Surprise your friends with this delicious cookie with a different twist, Pumpkin Spiced Chocolate Chip Cookies. There’s actually no pumpkin in the recipe, just the spices that makes your pumpkin pie so delicious. Pumpkin spices and cookies translates into something pretty magical!
If you love the spices of your favorite holiday pumpkin pie — nutmeg, ginger, cinnamon, allspice, and cloves — but don’t want to actually add pumpkin to your cookies. I get you. Adding pumpkin to a cookie can taste great, but it definitely changes the texture of the cookie. I found that to be true in my Orange Zested Pumpkin Chocolate Chip Cookies.
If you’re looking for a crispier cookie, I have an alternative for you. Leave the pumpkin out!
Why You’ll Love these Pumpkin Spiced Chocolate Chip Cookies
Sure, leave the pumpkin out, but go ahead and include the spices. You’ll be surprised at the combination of flavors. These Pumpkin Spiced Chocolate Chip Cookies:
- are crispy on the edges, almost like a pie crust
- are gooey in the middle, with lots of melted chocolate chips
- smell so good, they’ll leave your whole house filled with cheer
- delicious to the last bite!
Tricks and Tips
I made these cookies in just one bowl. Simply create a well in the middle of the dough and stir the dry ingredients together. It makes clean-up so much easier!
You can also create dough balls, place them on a tray in the freezer and once frozen, place them in a plastic freezer bag. Then you can make them one batch at a time if you’d like.
Hint: I did this when we were selling our house. I froze a bunch of cookie dough balls and then baked a batch before every showing. There’s nothing like the smell of freshly baked cookies! Oh, and our house sold in 10 days, so I’m totally crediting the cookies for that! 🙂
Presentation tip: I always reserve a few chocolate chips to press onto the top of each cookie dough ball before baking. That way each baked cookie will be topped with lots of delicious chocolate chips!
Baking Tip: Be sure not to overbake these cookies. You want them slightly crispy on the outside, but nice and gooey on the inside. I’d say between 9-10 minutes should do it. If you’re like me and get easily distracted, don’t forget to set a timer!
- ½ cup vegan butter
- ½ cup peanut butter
- 1 starchy flax egg 1 T ground flax seeds, 1 T cornstarch, 3 T water
- 1 teaspoon vanilla
- ½ cup granulated sugar
- ½ cup brown sugar
- 2¼ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoon pumpkin spice
- 2 cups semi-sweet chocolate chips
Heat your oven to 350F.
In a mixing bowl combine the vegan butter with peanut butter. Use a mixer to whip together until light and fluffy.
In a separate, small bowl combine the starchy flax egg ingredients. Add to the peanut butter batter and mix to combine. Add the vanilla and sugars. Beat until fluffy.
Create a well in the middle of the batter and add the flour, baking soda, baking powder, salt, and pumpkin pie spice. Stir to combine and then fold into the rest of the batter.
Drop by rounded tablespoonfuls onto an ungreased cookie sheet, at least an inch part. Bake for 8-10 minutes, until the cookies are done and lightly golden. Remove from the oven and allow to cool slightly before transferring to a wire rack to cool. Store in an airtight container.