Uploaded September 2021 | Updated September 2026, 3 weeks ago
Today we are making the perfect Fall cookies. Pumpkin Spice Cookies, two ways. I took half the batter and added milk chocolate chips and to the other half I added dried cranberries. Both are excellent to have with a nice cup of coffee or tea! I've included the recipe below. Enjoy!
Delicious Chocolate Chip Cookies Whenever You Want! - youtu.be/LvyTGioK1uc
Pumpkin Spice Chocolate Chip Cookies (or Cranberry)
1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy.
Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds.
Stir in the chips.
If you like, split the cookies dough in half and add milk chocolate chips to one and dried cranberries to the other
Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges.
Remove the cookie sheets from the oven and let them rest for 2 minutes.
Take the cookies off with a spatula and cool them on wire racks.
Like & Subscribe for more baking and cooking goodness
youtube.com/channel/simplywendylivelovebake
Follow Me:
Website - simply-wendy.com
Instagram - instagram.com/wendykernmurphy
#pumpkinspicecookie #fallcookierecipe
Today we are making the perfect Fall cookies. Pumpkin Spice Cookies, two ways. I took half the batter and added milk chocolate chips and to the other half I added dried cranberries. Both are excellent to have with a nice cup of coffee or tea! I've included the recipe below. Enjoy!
Delicious Chocolate Chip Cookies Whenever You Want! - youtu.be/LvyTGioK1uc
Pumpkin Spice Chocolate Chip Cookies (or Cranberry)
1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy.
Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds.
Stir in the chips.
If you like, split the cookies dough in half and add milk chocolate chips to one and dried cranberries to the other
Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges.
Remove the cookie sheets from the oven and let them rest for 2 minutes.
Take the cookies off with a spatula and cool them on wire racks.
Like & Subscribe for more baking and cooking goodness
youtube.com/channel/simplywendylivelovebake
Follow Me:
Website - simply-wendy.com
Instagram - instagram.com/wendykernmurphy
#pumpkinspicecookie #fallcookierecipe
