin Spice flavor. Maybe not hate... that's a strong word. Maybe a love/indifference relationship. While I do love pumpkin flavor, and the warm spices typically used with it, such as in pumpkin pie, I'm kind of over the hype of the #PSL and everything that comes along with it, you know?
Anyhow, these cookies... These cookies are great! Just the right amount of sweet, soft, and a perfect two-bite size. Perfect with a hot drink on a crisp fall day.
These don't spread much at all, so you don't have to space them too far, and can fit plenty on a cookie sheet:
Ingredients:
2 1/4 cups flour
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1 1/2 tsp. Pumpkin Pie Spice
1 cup (2 sticks) butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar
2 eggs
1 can (15 oz) 100% Pure Pumpkin
1 tsp. Vanilla extract
1 cup chopped Walnuts (toasted)
1 1/2 cups mini chocolate chips (basically, 1 bag. Can be any kind of chocolate chip. You do you)
Instructions:
Preheat oven to 375F.
Prep cookie sheets (either grease or use parchment paper).
In a medium bowl, mix flour, baking powder, baking soda, and pumpkin spice. Set aside.
In a large bowel, beat butter and sugar until fluffy (either with a hand mixer or stand mixer). Beat in eggs, one at a time, until smooth. Add canned pumpkin and vanilla and mix until smooth. Add flour in small bits and mix until smooth.
Fold in walnuts and chocolate chips. A Danish Dough Whisk works great for this. Get yourself one!
Spoon small scoops (tablespoon size) onto the cookie sheet and bake for 18 minutes.
Comments