These pumpkin spice latte chocolate chip cookies are THE COOKIE that you need to make this fall! They taste like a pumpkin spice latte, in cookie form and are soooo good, you’ll find the cookies vanishing right before your eyes!
Every year, I try to hop on the pumpkin recipe bandwagon. You know…the bandwagon where people are posting pumpkin recipes in July? As a food blogger, I know I’m already late to the pumpkin party, because you see, food bloggers make things months and months in advance in hopes of getting ahead of the season.
Sigh. I try you guys, I do. But I do confess I don’t plan things out, I share what I’m making and enjoying in my home, in real time. But, in hopes of being trendy and not getting too behind this year (I’m not kidding, I know food blogger friends who were making Christmas recipes last week saying they were behind lol) I’m posting these awesome pumpkin spice latte chocolate chip cookies.
These cookies are YEARS in the making. My husband can attest to this! Every time I tried to make pumpkin cookies, they would turn out like bloby cake like things (I’m not even going to call them cookies). Seriously, over the years I’ve tried so many variations and they were not even close to what I was envisioning, and then this year I decided to give it a go, and omg, the end result was the best fall inspired chocolate chip cookies ever!
The trick to making these cookies into actual cookies is using a combination of whole wheat and all purpose flour. The whole wheat flour and just using an egg yolk instead of a whole egg make all the difference in the world, and make truly scrumptious cookies! Also, whenever we’re talking about cookies, my three tips for perfect cookies every time are:
- When mixing in the chocolate chips I’ve been told to always use a wooden spoon– this could very well be an old wives tale, but I follow it!
- I use a cookie scoop (like this one) when measuring out the cookie batter – it helps make consistently sized cookies – it also happens to be one of my favorite kitchen utensils.
- Lastly let’s talk about silicone baking mats….when my grandma-in-law gave me these silicone baking mats last year I thought nothing of it…until I used them for the first time. They are life changing! They make baking cookies a breeze, I would definitely definitely suggest getting some for your kitchen!
The cookies taste like a pumpkin spice latte, minus the fake taste (sorry, I’m one of those people that doesn’t like the chemically taste in the famous pumpkin spice latte from Starbucks). They’re such a good cookie, I cannot stop raving about them.
They’re also great for storing in the freezer. What I do is I make the dough into balls, put 12 dough balls on a piece of wax paper and then put them in a freezer gallon storage bag and then whenever I want cookies, all I have to do is take out a dozen and bake them!
Every year I make a pumpkin recipe, here are the pumpkin recipes of years past:
- 5 ingredient pumpkin pie
- the best pumpkin loaf
- mini pumpkin muffins with cream cheese caramel frosting
- 5 ingredient pumpkin chili biscuit bake
These pumpkin spice latte chocolate chip cookies are truly the recipe to make this fall, they’re so unique and delicious!
- 2 sticks of butter (16 tablespoons)
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/4 cup brewed coffee, cooled
- 1 egg yolk
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 1/2 cups whole wheat flour
- 1 3/4 cups all purpose flour
- 1 1/2 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 2 cups semi-sweet chocolate chips
In a large bowl microwave butter for 1 minute if butter is refrigerated or 30 seconds if it is room temp-it should be 3/4 melted, a little solid. Add pumpkin puree and vanilla extract and stir to combine, then stir in the coffee.
Next add in the egg yolk and stir. Pour in the brown sugar and granulated sugar and stir until combined.
Pour whole wheat flour, all purpose flour, pumpkin pie spice, and baking soda in and stir until all ingredients are combined. Using a wooden spoon, stir in chocolate chips.
Put dough in the refrigerator for an hour (this step is optional, I've tried both with and without refrigeration, both work great.)
Preheat oven to 350 degrees. Arrange oven racks to the top and bottom 1/3 of the oven. Line two baking sheets with silicone baking mats or parchment paper.
Scoop dough into 1 1/2 tablespoon size balls (I use a cookie scoop) and place 2 inches apart on prepared cookie sheets. Bake cookies for 5 minutes, then change cookie sheets to different oven position (if the cookies are on the bottom self transfer them to the top shelf) and bake for another 6 minutes. Cookies should bake for 11-12 minutes or until slightly browning on edges (only slightly). Then remove from oven and allow to cool for 5 minutes before transferring to a cooling rack. Then enjoy.
Amount Per Serving: Calories: 82 Total Fat: 4g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 9mg Sodium: 39mg Carbohydrates: 11g Fiber: 1g Sugar: 7g Protein: 1g
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