Fall Chocolate Chip Spiced Cookie Recipe

I absolutely love this Fall Chocolate Chip Spiced Cookie Recipe because it captures everything cozy and comforting about the season in one bite. The warm spices like cinnamon, ginger, and nutmeg blend beautifully with melty chocolate chips, making each cookie feel like a hug on a chilly day. You’ll find that these cookies are perfect for sharing with friends or just sneaking a few when no one’s looking—they’re special without being fussy.

When I first tried this recipe, I was blown away by how the molasses adds a rich depth without overpowering the classic chocolate chip taste. It really works well for fall gatherings, afternoon teas, or anytime you want to fill your kitchen with that irresistible spicy-sweet aroma. Trust me, once you give this Fall Chocolate Chip Spiced Cookie Recipe a try, it’s going to become your go-to treat all season long.

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Ingredients You’ll Need

Each ingredient plays an important part in creating that wonderful balance of spice, sweetness, and texture you’ll love in this Fall Chocolate Chip Spiced Cookie Recipe. Here’s a quick peek at why they work so well together and some shopping tips to make your baking a breeze.

• Butter: Use cold cubed butter to get that soft, chewy texture with a slight crisp around the edges.
• Dark Brown Sugar: Adds moisture and a hint of caramel flavor; you can use light brown sugar in a pinch, but dark is best for richness.
• Sugar: Gives just the right sweetness and helps with browning for those golden cookie bottoms.
• Egg: Binds ingredients and adds moisture for softness without heaviness.
• Molasses: This is the secret ingredient that brings warmth and depth to the cookie’s flavor profile.
• Flour: Provides structure; all-purpose flour works perfectly here.
• Baking Soda: Helps your cookies rise and get a tender crumb.
• Cornstarch: A little trick I learned to keep these cookies soft and melt-in-your-mouth.
• Salt: Just enough to balance sweetness and enhance the spices; adjust if your butter’s salted.
• Cinnamon: A must-have for classic fall spice notes.
• Ground Ginger: Adds a zesty warmth; feel free to adjust this down if you prefer something milder.
• Ground Nutmeg: Subtly sweet and nutty, rounding out the spice blend nicely.
• Ground Cloves: Totally optional, but a pinch really intensifies the autumn vibe.
• Chocolate Chips or Chunks: I prefer chunks for bigger melty pockets, but classic chips work just as well.

Variations

I love that this Fall Chocolate Chip Spiced Cookie Recipe is so adaptable—you can make it your own depending on what you have in the pantry or your taste preferences. Don’t hesitate to experiment with mix-ins or twist the spices a bit to suit your family’s favorite flavors.

• Add Nuts: I’ve tossed in chopped pecans or walnuts for extra crunch and earthy flavor—it’s a family favorite.
• White Chocolate Chips: Swap the regular chocolate chips for white chocolate to bring a creamy sweetness that pairs beautifully with the spices.
• Gluten-Free: I’ve tried using a 1-to-1 gluten-free flour blend with success; just watch the dough’s consistency and add a touch more flour if it feels too sticky.
• Spice Adjustments: If cloves are too intense for you, simply leave them out or add a pinch of cardamom for a fresh twist.

How to Make Fall Chocolate Chip Spiced Cookie Recipe

Step 1: Cream Your Butter and Sugars Until Fluffy

Start by preheating your oven to 400°F and grabbing a large mixing bowl. Beat the cold, cubed butter together with both the dark brown sugar and sugar for about 4 minutes until the mixture is light and fluffy. This step is key for getting that tender crumb and great rise, so don’t rush it. I always use my stand mixer here to speed things up, but a hand mixer works great too.

Step 2: Add Molasses and Egg

Once your butter and sugars are perfectly whipped, mix in the molasses and the egg. Keep mixing for about a minute so everything comes together in a smooth, homogenous batter. This not only deepens the flavor but adds moisture and richness that will shine through in every bite.

Step 3: Fold in Dry Ingredients and Chocolate

In a separate bowl, whisk together the flour, baking soda, cornstarch, salt, cinnamon, ground ginger, nutmeg, and optional cloves. Gradually fold this spice-infused flour mixture into your wet ingredients, then stir in the chocolate chips or chunks. Don’t overmix here—just combine until no pockets of flour remain to keep your cookies tender.

Step 4: Shape and Bake

Roll the dough into balls weighing about 4 to 6 ounces each—I prefer slightly larger ones for that chewy center. Place them on parchment paper-lined light-colored baking sheets. Bake them for 8 to 10 minutes; they’ll look a bit soft and underdone in the middle when you pull them out. Resist the urge to leave them in longer! Let the cookies cool on the sheet for 10-15 minutes—this finishing step lets them firm up just right without losing their soft charm.

How to Serve Fall Chocolate Chip Spiced Cookie Recipe

Garnishes

I usually keep it simple with these cookies but sometimes sprinkle a little flaky sea salt on top right before baking—it adds a lovely contrast to the sweet warm spices and chocolate. For munchy occasions, a dusting of cinnamon sugar compliments the flavor nicely too.

Side Dishes

Pairing these cookies with a warm cup of chai tea or a glass of cold milk always works wonders. I’ve also served them alongside pumpkin soup or apple cider at fall parties—it’s a great way to extend that seasonal vibe from savory to sweet.

Creative Ways to Present

For a festive touch, arrange these cookies in a circle on a wooden platter and garnish the center with a small bowl of whipped cream or cream cheese frosting for dipping. I’ve also wrapped a few in parchment with twine and given them as heartfelt homemade gifts—everyone loves that personal touch.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to 4 days, layered with parchment paper to keep them from sticking together. They hold their soft and chewy texture beautifully without drying out, so you’re never stuck with stale cookies.

Freezing

I also love freezing the dough balls for these cookies—just roll, freeze on a tray, then transfer to a sealed bag. This way, I can bake fresh cookies anytime, just pop them in the oven straight from the freezer and add an extra minute or two to the bake time.

Reheating

When you want to refresh leftover cookies, I warm them for about 10 seconds in the microwave or a couple of minutes in a low-temperature oven. This softens them right up and melts the chocolate again, giving you that freshly-baked taste all over.

FAQs

Final Thoughts

This Fall Chocolate Chip Spiced Cookie Recipe means so much to me because it’s become a cherished tradition in my kitchen, signaling that cozy fall vibes are officially here. I hope it brings you and your loved ones just as much joy and warmth as it has for my family. Go ahead and try it—you’ll love how simple ingredients come together to make something truly special that feels like fall in every bite.

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