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.
What if My Pumpkin Spice Double Chip Cookies Go Flat?
What’s most likely happening with your cookies is that your butter is melting before the other reactions have a chance to happen.
This will happen if your butter was too warm before cooking.
If your butter is too soft, then right on putting it in the warm oven, it will just melt the rest of the way and your cookies will spread.
Then, by the time the other reactions happen, it will be too late.
The way to fix this is to ensure that your cookies are chilled before you cook them, either by resting the dough in the fridge for a few hours or overnight before shaping and baking, or by forming the cookies then cooling the cookie sheet in the fridge for an hour.
Another possibility is that your oven temperature is too low.
Use an oven thermometer and get your oven calibrated if need be.
If your oven temperature is too low, then the fat will melt slowly just as described above before starches can set. If it goes quickly, then rising happens, starches set, and all of that.
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.
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.
How Do I Know When My Pumpkin Spice Double Chip Cookies Are Done?
Open up the oven, pull out the rack a bit, and push the sides of the Pumpkin Spice Double Chip Cookie very lightly with a spatula or your finger. If the edge stays firm and doesn’t fall inwards, then your cookies are done.
Pumpkin Spice Double Chip Cookies
Pumpkin Spice Double Chip Cookies
- 1 Package Instant Pumpkin Spice Pudding, 3.4 ounce
- 2 Cups Flour
- 1 Teaspoon Baking Soda
- Pinch of Salt
- 1/2 Cup Shortening, butter flavored
- 1/2 Cup Butter, softened
- 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
- 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.
What is the Best Way to Store Pumpkin Spice Double Chip Cookies?
Soft cookies, such as these Pumpkin Spice Double Chip Cookies, should be stored in an airtight container, either in a single layer, or with layers separated by a sheet of parchment paper to prevent sticking.
To further extend the lives of your soft cookies, keep a half slice of white bread in the container with the cookies.
The cookies will absorb moisture from the bread, but the neutral bread won’t impart much of a scent or flavor.