I’ve been making pumpkin cookies for years and they never turn out like I hope. They’re delicious, but more fluffy and caky instead of gooey and slightly chewy. Until now. Chocolaty, pumpkin-y, and firm enough to dunk into a glass of milk. Awesome, right?
If you one of those who is obsessed with all things pumpkin, you need these. And even if you’re not one of ‘those,’ you still need these. I don’t have a ton to say about these cookies other than they’re fantastic, so you should make them and see for yourself.
Oh, a quick note though: I made homemade brown sugar for this recipe. It’s so simple, it’s laughable. Ready, pay close attention:
1 cup sugar
1 tbsp molasses
Mix in a bowl. Done.
So, here’s how it works for this recipe:
Where it says to add the brown sugar to the bowl, INSTEAD, add 1 cup sugar and 1 tbsp molasses. Mix until it looks like brown sugar (about 30 seconds), then add the butter and proceed with the directions. EASY!!! And no extra bowls required!
I’ve done this with many cookie, cake and quick bread recipes and they all turn out fantastic.
Recipe Inspired from Baked by Rachel . The second I saw her cookies I ran to the kitchen and made my own version, I kid you not. And I’m so glad I did!