Pumpkin Spiced Chocolate Chip Cookies
Pumpkin Spiced Chocolate Chip Cookies hits the spot with warm fall spices and gooey chocolate in every bite. Crispy and chewy, enjoyed best by a fire with a warm cup of coffee.
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!