Description
Deliciously soft and moist pumpkin chocolate chip cookies with warm spices and rich semi-sweet chocolate chips. Perfect for fall baking or any time you crave a cozy treat with the perfect balance of pumpkin flavor and chocolatey goodness.
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 Oven: Preheat your oven to 350 degrees Fahrenheit and line baking sheets with silicone baking mats or parchment paper to prevent sticking and facilitate easy cleanup.
- Mix Dry Ingredients: In a bowl, whisk together all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt for 20 seconds, then set it aside.
- Combine Sugars and Oil: Using the paddle attachment on an electric stand mixer, blend granulated sugar, brown sugar, and vegetable oil until well combined and smooth.
- Add Egg, Vanilla, and Pumpkin: Mix in the egg and vanilla extract, then blend in the canned pumpkin puree until the mixture is uniform.
- Incorporate Dry Ingredients: With the mixer on low speed, slowly add the flour mixture to the wet ingredients and mix just until nearly combined. Scrape down the sides of the bowl as needed. The batter will be quite wet.
- Fold in Chocolate Chips: Using a rubber spatula, fold the semi-sweet chocolate chips gently into the batter to evenly distribute them without over-mixing.
- Portion Dough: Drop the dough by 2 tablespoons at a time (using a medium cookie scoop or two spoons) onto the prepared baking sheets, spacing the cookies about two inches apart.
- Bake Cookies: Bake in the preheated oven for about 11 to 13 minutes, or until the cookies are nearly set but still soft in the centers.
- Cool: Let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.
- Storage: Store the cookies in a single layer in an airtight container. They are best after resting a few hours in the container, during which time they soften and develop perfect texture.
Notes
- Use canned pumpkin puree for consistent results and moisture level.
- If you prefer, substitute 2 1/2 teaspoons of pumpkin pie spice for the individual spices for convenience.
- Feel free to increase the cinnamon to 2 teaspoons if you like a stronger warm spice flavor.
- Cookies are best enjoyed after they’ve rested in an airtight container for a few hours as they soften and flavors meld.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
