Welcome to Cookie Palooza 2022 on Bead Yarn Spatula. I am quite excited this year because all the recipes I will be bringing you this week are original ones. To kick it off I am sharing a recipe that is perfect for all your pumpkin spice loving family and friends and for those that enjoy pumpkin even after the Fall season is long gone… A Pumpkin Spice Chocolate Chip Cookie.
I’ve been searching for a good pumpkin cookie recipe for a while now. Some I made tasted good, but the texture just wasn’t appealing to me. When pumpkin puree is added to any recipe it adds a lot of moisture to it. And if you add too much pumpkin puree to a dessert recipe that isn’t well balanced with other wet ingredients you end up with a very odd texture. As was the case with my first few tries of my Pumpkin Tiramisu Cake. So, how did I finally achieve a good pumpkin cookie recipe? To get these Pumpkin Spice Chocolate Chip cookies just right I started by using a cake mix as the base.
If you are wondering, cake mix cookies are an actual thing. It’s an easy way to make a red velvet, strawberry, lemon and /or carrot flavored cookie since those flavors are readily available in box cake mixes. While I am sure around this time of the year there are pumpkin cake mixes, I opted to use a yellow cake mix as my base and added some spices that are reminiscent to pumpkin pie spice (this is the recipe I used for the cake portion of my Bourbon Caramel Apple Upside Down Spice Cake) and to get real pumpkin flavor I added in a can of pumpkin puree. And that was it for my wet ingredients… no butter, eggs or anything else.
The result, a pumpkin cookie with just the right amount of spice and sweetness. And the perfect texture… Not too moist and nowhere near dry.
Pumpkin Spice Chocolate Chip Cookies
1 15.25oz. box of yellow cake mix
1 15oz. can pumpkin puree
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1 teaspoon vanilla extract
1 1/4 cups semi-sweet chocolate chips
Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
In a large bowl whisk together the yellow cake mix with the spices. Add in the pumpkin puree and vanilla extract and stir to combine. Finally, stir in the chocolate chips.
Using a cookie scoop, scoop the dough onto the prepared baking sheets and bake in the preheated oven for 13-15 minutes. Cool the cookies 5 minutes on the baking sheets before transferring them to a wire rack to cool completely.
Store cookies in an airtight container.
-The dough will be soft, but there is no need to refrigerate it prior to baking. The cookies won’t spread much while baking.
-If you want a flatter cookie, after scooping the dough onto the baking sheets press them down slightly with a glass bottom sprayed with cooking spray.
Recipe first appeared on Bead Yarn Spatula.