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Pumpkin Chocolate Chip Cookies Recipe

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★★★★★

5 from 191 reviews

These Pumpkin Chocolate Chip Cookies are a delightful fall treat combining warm spices, moist pumpkin puree, and melty chocolate chips for a perfect balance of flavors and textures. These soft and cake-like cookies are easy to make and perfect for cozy seasonal desserts or snacks.

Ingredients

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

Other

  • 1 cup semi-sweet chocolate chips (approximate standard amount for pumpkin chocolate chip cookies)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt until well combined.
  3. Combine Wet Ingredients: In another bowl, mix the granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract until the mixture is smooth and creamy, then add the pumpkin puree and mix well.
  4. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until combined. Avoid overmixing to keep cookies tender.
  5. Add Chocolate Chips: Fold in the chocolate chips evenly throughout the batter.
  6. Portion Dough: Using a spoon or cookie scoop, drop rounded tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  7. Bake Cookies: Bake in the preheated oven for 12-15 minutes or until the edges are set and the centers are just firm to the touch.
  8. Cool: Remove from oven and let cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Notes

  • Do not overmix the dough to maintain a soft texture.
  • Use canned pumpkin puree, not pumpkin pie filling, to avoid added spices and sugars.
  • For a richer flavor, substitute vegetable oil with melted butter.
  • Cookies will keep in an airtight container for up to 5 days or freeze well for longer storage.
  • To make the cookies vegan, substitute the egg with a flax egg and use vegan chocolate chips.

Keywords: pumpkin chocolate chip cookies, fall cookies, spiced cookies, soft cookies, seasonal dessert

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