Description
Pumpkin Chocolate Chip Cookies combine the warmth of fall spices with the indulgence of rich chocolate chips. These soft, cakey cookies are perfect for cozy gatherings or a simple treat on a crisp autumn day.
Ingredients
Scale
- 2 cups all-purpose 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
- 1/2 cup granulated sugar
- 1/2 cup light-brown sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1 cup canned pumpkin puree
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- In a stand mixer, blend granulated sugar, brown sugar, and vegetable oil until smooth.
- Mix in egg and vanilla extract, then blend in pumpkin puree.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Fold in the chocolate chips using a rubber spatula.
- Scoop tablespoon-sized portions of dough onto the baking sheets, spacing cookies about 2 inches apart.
- Bake for 11-13 minutes, or until cookies are set but soft in the center.
- Let cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- Use canned pumpkin puree, not pumpkin pie filling.
- For a softer texture, don’t overmix the dough.
- Mini chocolate chips can be used for a different texture.
- Store cookies in an airtight container for up to 4 days.
- For a gluten-free version, use a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 11-13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 147
- Sugar: 10g
- Sodium: 74mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg