Pumpkin Spice Chocolate Chip Cookies without Pumpkin Puree
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The best Pumpkin Spice Chocolate Chip Cookies without Pumpkin Puree feature a delightful blend of pumpkin pie spice and semi-sweet chocolate chips, creating a soft and chewy texture without the need for pumpkin puree. A perfect fall cookie recipe!
Pumpkin Spice Chocolate Chip Cookies without Pumpkin Puree Recipe
Who needs pumpkin puree to capture the essence of fall? Not these pumpkin spice chocolate chip cookies!
Infused with the rich, warm flavors of pumpkin pie spice, these cookies deliver all the comfort without the actual pumpkin. Each bite is a perfect blend of soft, chewy and crisp textures, studded with melty chocolate chips.
Enjoy the festive fall flavors of pumpkin spice in every cookie, proving that sometimes, less really is more. No pumpkins were harmed in the making of these delightful baked cookies!
Essential Ingredients
The essential ingredients listed below are affiliate links on Amazon so you can easily find and see the exact products I recommend for creating these pumpkin spice cookies with chocolate chips!
Must Have Tools
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How to make pumpkin spice?
You can easily make your own pumpkin pie spice blend with just a few ingredients. It includes cinnamon, ginger, nutmeg, allspice, and cloves for the perfect fall flavor!
What can I use if I don’t have pumpkin pie spice?
If you don’t have store-bought pumpkin pie spice, you can use homemade pumpkin pie spice for the same delicious flavor. This blend is perfect for bringing out the classic autumn aroma and taste in your recipes.
How to store pumpkin spice chocolate chip cookies
Store: Allow cookies to cool completely and store in an airtight container, at room temperature for 1 week.
Freeze Baked Cookies: Place baked and cooled cookies in a freezer-friendly zip-lock bag or container, layered with parchment paper between each layer of cookies to prevent sticking. Label with the date and freeze for up to 3 months.
Thaw: At room temperature for 1-2 hours until soft enough to eat.
Fall decor at Amazon
Amazon offers a wonderful assortment of festive fall decor that can elevate your season ambiance and add a touch of charm to your home. Whether you’re in search of beautifully crafted fall-themed kitchen accessories or vibrant pumpkin-inspired table settings, you’ll find everything you need to celebrate the essence and spirit of fall in style!
Best recipes without pumpkin puree
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Pumpkin Spice Chocolate Chip Cookies without Pumpkin Puree
Ingredients
- 113 g (1 stick / 1/2 cup) unsalted butter
- 1/4 cup granulated sugar
- 1/2 cup packed light brown sugar, how to measure brown sugar
- 1 large egg, at room temperature
- 1 tsp 5ml vanilla extract
- 1 1/2 cups (180g / 6.3 oz) all-purpose flour, scoop & leveled
- 2 tsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 Tbsp pumpkin pie spice, store-bought or homemade
- 1 cup semi-sweet chocolate chips
Instructions
- Melt Butter: Begin by melting the butter and pouring it into a large mixing bowl. Set it aside to cool for 10-15 minutes until it's at room temperature. Avoid letting it firm up again.
- Mix Dry Ingredients: In a medium-sized mixing bowl, whisk together the flour, pumpkin pie spice, cornstarch, baking soda and salt. Set aside.
- Combine Butter and Sugars: Add granulated sugar and brown sugar into the cooled melted butter. Whisk together for 20 seconds until well combined.
- Add Egg and Vanilla: Add the egg and vanilla, whisking until thoroughly combined, about 15 seconds.
- Incorporate Dry Ingredients: Add the flour mixture to the wet ingredients. Using a spatula or wooden spoon, mix and fold until a soft cookie dough forms.
- Add Chocolate Chips: Fold the chocolate chips into the dough until evenly distributed.
- Chill Dough: Transfer the dough to the refrigerator and chill for 30 minutes.
- Preheat Oven: While the dough chills, preheat the oven to 175°C (350°F). Line a large baking sheet with parchment paper and set aside.
- Allow Dough to Sit: Remove the cookie dough from the fridge and let it sit at room temperature for 10 minutes before shaping into cookies.
- Prepare Cookies: After letting the dough sit for 10 minutes, use a heaped 2 tablespoon cookie scoop to portion out 1.6oz (45g) scoops directly onto the baking tray. This method helps preserve the rugged texture of the cookies. Be sure to keep the scoops tall and do not flatten them; this ensures the desired crinkly appearance. See in post photos above.
- Place on Baking Sheet: Space the cookies on the tray, about 10cm (4 inches) apart to allow for spreading.
- Bake: Bake in batches for 10-12 minutes or until the edges are lightly golden and the centers appear slightly underbaked.
- Cool: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Optionally, press a few extra chocolate chips on the tops of the cookies immediately after baking. Enjoy!
Notes
Nutrition
