Pumpkin Chip Pumpkin Cookies

It’s almost Halloween! With Halloween comes lots of festivities, and lots of obsession with all things orange, in particular, pumpkin! My roommates came back from the store last week and said they had something for me. They threw a couple bags of Nestle Pumpkin Spice Morsels and I was instantly inspired. I’ve never seen these baking morsels before but they’re amazing! Sweet, pumpkin flavor accented by cinnamon and other spices, all wrapped up in a nice little chip! I got so excited, I went straight to the kitchen and whipped up a batch of cookies, based on cookie recipe principles I have ingrained in my head over the last couple years. The results were a moist, pumpkin-y, wonderfully spiced cookie!

One thing I’ve learned from working with pumpkin is that it tends to gives cookies a cakey texture. Some people like it, I don’t. I prefer a dense, chewy, moist cookie. I’ve discovered that leaving eggs out of the recipe helps remedy this problem, since eggs, like pumpkin, are a leavening agent as well as a binder. Since the pumpkin is there, we don’t need eggs to bind our cookies together, so omitting them doesn’t cause any problems. Also, pumpkin isn’t sweet on its own. Have you ever noticed that pumpkin recipes call for a TON of sugar? Yeah, that’s because pumpkin is actually a savory vegetable. For these cookies, since the pumpkin chips themselves were quite sweet, I didn’t over-sweeten the cookies themselves, and in doing so, achieved a good balance between the sweet morsels and the nicely sweetened cookies. Also, when baking pumpkin things, they dry out very quickly, so even though the cookies look underdone when they first come out of the oven, they deflate and set up as they cool, and you don’t want to overbake them, otherwise you will have dry cookies and be sad. Anyway, here’s my recipe!

Pumpkin Chip Pumpkin Cookies


2 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

2 tsp pumpkin pie spice

1/2 cup (1 stick) unsalted butter, softened

1/2 cup granulated sugar

1/4 cup brown sugar

1 tsp vanilla extract

3/4 cup (half a 15oz can) pumpkin puree

1 cup Nestle Pumpkin Spice morsels


Preheat the oven to 350˚F.

Sift together the flour, baking soda, salt, and pumpkin pie spice.

In a separate bowl, cream together the butter and sugars until a smooth paste forms. Beat in the vanilla and pumpkin puree until light and fluffy.

Add the dry ingredients to the wet and stir until well combined. Add the pumpkin morsels to the dough and stir until evenly distributed.

Drop small balls, 2 tsp each, onto the baking sheets, about 1 1/2 inches apart, don’t worry, they don’t spread too much. Bake for 8-9 minutes. Remove from the oven, and the cookies will be very puffy and just set, but don’t overbake them or they will get dry and cakey! The cookies set up and deflate as they cool. Allow to cool a few minutes on the baking sheets, then remove and place on racks or plates to cool completely. Enjoy!



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