Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Pumpkin Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 9 reviews

Delightfully soft and flavorful Pumpkin Chocolate Chip Cookies made with a blend of warm spices, pumpkin puree, and semi-sweet chocolate chips. These American-style cookies are perfect for fall and holiday treats, combining a moist texture with a sweet hint of cinnamon and pumpkin pie spice.

  • Total Time: 27 minutes
  • Yield: 28 cookies

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 1/2 cup vegetable oil
  • 1 egg
  • 1 cup pumpkin puree

Add-ins

  • 1 1/2 cups semi-sweet chocolate chips

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350ºF. Line two cookie sheets with parchment paper or a silpat liner to prevent sticking and help with even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt until well combined. This ensures the leavening agents and spices are evenly distributed.
  3. Combine Sugars and Wet Ingredients: In a separate large bowl, beat together the granulated sugar and light brown sugar until thoroughly combined. Add the vegetable oil and egg, beating well to incorporate. Then mix in the pumpkin puree until the mixture is smooth.
  4. Incorporate Dry and Wet Mixtures: Gradually add the dry flour mixture to the wet pumpkin mixture, stirring gently until the ingredients just come together in a cohesive dough. Avoid overmixing to keep the cookies tender.
  5. Fold in Chocolate Chips: Carefully fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
  6. Portion Dough: Using a 2-tablespoon scoop, drop rounded spoonfuls of dough onto the prepared baking sheets. Leave at least 2 inches of space between each cookie to allow for spreading during baking.
  7. Bake Cookies: Place the cookie sheets in the preheated oven and bake for 10 to 12 minutes, or until the edges of the cookies are set but the centers remain soft.
  8. Cool Cookies: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for several minutes. Then transfer them to a cooling rack or parchment-lined surface to cool completely before serving.

Notes

  • Ensure pumpkin puree is pure pumpkin and not pumpkin pie filling for best flavor and texture.
  • Do not overmix the dough to keep cookies soft and chewy.
  • You can substitute vegetable oil with melted coconut oil or butter if preferred.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • These cookies freeze well – freeze baked cookies or cookie dough balls for up to 3 months.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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