Pumpkin Chocolate Chip Cookies
Soft, spiced Pumpkin Chocolate Chip Cookies combine warm pumpkin flavors with melty chocolate chips. Perfectly chewy and easy to make!
Nutrition
Calories: 130kcalCarbohydrates: 18gFat: 6gSugar: 11g
Ingredients
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- ½ cup vegetable oil or melted butter
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg optional
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together pumpkin, sugar, oil, egg, and vanilla until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add dry ingredients into the wet mixture. Stir until just combined.
- Add chocolate chips and gently fold them in.
- Scoop dough by rounded tablespoons onto the baking sheet.
- Bake for 12–15 minutes, or until cookies are set and lightly golden on the bottom.
- Cool on the pan for 5 minutes, then transfer to a wire rack.
Notes
- Cookies are soft and cake-like, not crispy.
- Add walnuts or pecans for crunch.
- Use egg substitute and dairy-free chocolate chips for a vegan option.
- Stay fresh for 3–4 days in an airtight container or freeze up to 2 months.
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