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Pumpkin Chocolate Chip Cookies Recipe

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4 from 49 reviews

These Pumpkin Chocolate Chip Cookies combine the warm spices of cinnamon with the rich sweetness of chocolate chips and the moistness of pumpkin puree, creating a soft, flavorful treat perfect for fall or any time you crave a comforting cookie with a twist.

Ingredients

Wet Ingredients

  • 1 cup granulated sugar (200 g)
  • 1/2 cup oil (vegetable or canola oil) (120 ml)
  • 1 teaspoon milk (5 ml)
  • 1 large egg
  • 1 teaspoon vanilla extract (5 ml)
  • 1 cup canned pumpkin or homemade pumpkin puree (245 g)

Dry Ingredients

  • 2 cups all-purpose flour (250 g)
  • 1 1/2 teaspoons ground cinnamon (3 g)
  • 1/2 teaspoon salt (3 g)
  • 2 teaspoons baking powder (8 g)
  • 1 teaspoon baking soda (5 g)
  • 1 1/2 cups semi-sweet or milk chocolate chips (260 g)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Prepare a cookie sheet by lining it with parchment paper or lightly spraying it with non-stick cooking spray to prevent sticking.
  2. Combine Wet Ingredients: In a mixing bowl, add the granulated sugar and oil. Stir them together thoroughly to blend the sugar into the oil evenly.
  3. Add Remaining Wet Ingredients: To the sugar and oil mixture, add the egg, milk, pumpkin puree, and vanilla extract. Mix until the batter is smooth and uniform in consistency without lumps.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, salt, baking powder, and baking soda to ensure even distribution of the leavening agents and spices.
  5. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently, just until fully incorporated to avoid overmixing, which can make cookies tough.
  6. Add Chocolate Chips: Fold in the semi-sweet or milk chocolate chips carefully, ensuring they are evenly distributed throughout the dough.
  7. Form Cookies: Drop large spoonfuls of cookie dough onto the prepared cookie sheet, spaced appropriately to allow for spreading during baking.
  8. Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the tops are no longer glossy and edges are set. Larger cookies may require slightly longer baking times.
  9. Cool Cookies: Remove the cookie sheet from the oven and let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely for best texture.

Notes

  • For a richer flavor, consider substituting half of the oil with melted butter.
  • Ensure not to overmix the dough after adding flour to keep cookies soft and tender.
  • Cookies may spread, so space them adequately on the sheet.
  • You can substitute chocolate chips with white chocolate or nuts for variety.
  • Store cookies in an airtight container at room temperature for up to five days.

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