Pumpkin Chocolate Chip Cookies Recipe
Delight in these soft and flavorful Pumpkin Chocolate Chip Cookies, perfect for autumn or any time you’re craving a sweet treat. Moist pumpkin paired with warm cinnamon and rich semisweet chocolate chips creates a cozy, irresistible cookie that’s easy to make and sure to please.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 24 cookies (2 dozen)
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Units
Scale
Wet Ingredients
- 1 cup canned pumpkin
- 1 cup white sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon milk
- 1 tablespoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
Mix-ins
- 2 cups semisweet chocolate chips
- 1/2 cup chopped walnuts (optional)
Instructions
- Prepare Oven and Baking Sheet: Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet or line it with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the canned pumpkin, white sugar, vegetable oil, and the large egg. Stir until the mixture is smooth and well blended.
- Dissolve Baking Soda: In a small bowl, dissolve the baking soda into the teaspoon of milk, then add this mixture to the pumpkin batter and stir thoroughly to incorporate.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt to ensure even distribution of the leavening agents and spices.
- Combine Wet and Dry Mixtures: Gradually add the dry flour mixture to the wet pumpkin mixture, stirring well to form a smooth dough. Avoid overmixing to keep cookies tender.
- Add Flavorings and Mix-ins: Fold in the semisweet chocolate chips, optional chopped walnuts, and vanilla extract gently until just combined.
- Shape and Bake: Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them evenly to allow spreading during baking. Bake in the preheated oven for about 10 minutes or until the cookies are lightly browned and firm to the touch.
- Cool and Serve: Remove cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- For softer cookies, slightly underbake and allow them to finish setting on the baking sheet.
- Chopped walnuts are optional but add a nice crunch and flavor contrast.
- You can substitute vegetable oil with melted coconut oil for a subtle flavor change.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Make sure to use canned pumpkin purée, not pumpkin pie filling, which contains added spices and sweeteners.
Find it online: https://queenrecipe.com/pumpkin-chocolate-chip-cookies-recipe/
