Pumpkin Spice Cookies


Written by: Madeleine Whitestone

In honour of the fall season and the oh so popular flavour that comes along with it I have decided to share my recipe for pumpkin spice cookies (those ones that you were all over at the SAC barbecue) hope you enjoy!


1 cup butter (softened to room temperature)

1 cup white sugar

1/2 cup brown sugar

2 large eggs

1 teaspoon vanilla extract

1 cup canned pumpkin puree

2 2/3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground cloves

1/4 teaspoon ground nutmeg

Pinch of allspice

2 cups of semisweet or dark chocolate chips


Heat the oven to 350 degrees F.

Beat the butter, white sugar and brown sugar together with a mixer until fluffy. Beat in the eggs 1 at a time, and then slowly add the pumpkin puree and the vanilla. Set that bowl aside. In another bowl mix together the flour, baking powder, baking soda, and the spices (cinnamon, ginger, cloves nutmeg and allspice). Make sure it is well mixed. Slowly add the flour mixture into the batter one cup at a time by beating it or mixing it. Add in the chocolate chips. Don’t be alarmed if the batter is a bit runnier, it should have a thick yet sticky consistency (it should not be able to be picked up with your hands). Line your baking trays with parchment paper and use spoons to scoop the cookie dough onto the trays. Bake the cookies for 25 minutes or until they are golden brown around the edges. Let them cool for 5 minutes then enjoy! (should make around 50 cookies)


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