Description
These Pumpkin Chocolate Chip Cookies are the perfect fall treat, combining the warm spices of pumpkin pie with the rich sweetness of chocolate chips. With a soft, cake-like texture and moistness from pumpkin puree, they are a must-bake for the season!
Ingredients
- Canned pumpkin – 1 cup
- White sugar – 1 cup
- Vegetable oil – ½ cup
- Egg – 1 large
- Baking soda – 1 teaspoon
- Milk – 1 teaspoon
- All-purpose flour – 2 cups
- Baking powder – 2 teaspoons
- Ground cinnamon – 2 teaspoons
- Salt – ½ teaspoon
- Semisweet chocolate chips – 2 cups
- Chopped walnuts (optional) – ½ cup
- Vanilla extract – 1 tablespoon
Instructions
1️⃣ Preheat the Oven – Set your oven to 350°F (175°C) and grease a baking sheet.
2️⃣ Prepare Wet Ingredients – In a large bowl, mix together canned pumpkin, white sugar, vegetable oil, and egg until well combined.
3️⃣ Activate Baking Soda – In a small bowl, dissolve the baking soda in the milk, then stir into the wet ingredients.
4️⃣ Combine Dry Ingredients – In another bowl, whisk together the flour, baking powder, cinnamon, and salt.
5️⃣ Mix Together – Gradually add the dry ingredients to the wet ingredients and stir until just combined. Fold in chocolate chips and chopped walnuts (if using).
6️⃣ Form Cookies – Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart.
7️⃣ Bake – Bake for 10-12 minutes, or until edges are lightly golden.
8️⃣ Cool – Let cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
✅ Spice Adjustments – Add nutmeg or ground cloves for a more complex spice blend.
✅ Dried Fruits – Stir in dried cranberries or raisins for added sweetness and texture.
✅ Gluten-Free – Use a gluten-free flour blend to make this recipe gluten-free.
✅ Mix-ins – Add chopped pecans, white chocolate chips, or shredded coconut for variety.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
