• Grace Grogan

Soft and Chewy Mixed Pumpkin Spice Cookies


My current Instagram, Pinterest, TikTok, and even Facebook feed is ridiculously over-saturated with so many different pumpkin spice recipes, ranging from Mac 'n' cheese to cinnamon rolls!! It's certainly overwhelming, inspiring, and hunger-inducing all at once! I am certainly a seasonal-flavor gal, so I love pumpkin spiced ANYTHING as soon as September 1st rolls around. These cookies are just the perfect treat to satisfy those pumpkin spice cravings!!


So... why does this recipe work?

- Usually, cookie recipes that contain pure pumpkin puree turn out more cake-like and too soft due to the moisture content, but this recipe balances the moisture by pressing out a lot of the liquid in the pumpkin and adding in a little extra flour. And, the best part is, these cookies are soft, spreadable, AND chewy! The perfect balance of flavor, texture, and of course, pumpkin spice.


Hungry yet? Have 20-30 minutes to spare? Time to get baking!




Ingredients:

  • 3/4 cup softened butter

  • 1/4 cup white sugar

  • 3/4 cup brown sugar

  • 2 cups flour

  • 2 tsp vanilla

  • 2 egg yolks

  • 1/2 tsp salt

  • 1 tbsp pumpkin spice

  • 2 tsp cinnamon

  • 1 cup Nestle Tollhouse Pumpkin Spice Mix

  • 2/3 cup pumpkin, with most of the liquid pressed out with paper towels/cheese cloth

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda


Directions:

1. Preheat oven to 375 degrees Fahrenheit. In a large bowl, cream together butter, brown sugar, and white sugar until fluffy--- about 2 minutes.


2. Add in egg yolks, vanilla, and pressed pumpkin, and mix until well combined, making sure to scrape down the bowl every so often.


3. In a medium bowl, mix together flour, baking powder, salt, baking soda, cinnamon, and pumpkin spice. add in half the dry ingredients into the wet ingredients. Pulse to combine. Add in other half of dry ingredients and mix until well combined. Fold in the Nestle Tollhouse Pumpkin Spice Mix.


4. Drop dough balls on pans lined with parchment paper. Refrigerate for 10-20 minutes.


5. Bake for 8-12 minutes depending on cookie size. Once baked, take out of oven and allow them to cool for at least 5 minutes. Serve and enjoy!


Hope you all enjoy making, eating, and sharing (or maybe not) this recipe as much as I do! I hope these cookies bring in all the cozy, tasty, aromatic, and pumpkin vibes of fall! Make sure to give me a follow on other social platforms such as Instagram, Pinterest, and Facebook for additional content, ideas, and tutorials! Or, if you're more of an email person, subscribe down below to be notified when more recipes are posted!! Happy Baking!!!


Notes:

- If you can't find the Nestle Tollhouse Pumpkin Spice mix, you can mix in white chocolate chips, crumbled ginger snap cookies, and pumpkin spice gummies (if you can find them) instead!

-Make sure to cream the butter and sugar together really well!

-Refrigerating the batter helps them stay crispy on the outside, but softer on the inside, and prevent too much spreading!

- This recipe makes around 15 small 2" diameter cookies


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