These Pumpkin Spice Cookies are the perfect way to usher in fall. The cinnamon, ginger and nutmeg flavors will make your taste buds rejoice.
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School started this week in Georgia, which means that fall is right around the corner. Yikes! How did summer slip by so fast?? Once the kids go back to school, I know it won’t be long until the pumpkin spice explosion hits the world.
Everybody goes crazy over pumpkin spice, and I can’t blame them. The cinnamon, ginger and nutmeg flavors make my taste buds rejoice. It is truly one of my favorite fall flavors.
In preparation for the pumpkin spice invasion of 2019, I’m upping my cookie game and making these AMAZING chewy pumpkin spice cookies.
These cookies are the perfect combination of pumpkin spices and have a secret ingredient to make them extra chewy! Did you know that you can add Karo® Corn Syrup to your favorite cookie recipe in place of sugar to make your cookies super chewy and delicious?
Karo® Corn Syrup has been in my cupboard for decades (it is a staple of southern cuisine, after all) but I really only thought it was used for pecan pie at Thanksgiving or as a sweet topping for pancakes. I never thought about using it in my everyday baking until a friend suggested it. Y’all, it is a game changer! Karo® Corn Syrup is the perfect ingredient that makes cookies chewier on the outside and still soft in the middle.
Now that you know my secret ingredient for these amazing chewy cookies, let’s get to baking!
- 3/4 cup butter, softened
- 3/4 cup brown sugar
- 1/2 cup Karo® Light Corn Syrup
- 1 egg
- 2 teaspoons pure vanilla extract
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 1/2 tsp. Cinnamon
- 1/2 tsp. Nutmeg
- 1/4 tsp. Ginger
- 1 package (12 ounces) white chocolate chips
- 1 cup chopped macadamia nuts (optional)
- Preheat oven to 350°F.
- Beat butter and sugar with electric mixer in large bowl until fluffy.
- Beat in corn syrup, egg and vanilla.
- Gradually beat in flour, baking soda and salt until combined.
- Stir in chocolate chips.
- Drop dough by heaping tablespoonfuls onto lightly greased baking sheets.
- Bake for 9 to 11 minutes or until lightly browned.
- Cool 1 to 2 minutes on pan; remove from pan to wire rack.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 184Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 23mgSodium: 130mgCarbohydrates: 21gFiber: 1gSugar: 12gProtein: 2g
Don’t those sound AMAZING?! I hope you enjoy all the pumpkin spice cookie goodness as much as we do!