Pumpkin Chocolate Chip Cookies Recipe
These Pumpkin Chocolate Chip Cookies combine the warm spices of fall with the rich flavors of chocolate chips in a soft, moist cookie. Perfect for autumn baking, these cookies feature a tender crumb thanks to pumpkin puree and a blend of cinnamon, ginger, nutmeg, and cloves. They make an ideal treat for holiday gatherings or cozy afternoons with a cup of coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 2 cups (250g) all-purpose flour (spoon and level to measure)
- 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
Wet Ingredients
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) packed light-brown sugar
- 1/2 cup (120ml) vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (240g) canned pumpkin puree
Add-ins
- 1 1/2 cups (255g) semi-sweet chocolate chips
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt until well combined.
- Combine sugars and wet ingredients: In a separate bowl, whisk together the granulated sugar, light-brown sugar, vegetable oil, egg, and vanilla extract until the mixture is smooth and homogenous.
- Add pumpkin puree: Stir the canned pumpkin puree into the wet ingredients until fully incorporated.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep cookies tender.
- Fold in chocolate chips: Gently fold in the semi-sweet chocolate chips ensuring they are evenly distributed throughout the dough.
- Scoop onto baking sheets: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake cookies: Bake in the preheated oven for 12 to 15 minutes, or until the edges are set and lightly golden while the centers remain soft.
- Cool: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a richer flavor, use melted butter instead of vegetable oil.
- Do not overmix the dough to ensure soft and tender cookies.
- You can substitute semi-sweet chocolate chips with dark chocolate chips or white chocolate chips if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days.
- To enhance the pumpkin flavor, consider adding a pinch of ground cardamom or allspice.
Keywords: pumpkin cookies, chocolate chip cookies, fall baking, pumpkin chocolate chip cookies, spiced cookies
Find it online: https://www.cheftara.com/pumpkin-chocolate-chip-cookies-recipe/
