Pumpkin Spice Chocolate Chip Cookies

Recipe Collection: Dessert

Pumpkin Spice Chocolate Chip Cookies bring the warm, comforting flavors of fall to your kitchen. These vegetarian treats combine the sweetness of pumpkin and chocolate with a spicy kick, perfect for satisfying your sweet tooth. With gluten and dairy allergies in mind, this American-inspired recipe is a must-try for anyone looking for a cozy dessert.

These cookies are soft, chewy, and versatile, making them ideal for sharing at gatherings or enjoying with a cup of coffee. Packed with nutrients from pumpkin, they offer a delicious way to boost your diet.

Easily accessible through EasyChef Pro, you can add this recipe to your digital cookbook and utilize the shopping list feature for the best cost per serving. Get ready to bake and enjoy the flavors of autumn!

Overview

Nana's spicy pumpkin chocolate cookies are a delightful treat, combining the rich flavors of pumpkin and chocolate with a hint of spice. These soft and chewy cookies are rolled in a spicy cinnamon-sugar mixture, making them a perfect autumn indulgence.

Diet Type

Vegetarian

Allergies

Dairy, Gluten

Cuisine

American

Serving Size: 24

Cooking Time: 69 minutes

Ingredients

• 1 Cup white sugar, divided
• 0.5 Cup unsalted butter, melted
• 0.25 Cup dark brown sugar
• 6 Tablespoons (tbsp) pumpkin puree
• 1 Teaspoon (tsp) vanilla extract
• 1.5 Cups all-purpose flour
• 2.25 Teaspoons (tsp) ground cinnamon, divided
• 1 Teaspoon (tsp) pumpkin pie spice
• 0.25 Teaspoon (tsp) salt
• 0.25 Teaspoon (tsp) baking soda
• 0.25 Teaspoon (tsp) baking powder
• 0.25 Cup miniature semisweet chocolate chips
• 0.5 Teaspoon (tsp) ground cayenne pepper
• 0.5 Cup white candy-coated milk chocolate pieces (such as M&M's®)

Steps

1. Whisk together 0.5 cup of white sugar, melted butter, and brown sugar in a large bowl. Add pumpkin puree and vanilla extract; whisk until smooth.
2. In a separate bowl, combine flour, 1.5 teaspoons of cinnamon, pumpkin pie spice, salt, baking soda, and baking powder.
3. Mix the flour mixture into the sugar-butter mixture; stir until just combined. Fold in chocolate chips gently. Cover the dough with plastic wrap and chill for 30 minutes.
4. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a Silpat® baking mat.
5. Roll 1.5 tablespoons of chilled dough into a ball. Repeat with the remaining dough.
6. In a small bowl, combine the remaining 0.5 cup of white sugar, 0.75 teaspoon of cinnamon, and cayenne pepper. Roll dough balls completely in the spicy cinnamon-sugar. Place on the prepared baking sheet, at least 2 inches apart, and slightly flatten the tops.
7. Bake in the preheated oven until edges are golden and cookies appear under-baked, about 9 minutes. Remove from oven and immediately place candy-coated chocolate pieces on top. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

Enjoy these delightful cookies with your favorite hot beverage for a perfect autumn treat!