Description
Delight in the cozy flavors of fall with these Pumpkin Chocolate Chip Cookies. Soft, moist, and bursting with pumpkin spice, these cookies combine the sweetness of chocolate chips with the warm undertones of cinnamon and nutmeg. Perfect for an autumn treat or holiday gathering, they’re easy to make and sure to please everyone.
Ingredients
Units
Scale
Main Ingredients
- 1 cup canned pumpkin
- 1 cup white sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon baking soda
- 1 teaspoon milk
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
- 1/2 cup chopped walnuts (Optional)
- 1 tablespoon vanilla extract
Instructions
- Prepare Oven and Baking Sheet: Preheat your oven to 350 degrees F (175 degrees C) and lightly grease a baking sheet to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the canned pumpkin, white sugar, vegetable oil, and large egg. Mix thoroughly until smooth and well combined.
- Dissolve Baking Soda: In a small bowl, dissolve the baking soda into the milk, then stir this mixture into the pumpkin mixture to help with leavening and texture.
- Combine Dry Ingredients: In another bowl, stir together the all-purpose flour, baking powder, ground cinnamon, and salt to evenly distribute the leavening agents and spices.
- Incorporate Dry into Wet: Gradually add the flour mixture into the wet pumpkin mixture, stirring well to combine all the ingredients into a cookie dough base.
- Add Flavorings: Fold in the semisweet chocolate chips, optional chopped walnuts, and vanilla extract, mixing just until evenly distributed to keep the cookie texture tender.
- Shape and Bake Cookies: Drop spoonfuls of the dough onto the prepared baking sheet, spacing them to allow spreading. Bake in the preheated oven for about 10 minutes or until the edges are lightly browned and the cookies feel firm to the touch.
- Cool: Remove from oven and allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely, enhancing their texture and flavor.
Notes
- For a nut-free version, simply omit the walnuts.
- Ensure you use canned pumpkin, not pumpkin pie filling, for the best flavor.
- Chilling the dough briefly can help control spreading if desired.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- These cookies freeze well; wrap individually and store in freezer-safe containers for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 1.2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
