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Pumpkin Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 91 reviews
  • Author: Jaden
  • Prep Time: 15 minutes
  • Cook Time: 11 minutes
  • Total Time: 26 minutes
  • Yield: 30 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Pumpkin Chocolate Chip Cookies are a moist and flavorful treat perfect for fall or any time you crave a spiced cookie with a soft texture. Combining canned pumpkin puree with warm spices like cinnamon, nutmeg, ginger, and cloves, these cookies feature melty semi-sweet chocolate chips and a tender crumb that will have you reaching for seconds. They are easy to make and bake up beautifully on a lined baking sheet, making them ideal for sharing or holiday gatherings.

Ingredients

Units Scale

Dry Ingredients

  • 2 cups (250g) all-purpose flour (spoon and level to measure flour)
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/2 tsp salt

Wet Ingredients

  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (110g) packed light-brown sugar
  • 1/2 cup (120ml) vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup (240g) canned pumpkin puree

Add-ins

  • 1 1/2 cups (255g) semi-sweet chocolate chips

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Set your oven to 350°F (175°C). Line baking sheets with silicone baking mats or parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt for about 20 seconds. Set this mixture aside for later use.
  3. Combine Sugars and Oil: In the bowl of an electric stand mixer fitted with the paddle attachment, blend together the granulated sugar, brown sugar, and vegetable oil until well combined and smooth.
  4. Add Egg, Vanilla, and Pumpkin Puree: Mix in the large egg and vanilla extract until incorporated. Then add the canned pumpkin puree and blend until evenly combined with the wet ingredients.
  5. Add Dry Ingredients Slowly: With the mixer on low speed, slowly add in the dry flour mixture. Mix just until the ingredients are nearly combined, being careful not to overmix. Scrape down the sides of the bowl as needed; the batter will be wet and somewhat loose.
  6. Fold In Chocolate Chips: Using a rubber spatula, gently fold the semi-sweet chocolate chips into the batter until they are evenly distributed throughout.
  7. Portion Dough onto Baking Sheets: Drop the dough by 2 tablespoons per cookie onto the prepared baking sheets. Use a medium cookie scoop or two spoons. Leave about 2 inches of space between each cookie to allow for spreading.
  8. Bake Cookies: Place the baking sheets in the preheated oven and bake for 11 to 13 minutes, or until the cookies are just set but still soft.
  9. Cool Cookies: Let the cookies cool on the baking sheets for several minutes, then transfer them to a wire rack to cool completely.
  10. Storage Tips: Store the cookies in a single layer in an airtight container. For best texture, allow them to rest a few hours in the container so they soften and develop full flavor.

Notes

  • Use canned pumpkin puree for consistent moisture and flavor in the cookies.
  • If you don’t have individual spices, substitute 2 1/2 teaspoons of pumpkin pie spice instead.
  • You can increase the amount of cinnamon to 2 teaspoons for a stronger spice flavor if preferred.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 130
  • Sugar: 11g
  • Sodium: 110mg
  • Fat: 7g
  • Saturated Fat: 2g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 17g
  • Fiber: 1g
  • Protein: 1.5g
  • Cholesterol: 15mg

Find it online: https://yummyhere.com/pumpkin-chocolate-chip-cookies-recipe/