The weather is beginning to change here in Colorado – crisper morning, beautiful mountain views, and cooler evenings are all gorgeous signs that fall is coming. One morning last week as I was all bundled up in my cozy sweatshirt (true Colorado natives everywhere are currently rolling their eyes at my thin skin), I was in the mood to making something yummy and fall…but not quite pumpkin. Am I the last person in America who isn’t 115% on the pumpkin train? I mean, I’ll make some pumpkin bread (maybe) or my husband’s favorite pumpkin snickerdoodles (he keeps asking for them), but everything else? I’d much rather grab the hazelnut coffee creamer, homemade apple pie, or autumn leaves candle. But, I digress…
I adapted my favorite chocolate chip cookie recipe by changing out half of the butter with applesauce and adding some apple pie spice – it made my whole apartment smell delicious! Because of the added spices, these do come out a little darker than normal cookies, but watch them closely in the oven as it hits the 10 minute mark for fear of overcooking.
Cast of Characters:
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 – 2 tablespoons apple pie spice, depending on how much spice you prefer (you can buy it be premixed from the store or make your own using a ratio similar to this)
¼ cup unsalted butter, room temperature
¼ cup unsweetened applesauce
½ cup firmly packed light brown sugar
6 tablespoons granulated sugar
1 teaspoon vanilla extract
2 cups butterscotch or white chocolate chips
- In a medium bowl, lightly mix together the flour, baking soda, salt and apple pie spice
- In a large bowl with an electric mixer, cream together the butter, applesauce and sugars until it’s smooth
- Add in the eggs and vanilla
- Gradually add in the flour mixture but be careful not to overmix.
- Add in the butterscotch or white chocolate chips (or both!)
- Stick the dough in the fridge to chill for a couple hours as cold dough bakes the best
- Preheat oven to 350 degrees and line baking sheet with parchment paper, nonstick mat, or spray with nonstick spray
- Scoop out the dough on lined baking sheets and bake for 10 minutes
- Let the cookies cool on the baking sheet for 5 minutes and then transfer to a cooling rack or aluminum foil.
Download the PDF recipe here.
// Do you have a favorite non-pumpkin fall dessert?