CrystalandComp.com

Pumpkin Spice Chocolate Chip Cookies

Pumpkin spice recipes are some of my absolute favorites!!

Have you ever tried adding some pumpkin puree to your chocolate chip cookies?

What about some pumpkin spice too?

Amazing!!

This is an excellent twist on a classic sweet treat.

Let me show you just how easy they are to make. And they are perfect for your next get together, bake sale, or just because.

First, gather up all of your ingredients.

Ingredients:

Now, for the fun part!

Directions:

I always like to use parchment paper on my cookie sheets. For two reasons; easy cleanup and no cookies sticking to the pan. So, line your cookie sheets with parchment paper and set them to the side.

Grab a medium microwave safe bowl. Melt the butter in the microwave. Should melt in about 20 to 30 seconds.

Next, in another mixing bowl, mix in the pumpkin puree, both sugars, molasses and vanilla extract.

Once combined add in the melted butter.

Mix well.

In third bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.

Gradually mix in your dry ingredients into the wet until everything is mixed together well.

Gently add in the chocolate chips.

You should have an orange colored chocolate chip cookie dough.

Pretty, right?

Now let’s get the cookies onto the pan.

I prefer to use a cookie scooper or a melon baller to make perfect balls of cookie dough that are all the same size.

Using a medium cookie scoop, scoop the dough onto the pan covered in parchment paper.

Preheat your oven to 350 degrees.

Once oven is preheated bake the cookies for 12-13 minutes. I like to start peeking in on them at about 9 minutes, personally, because I like them chewy in the center.

Once I remove them from the oven I use a spatula and remove them from the pan and put them one by one onto a cooling rack.

If you leave them on the pan they will continue to cook some as long as the pans are hot.

Allow cookies to cool completely before enjoying! Unless you like a gooey hot cookie… and if that’s the case I won’t stop you!

More Fall Desserts and Sweet Treats

If you love fall desserts as much as I do, you will love these 30 Fall sweet treat recipes anyone can make!

More Pumpkin Spice Recipes

Homemade Pumpkin Spice Donuts

Pumpkin Spice Latte Recipe

Ranger Cookies {a.k.a. Santa’s Favorite}

By Crystal VanTassel-Lopez 16 Comments

About twelve years ago I met a sweet friend of mine named Amanda. We both had one baby- both boys. We sold Pampered Chef together. She went on and had one more son and I had a houseful more. Her husband works at a local steak house and we run into him from time to time. While I have not seen her in a handful of years, this is a recipe she shared with me when we first met. I keep up with her online now. (She is a local photographer.)

I used to make these cookies every holiday season, until a few years ago when I misplaced it.

Fret no more. She shared the recipe with me again. Thank you Amanda!

Box or bag these babies up and give them has homemade holiday gifts!

Ingredients:

2 sticks butter (at room temperature)

1 cup sugar

1 cup brown sugar

2 eggs

1 tsp vanilla

1/2 tsp salt (I used Kosher)

1 tsp baking powder

2 tsp baking soda

2 cups cornflakes

2 cups raw oatmeal

2 cups flour

1 cup chopped pecans

1 cup raisins

1 cup coconut

Mix the first eight ingredients. I like to use my standing mixer on medium.

Mix until everything is completely smooth. About 2 minutes or so.

Now add the remaining ingredients.

It will fill your mixing bowl pretty full.

You have a couple of choices. You can mix with your hands, or turn your mixer on the lowest speed.

Be careful if you choose the mixer option. This is a pretty solid concoction that can bounce your mixer around a little.

When you’re done mixing, cover and place it in the fridge. It is preferable that you leave it in there overnight.

I have cooked a batch without refrigerating the dough and they turned out fine. I think cooking them overnight just helps all of the ingredients get nice and cozy.

Now you’re ready to bake.

I like using a small or medium melon scooper.

You can use a kitchen spoon, too. Either way is fine. You’re not forming a perfect circle or anything.

I like to line my cookie sheet if I am not using a baking stone.

Leave about 1-2 inches in between each cookie. These cookies spread during the baking process.

Bake at 375 for 8-10 minutes.

I like mine gooey in the middle and slightly crisp around the edges.

Transfer them to a cooling rack.

I just slide them onto the rack with the parchment paper still under them. (Have I mentioned I love parchment paper?)

Once they are cool they are ready to enjoy.

One batch of this cookie dough will make tons of cookies- about 3-4 dozen.

You do not have to cook all of the dough at one time. Just pop it back in the fridge.

I would use the dough within 5 days or so.

5.0 from 1 reviews

Cookie Recipe: Ranger Cookies {a.k.a. Santa's Favorite Cookies}

: Crystal & Co.

: Dessert

: 20 mins

: 8 mins

: 28 mins

: many

This recipe is one I've made for many years, thanks to my great friend Amanda who shared the recipe with me years ago. Perfect Christmas cookies! Box or bag these babies up and give them has homemade holiday gifts!

Ingredients

2 sticks butter (at room temperature)
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
½ tsp salt (I used Kosher)
1 tsp baking powder
2 tsp baking soda
2 cups cornflakes
2 cups raw oatmeal
2 cups flour
1 cup chopped pecans
1 cup raisins
1 cup coconut

Instructions

Mix the first eight ingredients. I like to use my standing mixer on medium.
Mix until everything is completely smooth. About 2 minutes or so.
Now add the remaining ingredients. It will fill your mixing bowl pretty full.
You have a couple of choices. You can mix with your hands, or turn your mixer on the lowest speed.
Be careful if you choose the mixer option. This is a pretty solid concoction that can bounce your mixer around a little.
When you're done mixing, cover and place it in the fridge. It is preferable that you leave it in there overnight. (I have cooked a batch without refrigerating the dough and they turned out fine. I think cooking them overnight just helps all of the ingredients get nice and cozy.)
When you're ready to bake, I like using a small or medium melon scooper. (You can use a kitchen spoon, too. Either way is fine. You're not forming a perfect circle or anything.)
I like to line my cookie sheet if I am not using a baking stone. Leave about 1-2 inches in between each cookie. These cookies spread during the baking process.
Bake at 375 for 8-10 minutes. I like mine gooey in the middle and slightly crisp around the edges.
Transfer them to a cooling rack. I just slide them onto the rack with the parchment paper still under them. (Have I mentioned I love parchment paper?)
Once they are cool they are ready to enjoy.
Refrigerate any unused dough for up to five days.

Wordpress Recipe Plugin by EasyRecipe

Ingredients:

Directions:

More Fall Desserts and Sweet Treats

More Pumpkin Spice Recipes

Ingredients:

More Recipes: