Pumpkin Spice Double Chip Cookies

Pumpkin everything forever. Especially these chewy, soft, perfectly wonderful pumpkin spice double chip cookies that smell like heaven!

Pumpkin everything forever. Especially these chewy, soft, perfectly wonderful pumpkin spice double chip cookies that smell like heaven!

Well here we are again, fall is fast approaching and pumpkin everything is going crazy. What is it about that squash that makes everyone go nuts? I actually have a really dreamy new pumpkin pie recipe I’ve been working on so I guess I’ve caught the bug too since it’s this recipe for pumpkin spice double chip cookies that sparked it. Gosh I hope I can make it work because it could be incredible.

In the meantime let’s eat some cookies together shall we? I don’t know that there’s anything better than fresh cookies. Well, fresh from the oven cookies that someone else made I guess. It’s kind of like a sandwich, I can make a really yummy sandwich but someone make it for me and suddenly it tastes better than anything.

Pumpkin everything forever. Especially these chewy, soft, perfectly wonderful pumpkin spice double chip cookies that smell like heaven!

Even a pb&j! Don’t you agree? I am all about that for sure. These cookies I made myself but our 6 year old totally pitched in. She’s becoming quite the baker and it actually makes me so happy. She had the idea to throw in both chocolate and pumpkin spice chips and I have to admit, it’s really fantastic to have the combination of chocolate and spice.

Pumpkin Spice Double Chip Cookies

Pumpkin everything forever. Especially these chewy, soft, perfectly wonderful pumpkin spice double chip cookies that smell like heaven!

Ingredients:

1 3.4 ounce Package Instant Pumpkin Spice Pudding
2 Cups Flour
1 Teaspoon Baking Soda
Pinch of Salt
1/2 Cup butter flavored shortening
1/2 Cup Softened Butter
3/4 Cup Brown Sugar
1/4 Cup Sugar
1/2 Teaspoon Vanilla
2 Large Eggs
1/2 Cup Chocolate Chips
3/4 Cup Pumpkin Spice Chips

Directions:

Preheat the oven to 350 degrees
In a bowl, whisk the pudding, flour, baking soda, and salt.
In a KitchenAid, cream together the butter and shortening for 30 seconds. Add the brown sugar and white sugar and beat for 3 minutes in order to incorporate air into the batter for a fluffier cookie.
Add the vanilla and one egg, beat again for a few seconds, add the second egg and beat for 30 seconds.
With the mixer running on low, slowly add the dry ingredients and mix until well incorporated, about 30 seconds. Add the chips and fold in.
Scoop heaping tablespoons onto a baking sheet and bake for 8-10 minutes.

Nutrition Information

Yield: 24, Serving Size: 1

  • Amount Per Serving:
  • Calories: 166 Calories
  • Total Fat: 9.7g
  • Cholesterol: 26.4mg
  • Carbohydrates: 18.2g
  • Fiber: 0.4g
  • Sugar: 9.7g
  • Protein: 1.9g
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Pumpkin everything forever. Especially these chewy, soft, perfectly wonderful pumpkin spice double chip cookies that smell like heaven!

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.