The perfect Autumn bake is here! These soft and chewy pumpkin spice latte chocolate chip cookies are made from scratch with a soft, chewy dough that melts in your mouth. With the delicious taste of fall spices combined with the bold and rich flavor of espresso, you'll be coming back for seconds on these tasty treats!
This cookie is essentially a perfect soft chocolate chip cookie with pumpkin spice, dark chocolate chunks and espresso powder. These are everything a cookie should be. They're crispy on the outside while being doughy and buttery on the inside with just enough sweetness to make you want more. They are SO delicious, even for those who roll their eyes at pumpkin spice.
Table of Contents
Why you should bake these soft and chewy pumpkin spice latte chocolate chip cookies
-These cookies are really unique and impressive. Bring them to an Autumn potluck and they will be well loved and everyone will want your recipe!
-They have the perfect dough texture, without any chill time!
-They are easy to make
-Even if you don't like pumpkin spice, I am willing to bet you will love the flavor in this delicious cookie
Ingredients (and possible substitutions) needed
- All purpose flour - I used unbleached all-purpose flour, however you can also use a 1:1 gluten free flour, like this one if needed.
- Butter - I always have and use salted butter for everything. I personally love a slightly salty chocolate chip cookie. You can use unsalted butter as well! It depends on your preference, and how much salt you like in your cookies.
- Granulated sugar - For the best tasting cookies, you want a combination of white sugar and brown sugar. You can use organic cane sugar, like this one - if desired.
- Brown sugar - I use light brown sugar in cookies, but if all you have is dark brown sugar that will work.
- Vanilla extract
- Espresso powder - you can omit if needed
- Pumpkin spice - you can omit if you don't want these to be pumpkin spice latte flavored! Some people just don't love pumpkin spice and that's okay!
- Egg
- Baking soda
- Baking powder
- Chocolate chips or chocolate chunks - as you can see from my photos you can add in other mix ins like white chocolate chips or butterscotch chips.
- Sea salt - use sea salt for this recipe and not fine table salt. If that's all you have, just use salted butter instead.
How to make these soft and chewy pumpkin spice latte chocolate chip cookies
The first step in making these easy chocolate chip cookies is to pull out your eggs and butter from the fridge. It's important that they are room temperature so you get the right texture. Remove them two hours before you want to bake.
Next - you'll get ready by preheating your oven to 375 degrees F ( 190 degrees C ) and lining a baking sheet with parchment paper.
Combine some of the dry ingredients.
You will be combining your flour, pumpkin spice, salt, espresso powder.
To measure out your flour and scoop it into a measuring cup, then level off with a knife. It's important that you use an accurate amount of flour to ensure your cookies have the perfect soft and chewy texture.
Now for the best part—creaming the butter and sugar! I always enjoy this step in baking. Cream together butter and sugars in a kitchen aid or with a hand mixer. Beat on low for two minutes until they are light and fluffy.
Then add your eggs and vanilla and beat on low, occasionally scrape down sides if needed so everything is well combined after each addition.
Now it's time to make your dough by combining your mixed dry ingredients with your creamed butter and sugar.
And the best part of all? Time to add in your chocolate chips! Fold them into your dough. In this image you'll see butterscotch chips, it's perfectly fine to change your mix ins. On this day I tried butterscotch with great success.
Now it's time to scoop your dough and place it on your baking sheet. These cookies spread a little bit so to be safe I always only bake a few at a time. Note I have an extra small baking sheet so you will be able to fit more on a regular sized baking sheet.
How to make cookies soft and chewy
Bake for 8 - 10 minutes and remove from oven. When you take your gooey chocolate chip cookies from the oven, they will not look done, but they may have browned edges - and that's just how it should be! These delicious treats will also be extra soft when taken out of their oven--this is exactly what we want, but make sure you give them time to cool on the baking sheet ( let them sit for 2 minutes ) before using a spatula to move them to a cooling rack. They will continue to harden, and will be fully cooked - but extremely soft and chewy.
How to keep cookies soft and chewy
Since these are sure to be eaten immediately, this step may not be necessary but - Store them in an airtight container at room temperature for up to 5 days or in the freezer for 2 months.
The recipe
Pumpkin spice latte chocolate chip cookies
The perfect Autumn bake is here! These soft and chewy pumpkin spice latte chocolate chip cookies are made from scratch with a soft, chewy dough that melts in your mouth. With the delicious taste of fall spices combined with the bold and rich flavor of espresso, you'll be coming back for seconds on these tasty treats!
Ingredients
- 1 cup salted butter softened
- 1 cup white (granulated) sugar
- 1 cup light brown sugar packed
- 1 tablespoon pumpkin spice
- 1 tablespoon espresso powder
- 2 teaspoon pure vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon sea salt
- 2 cups chocolate chips
Instructions
The first step in making these easy chocolate chip cookies is to pull out your eggs and butter from the fridge. It's important that they are room temperature so you get the right texture. Remove them two hours before you want to bake.
Next - you'll get ready by preheating your oven to 375 degrees F ( 190 degrees C and lining a baking sheet with parchment paper.
Combine some of the dry ingredients. You will be combining your flour, pumpkin spice, salt, espresso powder.
Cream together butter and sugars in a kitchen aid or with a hand mixer. Beat on low for two minutes until they are light and fluffy.
Then add your eggs and vanilla and beat on low, occasionally scrape down sides if needed so everything is well combined after each addition.
Now it's time to make your dough by combining your mixed dry ingredients with your creamed butter and sugar.
Time to add in your chocolate chips! Fold them into your dough.
Now it's time to scoop your dough and place it on your baking sheet. 1 ½ - 2" apart to allow for spreading.
Bake for 8 - 10 minutes and remove from oven. When you take your gooey chocolate chip cookies from the oven, they will not look done, but they may have browned edges - and that's just how it should be! These delicious treats will also be extra soft when taken out of their oven--this is exactly what we want, but make sure you give them time to cool on the baking sheet ( let them sit for 2 minutes ) before using a spatula to move them to a cooling rack. They will continue to harden, and will be fully cooked - but extremely soft and chewy.
Notes
When you remove the cookies from their oven, they will still look doughy. This is what makes these treats so amazingly good! Please do not over bake them.
How to freeze these cookies:
The best way to keep your dough from drying out is in the freezer. After you have formed them into balls, place them in an airtight container. Freeze up to 3 months.
How to thaw:
Remove cookie dough from freezer two hours before you wish to bake them, and place on parchment paper 1 ½" - 2" apart. Bake as directed in the recipe.
Possible substitutions:
Butter - I always have and use salted butter for everything. I personally love a slightly salty chocolate chip cookie. You can use unsalted butter as well! It depends on your preference.
Granulated sugar - For the best tasting cookies, you want a combination of white sugar and brown sugar. You can use organic cane sugar if desired.
Brown sugar - I use light brown sugar in cookies, but if all you have is dark brown sugar that will work.
Espresso powder - you can omit if needed
Pumpkin spice - you can omit if you don't want these to be pumpkin spice lattes flavored!
Chocolate chips or chocolate chunks - You can add in other mix ins like white chocolate chips or butterscotch chips.
Sea salt - use sea salt for this recipe and not fine table salt. If that's all you have, just use salted butter instead.
Nutrition Information
Yield 25 Serving Size 1Amount Per Serving Calories 222Total Fat 12gTrans Fat 0gCarbohydrates 28gFiber 1gSugar 15gProtein 3g
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