Guest Blogs

Pumpkin Spice Chocolate Chip Cookies – Guest Blog post

Hello Everyone !!

This time at Crackleandtemper , I am bringing you all a guest blogger . I am doing this for  the first time and I am pretty excited about it yaay J . With all the immense pleasure I would like to  introduce  you all ,  Remya Ravindran from Forks N Knives.  Remya is a very talented blogger with mouthwatering recipes on her blog and she is an amazing food photographer . I have always been a big fan of her recipes which are beautifully crafted  with extreme precision and easy to follow . The next highlight of her work is her wonderful pictures which is mouthwatering and I definitely want a piece of it when I see her pictures . She has tons of delicious recipes on her blog , do check them at

Let’s all welcome Remya with her lovely post for  Crackleandtemper . Handing over to Remya


Thank you Parvathy for having me over at your space. It’s my pleasure to be here at Crackle & Temper.

It was some time in August, that Parvathy asked me to do a guest post and I was clear to bake something for her. Being a baking enthusiast(most of the time)I can only think of butter, sugar, flour…and a never ending list of anything and everything remotely connected to baking.  I hope all lovely readers of Crackle & Temper will like this easy peasy cookie recipe.

As it’s Fall now, and Halloween next week, I decided to bake a super easy Egg less Pumpkin Spiced Chocolate Chip Cookies which you can bake in under 30 minutes and guess what? The cookie dough is always freezable, which means bake them as per your convenience.


This recipe is fail proof. I have made it umpteen number of times and every single time it’s delicious. I have baked cookies with egg and without eggs also. If you get all other proportions correct, you cannot goof up an eggless cookie



Let’s get baking!!


All purpose flour- 1.5cups

Brown Sugar- 1 cup

Unsalted Butter(Room Temperature)- 1 stick(8 tbsp)

Baking Soda- 1 tsp

Baking Powder-1 tsp

Salt- A pinch

Pumpkin Spice Powder- 1.5 tsp

Milk- 1/4th cup

Vanilla Extract- 1 tsp

Semi- Sweet Chocolate Chips- 1 cup


  1. Preheat oven at 350 F. Cream together Butter and Sugar. Add Milk and Vanilla extract and mix well. Add the sifted flour, baking soda, baking powder, salt, pumpkin spice powder and mix well.PumpkinCookiesStep1

2. Add the chocolate chips and transfer the dough onto a zip lock bag and refrigerate for at least 30 minutes (This is important)

3 .After around 30 mins, take the dough out and with the help of an ice cream scoop, scoop out evenly shaped cookie dough and place them widely spaced on the parchment paper.

4. Bake for around 11-14 minutes depending upon your oven temperature. As the cookie cools it will continue to cook further. Enjoy them with a tall glass of milk.




  1. Butter should be at room temperature for easy creaming.
  2. You can add pumpkin puree also, I chose not to so as to not have an over powering pumpkin taste.
  3. This cookie dough freezes well. You can freeze it in the shape of a log and cut slices and bake right way. No thawing time is needed.
  4. You can use a mix of white and brown sugar. Brown sugar alone adds a molasses flavor and soft and chewy texture which I personally love a lot.


Some of my favourite recipes from Remya’s Blog

1. Caramal Stuffed Double Chocolate Chip Cookies

2. Sunny Sunflower Spinach Pie

3. Lemon Pound Loaf Cake

Connect with Remya on




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