Description
These Classic Pumpkin Chocolate Chip Cookies combine the warm, spiced flavors of pumpkin and cinnamon with rich semisweet chocolate chips. Soft and chewy with a lightly browned exterior, these cookies are perfect for fall or any time you crave a cozy, sweet treat.
Ingredients
Scale
Wet Ingredients
- 1 cup canned pumpkin
- 1 cup white sugar
- 1/2 cup vegetable oil
- 1 egg
- 1 teaspoon milk
- 1 tablespoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
Add-ins
- 2 cups semisweet chocolate chips
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C). Grease cookie sheets or line them with parchment paper to prevent sticking.
- Mix wet ingredients: In a large mixing bowl, combine the canned pumpkin, white sugar, vegetable oil, and egg. Stir well until evenly mixed.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt to ensure even distribution of leavening and spices.
- Dissolve baking soda and incorporate: In a small bowl, dissolve the baking soda in the milk, then stir this mixture into the pumpkin batter. This helps the cookies rise and become tender.
- Add dry ingredients: Gradually add the dry flour mixture to the pumpkin mixture, mixing thoroughly until the dough is smooth and homogenous.
- Fold in chocolate chips: Stir the semisweet chocolate chips gently into the dough to spread the chocolate evenly throughout.
- Shape cookies: Drop spoonfuls of cookie dough onto the prepared baking sheets, making sure to space them about 2 inches apart to allow spreading.
- Bake: Bake the cookies in the preheated oven for about 10 minutes, or until they are lightly browned on the edges and firm to the touch.
- Cool: Let the cookies cool on the baking sheets for a few minutes to set before transferring them to a wire rack to cool completely for best texture.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, to avoid extra sweetness and spices.
- For a dairy-free version, substitute milk with a plant-based alternative.
- Make sure not to overbake the cookies to keep them soft and chewy.
- Store cookies in an airtight container to maintain freshness for up to one week.
- Adding a pinch of nutmeg or cloves can enhance the pumpkin spice flavor.
