It’s been a hot minute since I last blogged and my oh my I’ve missed it! Things have been so busy over here, between having a sweet baby to love on, lots of photo sessions, traveling and trying to get some sleep somewhere in between all the mess. And as crazy as life has been, I’ve also loved it. Since becoming a mom, I’ve learned that sometimes you just need to stop and enjoy the moment. So while I feel like I’m half as productive now than I used to be, it’s because I’m soaking in all the sweet cuddles, smiles and coos with my baby boy. And it’s been so. worth. it.
Now that I’m slowly finding a routine and rhythm in life again, I am SO excited to start sharing yummy recipes, life updates (aka lots of pictures of James!), tutorials, holiday crafts and everything in between. And with the fall weather that has come to North Texas, I couldn’t think of a more fitting way to get back into blogging than with a deeelicious cookie recipe. A pumpkin spice cookie recipe to be exact. #yourewelcome
While I still haven’t perfected the perfect crunchy on the bottom, chewy in the middle pumpkin cookie, I have to tell ya… these are still quite tasty. They have a more cake-like texture (which I’ve found pumpkin tends to do to a cookie) and I l-o-v-e them! Between the pumpkin pie spice, dark chocolate chips and pumpkin puree, it just doesn’t get much better than this cookie. I plan on continuing to play around with the recipe until I can find a less cake-y texture (and will totally share that recipe when I finally figure it out!) but for now I am excited to share this pumpkin spice cookie recipe with you. Because it’s still de-li-cious.
But don’t take my word for it. Try them for yourself and let me know what you think!
- 2 cups flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 Tbsp pumpkin pie spice
- 1/2 Tbsp cinnamon
- 8 Tbsp coconut oil, softened
- 1 cup sugar
- 2 egg yolks
- 1 can pumpkin puree
- 2 tsp vanilla
- 1 cup dark chocolate chips
- Preheat oven to 350. Line your cookie sheet with parchment paper.
- In a small bowl, mix together the flour, baking soda, salt, pumpkin pie spice and cinnamon.
- In a large bowl, cream the coconut oil and the sugar. Add the egg yolks and mix until fully incorporated. Stir in the pumpkin puree and vanilla.
- Slowly add the dry ingredients to the wet ingredients and mix. Fold in the chocolate chips.
- Place spoonfuls of the batter onto the parchment paper about 2 inches apart and smush down the cookies with your fingers.
- Bake for 9-10 minutes or until no longer wet in the middle. Remove from the oven and cool for 3 minutes on the cookie sheet before transferring to a wire rack.
- Store in a sealed container for up to 5 days.
Now it’s your turn to talk! Answer one of these questions in the comments below:
Do you like pumpkin spice cookies?
What is your favorite fall treat?