Trust the moms — they usually know best. Our church finishes at 9:30 a.m., so we’re often home by lunchtime. Sundays are perfect for getting into the kitchen together, and this time we set out to make pumpkin spice cookies. What started as an exciting baking plan turned into a memorable afternoon.
Cade is a die‑hard chocolate chip cookie fan. He’ll always hope for chocolate chips, so when my little one and I came home with Nestle Pumpkin Spice Chips from Target’s Halloween aisle, he wasn’t thrilled. “Oh, so you’re not making chocolate chip?” he asked, which immediately won over our oldest daughter, who suggested we compromise by making half the dough chocolate chip. I laughed and rolled my eyes, but wasn’t upset — it made the moment fun.
In the end the cookie session was wonderful. The girls made the entire dough by themselves. I know it sounds sentimental, but watching them work together — no fighting, no bossing — was one of those proud mother moments. They felt so accomplished. The cookies turned out buttery, chewy, and soft. Even Cade admitted they “turned out bomb.com.”
Are Cookies Considered Pastry?
Not technically. Pastry usually refers to a dough made of flour, fat (like shortening), and water used as a base or covering for pies and tarts, or to laminated baked goods like Danish pastry. Cookies are generally categorized as baked goods rather than pastry.
Can You Make Cookies Without Eggs?
Yes. You can make delicious cookies without eggs using several substitutes. Try an egg replacement product, or mix 1½ tablespoons vegetable oil with 1½ tablespoons water and 1 teaspoon baking powder to replace one egg. Another common option is 1/4 cup unsweetened applesauce per egg.
Can You Make Cookies in a Microwave?
Yes. Cookies can be cooked in a microwave, though they won’t brown as they do in a conventional oven. Place a portion of dough on a microwave‑safe plate and microwave for about 40 seconds, then add five seconds at a time until done.
Pumpkin Spice Cookies
Pumpkin Spice Cookies
Ingredients
- 1/2 Cup Butter
- 1/2 Cup Vegetable Shortening
- 2/3 Cup Brown Sugar
- 2/3 Cup Sugar
- 1/2 teaspoon Salt
- 2 teaspoons Vanilla Extract
- 1 Large Egg
- 1 teaspoon Apple Cider Vinegar
- 1 teaspoon Baking Soda
- 2 Cups Flour
- 1/2 teaspoon Ginger
- 1 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- 1/2 teaspoon Ground Cloves
- 1 Bag Nestle Pumpkin Spice Chips
Instructions
- Preheat the oven to 375°F (190°C).
- In the bowl of a stand mixer, cream together the butter and shortening until smooth. Add both sugars and mix for 1–2 minutes. Mix in the salt, vanilla, egg, and apple cider vinegar on low speed.
- In a separate bowl, whisk together the baking soda, flour, ginger, cinnamon, nutmeg, and cloves. Add the dry ingredients to the wet mixture and mix on low until just combined. Stir in the pumpkin spice chips.
- Scoop rounded tablespoons of dough onto a Silpat or parchment‑lined baking sheet. Bake for about 8 minutes. Allow to cool slightly, then enjoy.
Notes
Store cookies in an airtight container.
Nutrition
Serving: 1 | Calories: 128 kcal | Carbohydrates: 16.1 g | Protein: 1.4 g | Cholesterol: 14.3 mg | Fiber: 0.4 g | Sugar: 8.5 g
Nutrition information is automatically calculated and should be used as an approximation.
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