Description
Delight in these soft and chewy Pumpkin Chocolate Chip Cookies, packed with warm cinnamon and sweet chocolate chips. Perfectly moist from the pumpkin puree, these cookies are an easy fall treat that combines classic flavors in a tender, melt-in-your-mouth bite.
Ingredients
Scale
Wet Ingredients
- 1 cup canned pumpkin
- 1 cup sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 1 egg
- 2 tsp vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp baking powder
- 2 tsp cinnamon
- ½ tsp salt
Additional
- 1½ cups chocolate chips
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper to prevent sticking and to ensure even baking.
- Mix wet ingredients: In a large mixing bowl, whisk together the canned pumpkin, sugar, brown sugar, vegetable oil, egg, and vanilla extract until the mixture is smooth and uniform.
- Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, cinnamon, and salt to evenly distribute the leavening agents and spices.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet pumpkin mixture, stirring gently until just combined. Then fold in the chocolate chips carefully to distribute them evenly without overmixing.
- Form and bake the cookies: Using a spoon or cookie scoop, drop generous spoonfuls of dough onto the prepared baking sheets, spacing them to allow for spreading. Bake in the preheated oven for 10 to 12 minutes, until cookies are set and lightly golden around the edges.
- Cool: Remove the cookies from the oven and transfer them to a wire rack to cool completely before serving to ensure the perfect texture.
Notes
- Make sure not to overmix the batter once adding the flour to keep cookies tender.
- Use canned pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- For extra festive flavor, consider adding a pinch of nutmeg or cloves to the dry ingredients.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can freeze the dough or baked cookies for longer storage.
