Pumpkin Spice Chocolate Chip Cookies

Today's cookie is a perfect combination of snickerdoodles and chocolate chip cookies. We spiced up the cookie dough with a homemade blend of Pumpkin Spice, then rolled them in cinnamon sugar for a soft chewy cookie with a sweet sugary crust.

To clarify today's recipe, these cookies are flavored with pumpkin spice not pumpkin puree.

I took a traditional chocolate chip cookie recipe and added pumpkin spice to it then rolled each cookie in cinnamon sugar before baking. The result resembled that of a snickerdoodle- soft and chewy inside with a crisp exterior.

Perfect for fall and winter, these Pumpkin Spice Chocolate Chip Cookies won't last long in the cookie jar.

Pumpkin Spice Chocolate Chip CookiesPhoto byLiving the Gourmet

Ingredients

• 1/2 cup unsalted butter
• 1/2 cup white sugar
• 1/4 cup dark brown sugar
• 2 teaspoons vanilla
• 1 egg
• 1 1/2 cups AP flour
• 1 teaspoon Pumpkin Pie Spice
• Pinch of salt
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 cup dark chocolate chips

For the Cinnamon Sugar:

• 1/2 cup white sugar
• 2 teaspoons cinnamon

Instructions

1. Preheat oven to 350 degrees F. and line two baking sheets with parchment paper. In a small bowl, whisk sugar and cinnamon together for rolling the cookies in. Set aside.
2. In the bowl of a stand mixer with paddle attachment beat butter and sugars together until creamy. Add vanilla and egg, beat again until whipped.
3. Add flour, baking powder, baking soda, salt, and pumpkin pie spice. Beat until a soft dough forms. Add chocolate chips.
4. Scoop tablespoon amounts of dough out with a cookie scooper. Roll the scooped dough in the cinnamon sugar. Place on the prepared baking sheets and bake for 8-10 minutes until the cookies are just lightly golden. Remove and let cool completely on a wire rack.
5. Cookies can be stored in an airtight container for up to 5 days.

**If you enjoyed today's recipe, visit Living the Gourmet for more delicious seasonal treats!