Now, I will try this pumpkin chocolate chip cookies next week. Pumpkin pie filling is pumpkin puree with added spices and sugar. Enduldge!Submitted by: SWEETGINX, These are an excellent replacement for salty treats like chips, these will keep in an airtight container for 2 weeks. Move cookies to wire racks to cool. It was so tasty. If you would like to share a recipe, please re-write the recipe in your own words and link back to the original post. The perfect Fall dessert, these cookies go great with a cold glass of milk! Leftover cookies will keep at room temperature (in an airtight container) for 3-5 days. I love these cookies! My only disappointment is that both batches didn’t turn out crispy at all. Save my name, email, and website in this browser for the next time I comment. When I was scouring the internet for inspiration, I learned a few things I’m going to share with you about how to create the ultimate pumpkin cookie! Refrigerating the dough for 15 minutes before scooping the cookies keeps the cookies from getting flat in the oven. Combine flour with all dry ingredients except for pecans. For more information regarding this program and what it means for you, please see my Privacy page. Cranberries and almonds add flavor and nutrition!Submitted by: CMWELLS83, Holiday Pumpkin Pie without the PumpkinMakes its own CrustSubmitted by: TEXASWILLIE, 5min prep 20min cookMakes 17 large cookiesSubmitted by: TOERAWSON, These aren't particularly healthy, but they are delicious! I bake a lot of cookies but this is my first try at pumpkin spice. You can also substitute pecans or walnuts for the toffee bits. Calories, peanut butter cookies (83 calories each) Calories, ABJ Sandwich - Almond Butter & Jelly Calories. document.head.appendChild(s); With mixing speed on low, gradually combine with the wet ingredients, mixing until a soft dough forms. I used all purpose flour since that is what I had on hand. Make more cookies or check out some of these, To make even, uniform cookies and save time, use a cookie scoop. I used. I couldn't find it in the search so I used the next best thing, but I'm sure it would make a difference. In a medium size mixing bowl, whisk together flour, cornstarch, salt, baking soda, cinnamon and pumpkin pie spice. Canned pumpkin puree will keep well in the refrigerator for a week to 10 days after opening. Please note that the pictures from this post were updated 10/28/2015. Just transfer the remains to an airtight storage container. Chopped pecans add crunch and spices bring the flavor! function postLoadMC(){ So happy to hear that! It’s been a goal of mine to find the perfect crisp and chewy pumpkin chocolate chip cookie recipe. The Café Sucre Farine. In a large mixing bowl of the bowl of a stand mixer, beat the melted or browned butter and sugars for 2 minutes on high. If it fizzes, it’s still good! If you like your cookies crispy and chewy, don’t over bake them. This site uses Akismet to reduce spam. I have tried SOOOOOO many pumpkin chocolate chip cookie recipes and this is by far the best! Your email address will not be published. Try sprinkling a little raw sugar on top before baking for extra fun.Submitted by: RUGBY1212, Creamy, frozen pumpkin pie sandwiches!Submitted by: PRINCESSPUMPKIN, This is a healthy tasty Granola barSubmitted by: 7CLAUDIA7, These are really good but you can make them with different types of seasoning.Submitted by: JENHILL84, great tasting and filling muffinsSubmitted by: PAULAHOHL, A Healthier less processed version of a favorite fall comfort food.Submitted by: EMIFLAMM, Easiest pb cookie recipe ever & no flour! These Toffee Crunch Pumpkin Cookies are such a fun dessert, and SO delicious! postLoadMC() Bake for 10-12 minutes, until cookies are just starting to brown at the edges. Ah cookies. The gloriously crisp and crackly exterior of these pumpkin cookies gives way to a chewy, tender interior that’s flecked with pockets of caramel and toffee. This site contains affiliate links and sponsored posts. ???????? I love baking cookies, but most recipe (mine included) generally involve chilling the dough so the cookies are thicker and don’t spread on the baking sheet while baking. Preheat oven to 350 degrees and line baking sheets with parchment paper or grease lightly. In the bowl of an electric mixer, beat the butter with the granulated sugar and brown sugar until light … Just know that your dough will be extra soft! Your email address will not be published. This is one of my Dessert recipes you’ll definitely want in your collection! Since this recipe doesn’t call for an electric mixer, make sure your butter is nice and soft to start with. Nothing too crazy, just enough to give them a flat top. I have a serious sweet tooth and a passion for food photography. document.addEventListener("mousemove",loadmcsf); Thanks for the idea. Who doesn't love free stuff? Don’t confuse pumpkin puree with pumpkin pie filling. PUMPKIN COOKIES. Scoop dough and roll into approximately 1" balls, and place about 2" apart on prepared baking sheet. They’re full of fall spices, chocolate and of course, pumpkin- with ingredients like these you really can’t go wrong! These crisp and chewy pumpkin chocolate chip cookies are far from cake-like! I tested a few different combinations of butter and oil and decided that the best way to achieve thin, crispy, chewy cookies was to use melted or browned butter. Submitted by: CATCHASTAR, This recipe was adapted from a sugar cookie recipe by Stephanie on It is extremely easy and so tasty! Learn how your comment data is processed. You want pumpkin puree for this recipe. Don’t get me wrong, I love those thick cakey cookies, but the hubby won’t have anything to do with them. An easy, low-fat favorite!Submitted by: NEFFASAURUS, i made my own applesauce for this in my blender with the peel. } You will be able to get 12 on a sheet, the recipe makes about 2 dozen. These are picture perfect chocolate chip cookies, I can’t believe they have pumpkin in them! Thank you! These chewy pumpkin cookies are studded with bits of toffee and caramel, and baked until soft and tender. mcsfInited=!1; The cookies will be slightly puffy but they will flatten as the cool. Can’t wait to try them. It sucks up any excess moisture and helps keep these cookies extra dense & chewy inside and crisp on the outside! Remove from the oven and let cool on the cookie sheet for 10 minutes before transferring to a wire cooling rack to cool completely. To me, they’re the quintessential dessert… bringing back memories of a house filled with the smell of baking cookies, and waiting impatiently with a big glass of milk. bags in the baking section. Beat until combined. It’s pretty straight forward, no funky techniques involved. But not this one! Welcome to my happy place! *Toffee bits are optional. Get an ad-free ebook of my most popular recipes, plus be the FIRST to know about new things coming to the site! ½ cup butter very soft ¼ cup pumpkin purée 1 large egg yolk 1 teaspoon vanilla ¾ cup light brown sugar packed ½ cup white sugar 1 ½ cups all-purpose flour 1 ½ teaspoons pumpkin pie spice ½ … Ah cookies. You can also freeze baked cookies for up to 2 months. var s=document.createElement("script");s.defer="defer";s.onload=function(){}; Copyright & Privacy Information: All content and photography is copyright Life Made Simple and Natalie Dicks, ©2010-2019, unless otherwise stated. The Chunky Chef, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to -You can use all-purpose flour, but the bread flour makes these more dense, chewy and crispy.