Happy Halloween, Chip friends! It is the season of sweatshirts, Starbucks, and the spooky. I guess that means its time for Chip Mom to teach you how to whip up some…
Pumpkin Spice Cookies
(OMG I can’t even!)
Newb | Apprentice | Journeyman | Master
Not much trickier than a chocolate chip cookie to make this treat!
2/3 cup (130 g) granulated sugar
2/3 cup (120 g) brown sugar, packed
3/4 cup (180 g) butter, softened
1 tsp (5 mL) vanilla
1/2 cup (120 mL) pumpkin
2 1/4 cup (270 g) all-purpose flour
1 tsp (5 mL) baking soda
1 tsp (5 mL) ground cinnamon
1/8 tsp (2 mL) ground cloves
1/8 tsp (2 mL) nutmeg
1/2 tsp (3 mL) salt
Crank up the heat to 375*F (190* C) and position your oven rack all center like. Then grab your cauldron and eye of newt… I mean… your tools and ingredients!
This one starts out like every other cookie I’ve ever made: cream together your butter and sugars until smooth.
Now, this is where our special friend, pumpkin, gets into the mix – literally. Add the eggs and pumpkin and mix until thoroughly incorporated.
Continuing in the grand tradition of the cookie, mix together the dry ingredients: flour, salt, baking soda, cinnamon, nutmeg, and ground cloves. Add this mixture slowly to the batter.
Add the dry to the wet about a fourth at a time, beating on low with your electric mixer. What you will end up with is a light and fluffy mixture. It is not peanut butter. Do not make sammiches.
Drop by the heaping spoonful onto an ungreased cookie sheet and bake for 10 – 12 minutes or until tapping their tops does not cause them to indent or deflate.
As soon as these golden brown piles of joy are baked through, pull them off the tray to cool completely. They are delicious with or without frosting, so enjoy as you see fit!
So there you are friends, a treat without a trick for your spoopy season. Enjoy them! Have a Happy Halloween and remember, Mama loves ya!