Double Chocolate Chip Pumpkin Spice Cookie – Just Because It’s 80 Degrees in Houston in September

Yep, we can’t wait till it’s officially fall! We are having some bad weather lately, tons of rain, dogs are wet, feet are wet, roads are slippery. But the good thing about it is, the rain brought back the dying lawn and the temperature dropped below 80 today! So, to celebrate comfortable jeans day, I made these amazing double chocolate chip pumpkin spice cookies (DCCPSC). These are kind of like a cross between a cookie and a cake, moist and soft in the center, a little crispy on the edges, the beauty of both worlds!

Ingredients:

2 1/4 c all purpose flower

1 tsp baking soda

1 tsp pumpkin spice

1 tsp salt

2 sticks of butter, softened

3/4 c packed brown sugar

1/2 c white sugar

3/4 c pumpkin puree

1 tsp pure vanilla extract

1 egg

1 cup of dark chocolate chips

1 cup of white chocolate chips

Method:

Whisk first 4 ingredients in a smaller bowl. Cream butter and both white and brown sugar together with a hand mixer in a large bowl until it’s fluffy. Drop in egg and vanilla extract, mix until mixed. Add pumpkin puree and mix. Add flour mixture into pumpkin mixture in thirds. Mix on low speed to avoid getting yourself covered in flour. Mix until there is no flour visible. Dump all chocolate chips into the batter Use a spatula to fold chocolate chips into dough. Refrigerate batter for 30 minutes before baking.

Pre-heat oven to 375 F. Line a baking sheet (you will need 2 sheets and bake 2 batches, or take your time with 1 sheet and bake 4 batches) with silicone mat or parchment paper.

Use a scoop or two spoons to drop about 1 inch diameter dough onto lined cookie sheets. Bake for 12 minutes and let cool for a few minutes.

I am telling ya, your whole house will smell amazing! Make yourself some coffee or tea, sit back and enjoy!