This is the perfect fall cookie recipe.
These cookies are out of this world. I always intend to make a big batch to freeze and eat from time to time, but they never actually last long enough to make it to the freezer. The whole family loves them. And even with the recent heat wave we’ve had in New Jersey, having these cookies on hand have made it feel (or at least taste) like Fall.
This is also a great way to use my pumpkin spice granola recipe, whether you’re just using up some leftovers or making a batch just to use for these cookies.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup (packed) dark brown sugar
- 3/4 cup sugar
- 1 tsp vanilla extract
- 2 eggs
- 2 1/4 cups organic whole wheat pastry flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tbsp pumpkin spice
- 2 cups pumpkin spice granola
- 1 cup cinnamon chips
Method
- Preheat oven to 375°F, and line a baking sheet with parchment paper.
- In a large bowl, beat together butter, brown sugar, sugar, and vanilla extract until creamy.
- While continuing to beat, add eggs and beat until incorporated.
- In a different bowl, mix together flour, salt, baking soda, and pumpkin spice.
- Gradually add dry mixture to the batter, beating until well-blended.
- Add pumpkin spice granola and cinnamon chips and mix well.
- Using spoons or an ice cream scoop, portion out batter onto your prepared baking sheet, about 2 inches apart.
- Bake at 375°F for 8-10 minutes, until lightly browned.
- Let cool on baking sheet for a few minutes, then remove to a cooling rack to cool completely.
See how this recipe is made by watching the video below:
Приятного аппетита! (Priyatnova appetita! Russian for ‘Bon Appetit!’)
I am a follower of Christ, wife of a pastor, mother of a strong-willed little boy, and native of Russia. In addition to cooking and baking, I enjoy drinking coffee and relaxing on the beach.