Pumpkin Spices Cookies: A Sweater Weather Treat

Every year, I look forward to fall for several reasons.

The leaves begin to change colors, football season is well underway, and there are seasonal lattes for days. While all these things are great, nothing beats my mom’s famous pumpkin spice chocolate chip cookies. The combination of warm chocolate and a sweet spice, these cookies never let me down. I’m going to give you the recipe, step-by-step, so you too can experience the joy of my favorite fall treat.

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Before we begin, here’s what you’ll need:

• Pumpkin puree (1 cup)

• Pumpkin Pie Spice (1 tbsp.)

• Chocolate Chips (1 cup)

• Baking Soda (1 tsp.)

• Baking Powder (1 tsp.)

• Flour (2 ½ cups)

• Salt (½ tsp.)

• Sugar (1 ½ cups)

• Butter - softened (½ cup)

• Egg (1 large)

• Vanilla Extract (1 tsp.)

Now, let’s get started in the kitchen.

1. Preheat oven to 350 degrees.

2. Combine dry ingredients in one bowl (baking soda, flour, baking powder, pumpkin pie spice, sugar, and salt) and wet ingredients (pumpkin puree, butter, vanilla, and egg) in a separate bowl.

3. Slowly add the flour mixture to the wet ingredients until well combined.

4. Fold in the chocolate chips (be careful not to over mix).

5. Spray the cookie sheet with cooking spray or line with parchment paper.

6. Drop it like it’s hot! Grab a medium sized scooper or spoon and drop a rounded tablespoon-size scoop of dough onto the baking sheet. Repeat for each cookie, leaving 1 inch in between them.

7. Bake the cookies on the middle rack of your oven for 15-18 minutes. They’re good to go when the edges are crisp and golden brown.

8. Remove them from the oven rack and let them cool off for a few minutes.

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Take a bite, enjoy the best fall treat ever, and thank me later.

Be well, Auburn.

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Photography: Lisa R.