Lovelies! Did you miss out on my Fluffy Pumpkin Sheet Cake? If so, there is no need to worry because I’m bringing you yet another (slightly modified) recipe from the Better Homes and Gardens New Cookbook (with “new” being 1981)!
I don’t quite prefer the terms “adapted” or “modified” to describe changing up a recipe. That is why I have decided to instead to call it a remix, and I hope you will too. One caveat: it’s imperative that you say it in your head the way I do, which just so happens to be like this.
And since that is the voice of Missy Elliott, it’s no wonder she decided to join me in making these deliciously soft and super duper fly pumpkin spice cookies. As always, the full, printable recipe will be at the bottom of this post! But for now, let’s get our freak on. Is that yo’ chiiiiiick?
First step is easy. Just throw your dry ingredients in a bowl, whisk them together, then set aside.
Now add your room temperature butter and brown sugar to another bowl. Notice this bowl was much smaller than the dry ingredient bowl. I suggest you put the wet ingredients in the bigger bowl. Or as Missy would say, put your game down flip and reverse it (followed by a bunch of gibberish).
The next step is to cream those together until they are nice and fluffy. About 3-4 minutes.
Now whisk in your egg, vanilla, and pumpkin puree.
Add the wet ingredients to the dry (or if you’re doing it the “right” way, the dry to the wet) and combine.
And fold in your mini chocolate chips!
This is about the time that it started pouring outside. I swear it rains every single time that I try to bake. I’ve decided to start documenting it in order to prove it to you.
I can’t stand the rainnnn. Against my window. Beep beep. Who got the keys to the jeep? Vrooooom………
Exactly, Missy. Exactly.
Anyway—you want to scoop this dough by the teaspoon onto a parchment lined baking sheet. Seems like such a small amount of dough, doesn’t it? These cookies do expand quite a bit in the oven though.
Now bake for 8-10 minutes, then quickly move them to a cooling rack.
That’s really it! Cakey, lovely chocolately cookies just perfect for snacking on a cool, brisk day.
Or perhaps even while drivin’ those Lexus jeeps, and the Benz jeeps and the Lincoln jeeps
Nothin’ cheaper wit’ the Platinum Visa.
That is completely right, Missy. One look at this bowl and you’ll be saying oooh ahh, sock it to me like you want too-ooh.
Until next time <3
- 2 c (250 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 2 tsp pumpkin spice seasoning
- 1/2 tsp cinnamon
- 1/2 c butter (1 stick), softened
- 1 c (217 g) packed light brown sugar
- 1 egg
- 1 cup canned pumpkin
- 1 tsp vanilla
- 1 c mini chocolate chips
- Preheat your oven to 375 degrees F
- Whisk together the flour, baking powder, baking soda, pumpkin spice, salt, and cinnamon. Set aside.
- In a separate bowl cream together the butter and brown sugar. Add the egg, vanilla, and whisk to combine.
- Combine your wet and dry ingredients until a dough forms, then fold in the chocolate chips.
- Using a teaspoon, drop cookies about 2 inches apart on a parchment-lined cookie sheet.
- Bake for approximately 8-10 minutes then cool on a cooling rack.