PUMPKIN SPICE. PUMPKIN SPICE. PUMPKIN SPICE.
Warning: the cookie dough used in the making of these cookies tastes freakishly similar to Speculoos cookie butter and consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. But for real y'all, if you must eat the dough, try licking the mixer beaters, not the entire bowl - which I'm known to do. Fall is almost here which means I get to overdose on pumpkin spice flavored everything, binge-buy caramel, cinnamon, bourbon candles, and wear hoodies to work every damn day. Why not kick off the season with an amazing fall-inspired cookie (that I plan on bringing to every fall gathering)?
Contrary to popular belief, pumpkin pie spice, commonly known as pumpkin spice, doesn't actually have pumpkin in it. It's pretty much the same ingredients as gingerbread, and it can be used to flavor all kinds of desserts. In the recipe below I whip up my own pumpkin spice, but you can find it already mixed and prepared in the spice aisle. Get the easy-to-follow recipe below!
Makes: 12 large cookies or 16 medium cookies
Takes: about an hour of prep and bake time.
- First things first, take the stick of butter out of the refrigerator to soften.
- In a large mixing bowl, mix or whisk together the dry ingredients.
- Beat in the butter slowly, then the egg, then the vanilla extract and chocolate chips.
- Preheat the oven to 375 degrees and refrigerate the dough for about 30 minutes prior to baking (this ensures a soft and chewy cookie)
- Bake for 9-11 minutes. Take the cookies off the baking sheet immediately so they don't bake anymore (cool them on a wire rack if you have one)
- 1 1/4 c flour
- 3/4 c brown sugar
- 1 tsp sea salt
- 1/2 tsp baking soda
- 1 stick unsalted butter (1 cup) @ room temp.
- 1 large egg
- 1 tsp pure vanilla extract
- 1/2 c dark chocolate chips
Pumpkin spice mix:
- 1/2 tbsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp ground cloves