Pumpkin Spice Dark Chocolate Chip Fall Cookies
The Perfect Fall Sweet Treat
Autumn is here. Well, it seems more like we had summer until mid-October, then about 10 days of fall and now it’s winter. But I still like fall flavors. There is a lot of “cliche” about pumpkin spice, but really, all it means is anything with the same spices you use in a pumpkin pie. And they are delicious. SO, I upgraded my basic pumpkin chocolate chip cookies with some extra spices to make these pumpkin spice dark chocolate chip cookies.
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Pumpkin Spice Dark Chocolate Chip Cookies
- Stand mixer or hand mixer
- 1 extra mixing bowl if using a stand mixer. 2 mixing bowls if using a hand mixer.
- Measuring Cups
- Measuring Spoons
- Parchment paper
- Cookie sheet
- 2 Cups Flour
- 1 Cup Uncooked Oats
- 1 tsp Baking Soda
- 2 tsp Cinnamon
- 1/4 tsp Allspice
- 1/4 tsp Nutmeg
- 3-5 Whole Cloves (ground up in mortar and pestle) OR approx. 1/4 tsp preground cloves.
- 1/2 tsp Salt
- 1 Cup Butter room temp
- 1 Cup Packed brown sugar
- 1 Cup Granulated sugar
- 1 Whole Egg
- 1 tsp Vanilla
- 1 Cup Pumpkin canned
- 1 Cup Dark Chocolate chips OR semi-sweet morsels. Can also use raisins (if you're a monster.)
- 1. Preheat oven to 350 degrees
- 2. Combine flour, oats, baking soda, cinnamon, allspice, nutmeg, ground cloves, and salt in 1 bowl.
- 3a. Stand mixer: Cream butter and pumpkin together in the stand mixer on about a 4 speed setting.
- 3b. Cream butter and pumpkin together in the 2nd bowl.
- 4a. Stand mixer: mixes add both sugars and let it mix until fluffy. You might want to up the speed a bit.
- 4b. Hand mixer: add in the sugars and beat until fluffy.
- 5. Add the egg and vanilla and mix well.
- 6a. Stand mixer: As it is mixing, slowly add the dry mixed ingredients from the bowl. When you add an amount it should mix right in and not splatter up against the walls of the bowl.
- 6b. Hand mixer: Alternate adding wet and dry ingredients, mixing well with the hand mixer.
- 7. Mix in chocolate morsels or raisins (monster.).
- 8. Prep parchment paper on cookie sheet. Add scoops of dough spread evenly across the cookie sheet.
- 9. Bake the first batch for about 15 minutes. It could take up to 20 depending on your oven. Mine runs hotter than indicated, so I shorten the time.
- 10. If using the same sheet for multiple batches, remove baked cookies to cool, add more dough scoops and bake these for around 2 minutes less than the first batch.
- 11. Let cool for 15-20 minutes and enjoy!
This is my first time using a stand mixer in my life. I have never had one or used one before. I actually picked this one up in the Walmart clearance section for $25. It not the expensive Cuisinart of my dreams, but it works great. It was all brand new in the box. No idea why it was clearanced. It works great! It normally retails for $100. So it was quite the steal.
When I was a bit older, my mom started making the pumpkin chocolate chip cookies that I based this recipe on. And I was NOT a fan of pumpkin anything. And this was LONG before the pumpkin spice craze. But she encouraged me to try these and I fell in love with them. Despite the 2 full cups of sugar, they are not super sweet. They are sweet enough to satisfy a sweet tooth but aren’t sickly sweet by any means.
Overall these are a great balance of sweetness and pumpkin spice. The original only called for cinnamon so I added the other spices to makes these pumpkin spice dark chocolate chip cookies.
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