Description
These Pumpkin Chocolate Chip Cookies are soft, moist, and packed with warm autumn spices. Made with canned pumpkin puree and studded with semi-sweet chocolate chips, they offer the perfect balance of sweet and spice. Perfect for cozy fall gatherings or as a delightful treat any time of year.
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
Add-ins
- 1 1/2 cups (255g) semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with silicone baking mats or parchment paper to prepare for baking.
- 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 this mixture aside.
- Combine Sugars and Oil: In the bowl of an electric stand mixer fitted with the paddle attachment, blend granulated sugar, light-brown sugar, and vegetable oil until combined and smooth.
- Add Egg, Vanilla, and Pumpkin: Mix in the egg and vanilla extract until incorporated, then blend in the pumpkin puree thoroughly.
- Incorporate Dry Ingredients: With the mixer on low speed, slowly add the flour mixture into the wet ingredients. Mix just until nearly combined, scraping down the sides of the bowl as needed. The batter will be quite wet at this stage.
- Fold in Chocolate Chips: Using a rubber spatula, gently fold in the semi-sweet chocolate chips to evenly distribute them throughout the batter.
- Portion Dough: Using a medium cookie scoop or two spoons, drop dough portions of about 2 tablespoons each onto the prepared baking sheets. Space them approximately two inches apart to allow for spreading.
- Bake: Bake in the preheated oven for about 11 to 13 minutes, until the cookies are nearly set but still soft.
- Cool: Let the cookies cool on the baking sheets for several minutes before transferring them to a wire rack to cool completely.
- Store: Once cooled, store the cookies in a single layer inside an airtight container. They soften even more after resting a few hours in storage, making them deliciously tender.
Notes
- For measuring flour accurately, use the spoon and level method to avoid dense cookies.
- Be careful not to overmix once you add the flour mixture to keep the cookies tender.
- If you prefer less sweet cookies, you can reduce the sugar slightly.
- Make sure cookies have cooled before storing to prevent sogginess.
- These cookies can be frozen for up to 2 months; thaw at room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
