thin & crispy pumpkin spice chocolate chip cookies

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This will be a quick one…so it’s the day before Thanksgiving and these poor pumpkin spice chocolate chip cookies are running out of time - I’d imagine many of you have already moved on to gingerbread and peppermint. But, I mean, tomorrow is THE fall holiday, and there is still a good month left of fall - so it’s still pumpkin season in my mind. But regardless, if your tree is already up and you’re happily swirling a candy cane into your hot chocolate - you’ll still want to give these crispy pumpkin cookies a try!

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This is a simple recipe - really quick to mix up and even more so if you’re using a kitchen scale instead of measuring cups, which I will absolutely always recommend to everyone! Spend less than $20 and if not for the improved accuracy in your baking, do it for the fewer dishes you’ll have to wash when you don’t need to use measuring cups (which is basically the only reason I need).

I also love the consistency of baking scoops/dishers. Although, not gonna lie, I was a bit sad when I recently tried to use the old fashioned 2 spoon method of my childhood and my skills had faded entirely. Oh well.

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I tested several different temps and baking times and you basically can’t go wrong with these cookies, but I preferred the texture and spread when baked at 330 degrees F. A crispy cookie through and through with a subtle hint of pumpkin and a nice amount of spice without being a “spice” cookie.

Let me know in the comments if you try these out! And of course if you have any questions :) happy baking!

Ingredients:  10 oz unsalted butter, just barely melted  200 grams sugar (1 cup)  135 grams brown sugar (2/3 cup)  1 large egg, at room temp  75 grams pumpkin puree, at room temp (1/3 cup)  1 teaspoon vanilla  256 grams all-purpose flour (2 cups)  1 ½ teaspoon cinnamon  1 ¼ teaspoon pumpkin pie spice  1 ½ teaspoon kosher salt  1 teaspoon baking soda  1 ¼ cup to 2 cups of semi-sweet chocolate chips  Directions:  Combine the butter and sugars on a low speed in an electric mixer or mix by hand. Mix until well combined but keep a low speed to prevent aerating/creaming the mixture. Add in the egg, vanilla and pumpkin puree. Mix to combine, scraping down the bowl as needed. Stir until the wet ingredients are fully incorporated. In a medium bowl combine the dry ingredients: flour, cinnamon, pumpkin pie spice, salt, baking soda and chocolate chips. Stir just to distribute the dry ingredients. Add the dry mixture into the wet ingredients and mix until well combined, again scraping the sides of the bowl as needed.  At this point you can bake your cookies or, as I prefer, chill and rest your cookie dough, well covered, for a minimum of 2 hours to overnight. When ready to bake remove dough from the fridge, scoop tablespoon sized balls spaced 2-3 inches apart on a lined (parchment or silicone mat), ungreased baking sheet. At this point pre-heat your oven to 330 degrees for 15-16 mins. Allow cookies to cool for a minute or 2 on the baking sheet then cool completely on a rack. Once completely cool, store in an airtight container to maintain the crispness.    Tips:  Milk chocolate chips also go very well with these cookies but I’d avoid going darker than semi-sweet as it will overpower the subtle pumpkin flavor.  Start with 1 ¼ cup chocolate chips and add more as you prefer up to 2 cups.  I used a #50 scoop and they’ll spread quite a bit – lean toward the 3 inch spacing  For a crisp edged, but chewy middled cookie, bake at 350 for 8-10 minutes.

Ingredients:

10 oz unsalted butter, just barely melted

200 grams sugar (1 cup)

135 grams brown sugar (2/3 cup)

1 large egg, at room temp

75 grams pumpkin puree, at room temp (1/3 cup)

1 teaspoon vanilla

256 grams all-purpose flour (2 cups)

1 ½ teaspoon cinnamon

1 ¼ teaspoon pumpkin pie spice

1 ½ teaspoon kosher salt

1 teaspoon baking soda

1 ¼ cup to 2 cups of semi-sweet chocolate chips

Directions:

Combine the butter and sugars on a low speed in an electric mixer or mix by hand. Mix until well combined but keep a low speed to prevent aerating/creaming the mixture. Add in the egg, vanilla and pumpkin puree. Mix to combine, scraping down the bowl as needed. Stir until the wet ingredients are fully incorporated. In a medium bowl combine the dry ingredients: flour, cinnamon, pumpkin pie spice, salt, baking soda and chocolate chips. Stir just to distribute the dry ingredients. Add the dry mixture into the wet ingredients and mix until well combined, again scraping the sides of the bowl as needed.

At this point you can bake your cookies or, as I prefer, chill and rest your cookie dough, well covered, for a minimum of 2 hours to overnight. When ready to bake remove dough from the fridge, scoop tablespoon sized balls spaced 2-3 inches apart on a lined (parchment or silicone mat), ungreased baking sheet. At this point pre-heat your oven to 330 degrees for 15-16 mins. Allow cookies to cool for a minute or 2 on the baking sheet then cool completely on a rack. Once completely cool, store in an airtight container to maintain the crispness.

Tips:

Milk chocolate chips also go very well with these cookies but I’d avoid going darker than semi-sweet as it will overpower the subtle pumpkin flavor.

Start with 1 ¼ cup chocolate chips and add more as you prefer up to 2 cups.

I used a #50 scoop and they’ll spread quite a bit – lean toward the 3 inch spacing

For a crisp edged, but chewy middled cookie, bake at 350 for 8-10 minutes.