We know it’s officially fall when Starbucks begins to offer its famous Pumpkin Spice Latte again. That’s PSL for the real fanatics.
Well, I think chocolate chip cookies deserve the same glorifying pumpkin twist that lattes get, so here’s that classic cookie enhanced with warm spices and loads of chocolate chunks. TBH, they are more like a cross between pumpkin bread and your typical cookie. The secret ingredient, cornstarch, gives them their soft texture.
If these cookies don’t get you excited for the changing seasons then I don’t know what will!
Prep time: 15 minutes
Cook Time: 12 minutes
Total Time: about 25 minutes
Recipe adapted from: Sally’s Baking Addiction
1 ½ cups all purpose flour
½ cup granulated sugar
1/4 cup packed light brown sugar
½ cup canned pumpkin
1 teaspoon vanilla extract
1 egg, at room temperature
1 stick butter, at room temperature
1 teaspoon baking soda
1 teaspoon cornstarch
1/4 teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon pumpkin pie spice
¼ teaspoon nutmeg
1/8 teaspoon ginger
1 cup chocolate chunks, bitter and semi-sweet.
1. Preheat oven to 350°F and spray a cookie sheet. Set this aside.
2. In a medium sized bowl, mix the dry ingredients with a whisk until combined and set it aside.
3. Cream the butter and both sugars with an electric mixer until light and fluffy for about 2 minutes.
4. Beat the egg into the butter mixture and scrape down the bowl after.
5. Mix in vanilla extract and pumpkin.
6. Slowly add and mix in the dry ingredients (in batches of 3) until just incorporated.
7. Stir in the chocolate chunks.
8. Spoon mixture by the tablespoon onto a greased cookie sheet.
9. Bake for 10-12 minutes until the cookies are lightly brown.