• Carly Zimmaro

Salted, Pumpkin-Spiced Latte, Chocolate Chip Cookies

AKA "The Basic Betch" COOKIE

If you're not sure of what that means......you may have to google it.

Bc I can't even - right now.

But seriously people.

This cookie is beyond maddness.

It's salted....

It has pumpkin in it....

There's coffee in it....

It has a load of chocolate in it.......


It's egg-less!

Which is huge for me.

It's hard to find recipes without any eggs in it, for vegetarians/vegans. This recipe still has butter in it which isn't vegan but still.....no eggs. Which is a start.

These cookies come out extremely soft and gooey.

You can underbake them - because there's no egg.

And you can eat as much of the batter as you want....bc there's no egg.

It's a win, win, win , win ....win.

I made these cookies yesterday, in honor of it being the first day of fall.

And why not make a pumpking (duh) cookie???

I can't believe it's "officially" fall.

It's my favorite time of year. Until thanksgiving is over and then I want christmas. Until it starts to get TOO COLD and then I want spring....

It's a circle of seasons for me. I get tired of the season halfway through it and can't wait until the next.

So for now, I'm going to enjoy this season for the next month or two and get tired of it.

Full of chocolately goodness huh?

I'm telling you. I went super chocolate on this pumpkin latte cookie.

I even....


Drizzled more chocolate over them.

What? How else was the salt going to stick?

I love using that as my excuse.

But the ultimate here guys.

My boyfriend doesn't like pumpkin - anything. Unless it's straight pumpkin pie. I've tried multiple times. The guy won't bite.

He hates pumpkin...........

And he loved these cookies. It was such an AH HAH moment.

Although there's a good amount of pumpkin in this cookie - it really isn't overpowering at all.

Happy Fall everyone.

Enjoy the beautiful weather and traditions!


  • 1 stick of soft butter

  • 3/4 c packed light brown sugar

  • 1/2 c white sugar

  • 3/4 c pumpkin puree (no pie)

  • 1/2 tsp baking soda

  • pinch of salt

  • 1 tsp cinnamon

  • 1/8 tsp groung ginger

  • 1/4 tsp nutmeg

  • 1 Tbs vanilla extract

  • 1 1/4 c flour

  • 1 c bread flour

  • 3 Tbs super dense coffee (take instant coffee packet and mix with 3 Tbs hot water)

  • 1 bag dark chocolate chips (reserving 1/4 c of it to use on top of the dough balls)

  • extra dark chocolate, melted to drizzle at the end

  • kosher salt


  1. Preheat oven to 350 degrees

  2. In a stand mixer, or bowl with hand mixer - beat the butter and sugars until creamy, add in the pumpkin puree, baking soda, salt, cinnamon, ginger, nutmeg, vanilla and coffee. Blend until creamy and well mixed.

  3. Add in the flours slowly (1/4 c at a time) until dough becomes thick. The dough should resemble cookie dough (like you normally see) and shouldn't be super sticky. If that's the case add a bit more bread flour.

  4. Fold in the chocolate chips.

  5. Scoop out onto baking tray and press down a bit to make them flat (they don't rise much or spread out)

  6. Top with more chocolate chips and bake for 10-15 minutes.

  7. When done, drizzle with more melted chocolate (optional) and top with kosher salt.

  8. ENJOY!!! my basic betches