Description
These Pumpkin Chocolate Chip Cookies combine the warm, comforting flavor of pumpkin with rich semisweet chocolate chips, creating a soft and chewy treat perfect for fall or any cozy occasion. With aromatic cinnamon and a hint of vanilla, these cookies are a delightful twist on a classic favorite.
Ingredients
Scale
Wet Ingredients
- 1 cup canned pumpkin puree
- 1 cup white sugar
- 1/2 cup vegetable oil
- 1 large 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 Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready to bake the cookies evenly.
- Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, sugar, vegetable oil, and egg. Mix well until the mixture is smooth and thoroughly blended.
- Prepare Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, ground cinnamon, and salt to avoid clumps and ensure even distribution.
- Dissolve Baking Soda: Dissolve the baking soda in the milk, then add this solution to the wet ingredients. Stir thoroughly to combine.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing carefully until fully incorporated. Avoid overmixing to keep the cookies tender.
- Add Flavorings and Chocolate Chips: Stir in the vanilla extract, then gently fold in the semisweet chocolate chips so they are evenly spread throughout the dough.
- Prepare Baking Sheet: Line your baking sheet with parchment paper or grease it lightly to prevent sticking.
- Form Cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them apart to allow for spreading during baking.
- Bake: Place the baking sheet in the preheated oven and bake for 10 to 12 minutes, or until the cookie edges turn lightly browned.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure not to overmix the dough to maintain a soft and tender cookie texture.
- Using parchment paper on the baking sheet helps prevent sticking and makes cleanup easier.
- For a nuttier flavor, consider adding chopped nuts along with the chocolate chips.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can substitute vegetable oil with melted coconut oil for a subtle flavor twist.
