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!
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.
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!