Fall Chip Cookies

Let’s get this cookie party started! For our first Baked with Scare Wednesday of Year Three, we’ll be making a cookie that’s full of the wonderful flavors of fall!

halloween baking, fall chip cookie recipe

Ingredients

  • ½ cup butter (1 stick)
  • ¾ cup granulated sugar
  • 1 tbsp molasses
  • 1 lg egg
  • 1 tsp vanilla
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tbsp pumpkin puree
  • 1 ½ cups all purpose flour
  • Ground spices to flavor
    • Cinnamon
    • Ginger
    • Nutmeg
    • Cloves
    • Allspice
  • ½ cup white chocolate chips
  • ½ cup chopped pecans
  • Coarse sea salt to finish

Additional Tools

  • Baking sheets
  • Parchment paper
  • Whisk
  • Sifter (if available)
  • Cookie scoop
  • Cooling racks

Instructions

  1. Start by preheating your oven to 350°F and line two baking sheets with parchment paper.
  2. Melt the butter in a small pan until it is just sizzling (you don’t want it to start browning). Whisk in the granulated sugar and molasses. Remove the pan from heat and let cool for a few minutes. Whisk in the egg, pumpkin puree, and vanilla.
  3. Sprinkle the baking soda and salt over the top and whisk into the mixture.
  4. In a medium size bowl, combine the flour and spices, either sifting together or mixing gently with a fork to combine.
  5. Pour the wet ingredients into the flour and spice mixture, stirring gently to combine. Fold in the white chocolate chips and chopped pecans.
  6. Chill the dough for at least 10 – 15 minutes and then spoon the cookie dough onto the baking sheets using a cookie scoop or spoon. Flatten the balls of cookie dough a bit with the underside of a measuring cup or spoon before baking.
  7. Bake for 9 – 10 minutes, rotating the pans halfway through. Sprinkle the cookies with a pinch of sea salt as soon as they come out of the oven.
  8. Let the cookies cool on the baking sheets for at least 5 minutes before transferring to cooling racks to cool completely. They’ll be pretty soft when they first come out, so this will help them firm up a little.
  9. Pour yourself a glass of your preferred milk, and enjoy!

pumpkin spice white chocolate cookies

One of the first things you’ll notice about this cookie recipe as opposed to many others is the difference in how everything is combined to make the dough. While most recipes call for softening or creaming the butter, this one has you bringing it to a sizzle on the stove, though you don’t want to go as far as to brown it. That stage of the recipe moves pretty quickly, so you’ll want to take care to set your ingredients out and portion your dry ingredients ahead of time. And when your dough is finished, it’ll be pretty wet from the pumpkin puree, so don’t skip out on the chilling step or you’ll have a big ole mess on your baking sheets!

fall chip cookies, halloween cookies, pumpkin cookie recipe

Once they’re ready to eat, these are some of the softest, most flavorful cookies I’ve ever had! The warm spices and the deep flavor of the molasses mixed with the pumpkin, pecans, and white chocolate make for a cookie that celebrates our favorite parts of fall. And best of all, all you have to do to bake them is scoop ‘em out and flatten the dough to ensure they bake all the way through – no fancy technique required!

Of course, you can adjust all of the spice flavors to your liking, and go heavier (or even omit) the white chocolate chips or pecans however you see fit. You can even experiment with other mix-ins or flavor profiles altogether – with a cookie recipe this easy and flavors this good, it’s hard to go wrong. Happy Baking!

fall chip cookies, pumpkin spice white chocolate chip cookie recipe, halloween cookie recipe

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