Description
These Pumpkin Chocolate Chip Cookies combine the warm flavors of pumpkin and spices with melty chocolate chips for a soft, chewy treat perfect for fall or any time you crave a seasonal twist on classic cookies. Moist and lightly spiced, they’re easy to make and sure to become a favorite.
Ingredients
Scale
Wet Ingredients
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- ½ cup vegetable oil (can substitute with canola oil)
- 1 large egg
- 1 Tablespoon vanilla extract
- 1 teaspoon milk
- 1 teaspoon baking soda
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice (add an extra teaspoon for more spice)
- ½ teaspoon fine sea salt
Add-ins
- 1-2 cups chocolate chips (mix of semi-sweet and milk chocolate preferred, plus more for topping)
Instructions
- Prep: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a baking mat to prevent sticking.
- Combine Wet Ingredients: In a large bowl, stir together 1 cup canned pumpkin puree, 1 cup granulated sugar, ½ cup vegetable oil, 1 Tablespoon vanilla extract, and 1 large egg until the mixture is smooth and well blended. In a small bowl, dissolve 1 teaspoon baking soda in 1 teaspoon milk and add this to the wet ingredients, stirring gently to incorporate.
- Mix Dry Ingredients: In a separate large bowl, whisk 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1 teaspoon pumpkin pie spice, and ½ teaspoon fine sea salt until evenly combined.
- Combine Wet and Dry: Gradually stir the dry ingredients into the wet pumpkin mixture just until you still see a few streaks of flour. Avoid overmixing to keep the cookies tender.
- Fold in Chocolate Chips: Gently fold in 1 to 2 cups of chocolate chips until evenly distributed through the batter.
- Form and Bake: Using a medium cookie scoop or spoon, drop cookie dough about 2 inches apart onto the prepared baking sheet. Optionally, add a few extra chocolate chips on top of each cookie for a decorative finish. Bake in the preheated oven for 10 to 13 minutes until a toothpick inserted in the center comes out clean and the cookie bottoms turn lightly golden. If needed, check at 10 minutes and bake for 1 to 2 additional minutes for doneness.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely.
Notes
- Optional mix-ins or toppings: chopped nuts, cream cheese frosting, or homemade pumpkin pie spice (extra teaspoon for more spice).
- Storage: Store cookies in a covered container at room temperature for up to 4 days, or freeze for up to 3 months. These cookies develop deeper flavor after resting and taste best once fully cooled.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 11g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
