Description
Deliciously soft and moist Pumpkin Chocolate Chip Cookies that combine the warm spices of cinnamon with rich semi-sweet chocolate chips. These easy-to-make cookies are perfect for autumn baking, offering a wonderful balance of pumpkin flavor and sweet chocolate richness in every bite.
Ingredients
Scale
Wet Ingredients
- 1 cup granulated sugar (200 g)
- 1/2 cup vegetable or canola oil (120 ml)
- 1 teaspoon milk (5 ml)
- 1 large egg
- 1 teaspoon vanilla extract (5 ml)
- 1 cup canned pumpkin
Dry Ingredients
- 2 cups all-purpose flour (250 g)
- 1 1/2 teaspoons ground cinnamon (3 g)
- 1/2 teaspoon salt (3 g)
- 2 teaspoons baking powder (8 g)
- 1 teaspoon baking soda (5 g)
Add-ins
- 1 1/2 cups semi-sweet chocolate chips or milk chocolate chips (260 g)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a cookie sheet with parchment paper or lightly spray it with non-stick cooking spray to prevent sticking.
- Combine Wet Ingredients: In a mixing bowl, add the granulated sugar and oil. Stir well to blend these ingredients thoroughly.
- Add Remaining Wet Ingredients: Incorporate the egg, milk, canned pumpkin, and vanilla extract into the sugar-oil mixture. Mix until you achieve a smooth consistency.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, salt, baking powder, and baking soda.
- Combine Wet and Dry: Add the dry ingredient mixture and chocolate chips to the wet ingredients. Stir gently and just until everything is combined; avoid overmixing to keep cookies tender.
- Portion Cookies: Drop large spoonfuls of batter onto the prepared cookie sheet, spacing them appropriately to allow spreading during baking.
- Bake: Bake the cookies at 375°F (190°C) for 10 to 12 minutes, or longer depending on cookie size, until the tops are no longer glossy and edges look set.
- Cool: Remove cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Use canned pumpkin puree, not pumpkin pie filling.
- For a dairy-free version, substitute the milk with almond or soy milk.
- Adjust baking time slightly based on the size of the cookies.
- Do not overmix the batter to maintain soft cookie texture.
- Cookies will keep stored in an airtight container for up to 5 days.
