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Pumpkin Chocolate Chip Cookies Recipe

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3.8 from 6 reviews

Deliciously soft and moist Pumpkin Chocolate Chip Cookies featuring warm spices and melty semi-sweet chocolate chips, perfect for fall baking and cozy treats.

Ingredients

Dry Ingredients

  • 2 cups (250g) all-purpose flour (spoon and level to measure)
  • 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

Mix-ins

  • 1 1/2 cups (255g) semi-sweet chocolate chips

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line baking sheets with silicone baking mats or parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt for about 20 seconds. Set aside.
  3. Combine Sugars and Oil: Using an electric stand mixer fitted with the paddle attachment, blend the granulated sugar, light-brown sugar, and vegetable oil until fully combined and smooth.
  4. Add Egg, Vanilla, and Pumpkin: Mix in the egg and vanilla extract until incorporated. Then blend in the canned pumpkin puree until the batter is moist and consistent.
  5. Incorporate Dry Ingredients: On low mixer speed, gradually add the flour mixture to the wet ingredients. Mix just until nearly combined, scraping down the bowl sides as needed. The batter will be quite wet.
  6. Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips using a rubber spatula, ensuring even distribution without overmixing.
  7. Portion the Dough: Drop the dough by 2 tablespoonfuls onto prepared baking sheets, spacing cookies about 2 inches apart to allow for spreading.
  8. Bake the Cookies: Bake for 11 to 13 minutes in the preheated oven, until cookies are nearly set but still soft in the center.
  9. Cool on Sheets and Rack: Let cookies cool on the baking sheet for several minutes, then transfer to a wire rack to cool completely.
  10. Store Properly: Store cooled cookies in a single layer inside an airtight container. For best texture, allow them to rest a few hours to soften throughout.

Notes

  • Do not overmix once the dry ingredients are added to keep cookies tender.
  • Spacing cookies properly helps them bake evenly without merging.
  • Adjust baking time slightly depending on your oven and preferred softness.
  • Storing cookies overnight enhances moisture and flavor as they soften.
  • Use canned pumpkin puree, not pumpkin pie mix, for best results.

Find it online: https://dishcooks.com/pumpkin-chocolate-chip-cookies-recipe/