Do you like baking? Got the fall itch? Well, we’ve got a pumpkin cookie recipe that’ll fill both of those appetites and some. We’d like to introduce this beauty of a recipe: Non-Cakey Pumpkin Spice Chocolate Chip Cookies! If you’re a fan of pumpkin spice and chocolate chips, don’t go anywhere! This recipe is worth the effort.
This is a great recipe to make with family or friends, we’ll just hope you have enough for all the people on your list once you’re done, these will get snatched up before you know it!
This recipe makes about two dozen cookies, and it is recommended that you follow parts of the indicated recipe faithfully! Otherwise, your cookies might not turn out as well. But if you’re a baking aficionado, or you like to mix it up, give it a shot! Be sure to tell us what you changed, so we can try it too!
Ready to learn how to make these Non-Cakey Pumpkin Spice Chocolate Chip Cookies?
Prep Time: 1 hour 25 minutes
Cook Time: 12 minutes
Total Time: 1 hour 37 minutes
Servings: 2 dozen cookies
•1/2 cup unsalted butter
•1/4 cup white sugar
•3/4 cup light brown sugar (lightly packed)
•1 large egg yolk
•1 teaspoon vanilla
•1/3 cup canned pumpkin (NOT pumpkin pie filling, and don’t use the entire can)
•1/4 teaspoon salt
•1 teaspoon ground cinnamon
•1/4 teaspoon ground ginger
•1/8 teaspoon each ground cloves
•1/8 teaspoon ground nutmeg
•1/4-1/2 teaspoon ground allspice
•3/4 teaspoon baking soda
•1 ½ cup white all-purpose flour
• 2/3 cups chocolate chips (your preference on type, milk chocolate chips work great!)
1. Place the butter in a microwave-safe large bowl. Microwave for 45 seconds or until the butter is melted.
2. Whisk in the white and brown sugar until combined.
3. Make sure the mixture isn’t too hot (you don’t want to cook the egg!) and add the egg yolk.
4. Add in the vanilla and canned pumpkin. Make sure your canned pumpkin is high quality and not watery. If it’s watery your cookies will be cakier. You can dab the pumpkin with some paper towels if you need to. Whisk everything together until well combined.
5. Add in the salt, cinnamon, ginger, cloves, nutmeg, and allspice to your preference. You can add more or less, depending on how you like your baked goods.
6. Whisk in the baking soda with ½ cup of flour.
7. Add the remaining 1 cup of flour and stir it in with a wooden spoon. Please note: as you measure your flour, packing in too much flour will also lead to cakey cookies. Try spooning the flour into the measuring cup and level it without pressing any of it down. Too little flour and your cookies will spread too much, too much flour and they will be cakey. If you experience either of these problems, you may have measured your flour incorrectly.
8. The mixture should pull away from the edges once all the flour is added. Stir in the chocolate chips.
9. Cover and place in the fridge for at LEAST 1 hour. This is a crucial step, and if skipped, your cookies will likely spread out like a pancake.
10. Preheat the oven to 350 degrees F.
11. Once the dough has been chilled, line a baking sheet with a nonstick liner, or parchment paper.
12. Roll two small balls of dough and press one ball on top of the other, and mesh them together into one tall piece without flattening the dough. They should be a tall-ish, almost vertical rectangular shape. This is how the cookies get a crisp exterior and a chewy interior: the bottom cooks first, and then the top cooks but for slightly less time.
13. Once you’ve rolled about 6-8 balls of dough, chill on the cookie sheet in the fridge for another 10-15 minutes. Because these will spread when placed in the oven, only about 6-8 balls should be on one baking sheet at a time.
14. While one batch is chilling, you can work on rolling out another one.
15. Take the tray right from the fridge and place it in the oven.
16. Bake for 9-12 minutes or until very lightly browned at the bottom. The key to these cookies is slightly under-baking as that will keep them soft and chewy on the inside.
17. Remove from the oven and let them “cook” for another 1-2 minutes on the baking sheet before moving them to a wire cooling rack. This is optional: you could place 5-6 chocolate chips on the tops of each cookie as soon as they come from the oven, for more chocolate flavor, of course.
18. These cookies taste even better the next day, the spices and pumpkin flavor are even stronger!
That’s our Non-Cakey Pumpkin Spice Chocolate Chip Cookies recipe! Did you try to make it? Did you make any changes to it?
Follow CanScribe on Facebook and let us know if you made these pumpkin spice chocolate chip cookies and how they turned out! Happy fall snacking!!
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