Pumpkin Spiced Chocolate Chip Cookies came to mind recently as I considered an easy dessert for my eldest to take on a camping trip. Cookies are easily packed and eaten but I really wanted to do something different than the usual. It being fall and only a couple of weeks until Thanksgiving, cinnamon was a must. But chocolate chip cookies are always a hit. Do I dare combine the two and risk the scorn of his troop? I drew from the courage I had once mustered as I stepped out of a perfectly good plane with nothing but a flimsy parachute on my back, and baked with confidence. Okay, maybe it didn’t take that much conviction but who doesn’t like a little drama now and then? The results – every morsel happily consumed and a new recipe birthed.
In full transparency, this was not a hit with The Hubby. The kids? Yes – they devoured every crumb. Asked when I’m making more. I had never been a fan of cinnamon and chocolate combined. It always seemed as though these two powerful flavors competed rather than harmonized. But the warm spices are just enough to be detected and blend so deliciously with the sweet chocolate, that these Pumpkin Spiced Chocolate Chip Cookies are quickly becoming a new fall favorite.
Chilling the dough before baking it gives it that crispy, chewy bite of perfection. I used Crisco because I was running low on butter at the time but feel free to use all butter if that’s your preference. Flaky sea salt sprinkled on top would be a delicious treat if you are craving sweet and salty. This dough can be make ahead of time, wrapped tightly and frozen for up to 3 months. Allow it to defrost for a day in the fridge before baking. The cookies can also be baked, cooled, then frozen, for about 2 months. I like to do this to get ahead of busy holiday baking or sometimes just to stock the freezer with an easy treat to pack with the kid’s school lunches.
This yummy fall dessert would go well with meals such as squash soup, chicken and dumplings or creamy ground beef over mashed potatoes.
If you try it, let me know what you think in the comments. Enjoy!
Pumpkin Spiced Chocolate Chip Cookies
Ingredients
- 1 stick unsalted butter softened
- 8 tbsp butter flavored Crisco
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 2 tbsp molasses
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 3/4 tsp cream of tartar
- 1/2 tsp salt
- 1 1/12 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- 1/8 tsp clove
- 1 cup semisweet chocolate chips
Instructions
- Cream the butter and Crisco together. Add the sugars and blend until fluffy and light, about 2-3 minutes.
- Mix in eggs and vanilla until thoroughly combined.
- Sift all of the remaining ingredients together in a smaller bowl, minus the chocolate chips. Fold the dry ingredients into the butter/egg mix until just combined. Then add the chocolate chips and continue folding until no streaks of flour remain.
- Cover and chill the cookie batter for at least 1 hour or up to 1 day.
- Preheat oven to 350F. Line cookie sheets with parchment paper.
- Roll about 1 tbsp of chilled batter into smooth balls and place on cookie sheet. Give them room to spread out a bit.
- Bake in preheated oven for about 10-12 minutes. (Check on them around 10 minutes if your oven runs hot)
- Allow baked cookies to rest on cookie sheet for a few minutes, then transfer to a wire rack to continue cooling.
- Store cooled cookies in an airtight container and enjoy!
