Description
These Pumpkin Chocolate Chip Cookies are soft, moist, and bursting with warm spices and rich chocolate chips. Made with canned pumpkin puree and a blend of festive spices, these cookies offer the perfect balance of autumn flavors in every bite. Easy to whip up and bake, they’re ideal for holiday baking or cozying up with a cup of tea.
Ingredients
Units
Scale
Dry Ingredients
- 2 cups (250g) all-purpose flour (spoon and level to measure 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
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). Line baking sheets with silicone baking mats or parchment paper to prevent sticking and make cleanup easier.
- Mix Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt for about 20 seconds to evenly distribute the spices and leavening agents. Set aside.
- Blend Sugars and Oil: In the bowl of an electric stand mixer fitted with a paddle attachment, combine the granulated sugar, brown sugar, and vegetable oil. Mix until thoroughly combined but not overly whipped.
- Add Egg, Vanilla, and Pumpkin: Add the egg and vanilla extract to the sugar and oil mixture, blending well. Then, incorporate the canned pumpkin puree until fully mixed.
- Combine Wet and Dry Mixtures: With the mixer on low speed, slowly add the flour mixture to the wet ingredients. Mix just until the flour is nearly incorporated, scraping down the sides of the bowl as needed. The batter will be quite wet and soft.
- Fold in Chocolate Chips: Using a rubber spatula, fold the chocolate chips into the batter evenly, taking care not to overmix.
- Portion Dough: Drop dough in about 2 tablespoon-sized scoops onto the prepared baking sheets, leaving roughly 2 inches between each cookie to allow spreading.
- Bake Cookies: Bake in the preheated oven for 11 to 13 minutes, or until the cookies are nearly set but still soft in the center.
- Cool and Store: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Store in a single layer in an airtight container. The cookies soften and improve in texture after resting a few hours.
Notes
- Use canned pumpkin puree for consistent moisture and flavor.
- If preferred, substitute 2 1/2 tsp pumpkin pie spice for the individual spices called for.
- You can increase the cinnamon to 2 tsp if you like a stronger spice flavor.
- Cookies are best enjoyed after resting in an airtight container to soften through.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 110mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
