Pumpkin spice and everything nice. If you’re allergic to nuts, feel free to omit them. Because we all know why you’re making these cookies today, soon, eventually; it’s because it’s pumpkin spice. We all have a bit basic-ness to us, and it’s OK to admit that.

ingredients:

– 1/2 cup of unsalted butter, softened
– 3/4 cup of brown sugar
– 1/4 cup of granulated sugar
– 1 egg
– 1 TBSP vanilla extract
– 2 TBSP cream
– 2 cups flour
– 1 TBSP pumpkin pie spice
– 2 TSP baking soda
– OPTIONAL – as many chopped pecans your heart desires. But of course, none whatsoever if you’re allergic. Do you have a nut allergy?

the way:

– combine and mix the butter, sugars, egg, and extract until creamed and fully mixed.

– add the cream and mix until combined.

– add everything else BUT the nuts, and mix until combined, yet again.

– now, you may add the nuts.

– if you have a cookie scooper, feel free to use it; if you don’t, do what I do and use your hands. The cookies may not turn out perfectly spherical, but they’ll taste hella good. OK, go ahead and grab the batter and begin rolling your cookies into balls and place them onto a cookie tray.

– once you’ve finished, place your tray in the fridge for about an hour. This provides not only a photogenic cookie, but a fat and fluffy cookie as well.

– preheat your oven to 350/180 degrees and bake your cookies for 10 minutes, or until the edges have set/browned. Remember, don’t overbake as the cookies will firm up once they’re out of the oven.