Description
Delightfully soft and moist Pumpkin Chocolate Chip Cookies that blend the warm flavors of fall spices with rich chocolate chips. These cookies offer a perfect balance of pumpkin puree and sweet chocolate, ideal for a cozy treat during the autumn season or any time you crave a flavorful, spiced dessert.
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°F (175°C). Prepare baking sheets by lining them with silicone baking mats or parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt thoroughly 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 the granulated sugar, brown sugar, and vegetable oil until fully combined and smooth.
- Add Egg, Vanilla, and Pumpkin: Beat in the egg and vanilla extract until well incorporated, then add the canned pumpkin puree and blend until the mixture is uniform.
- Incorporate Dry Ingredients: With the mixer on low speed, gradually add the dry flour mixture to the wet ingredients, mixing just until nearly combined. Scrape 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 the semi-sweet chocolate chips into the batter to distribute them evenly without overmixing.
- Scoop Dough onto Sheets: Drop the dough by 2 tablespoon-sized portions onto the prepared baking sheets, spacing each cookie about 2 inches apart to allow room for spreading.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake for 11 to 13 minutes, or until the cookies are nearly set but still soft in the center.
- Cool the Cookies: Let the cookies cool on the baking sheets for several minutes before transferring them to a wire rack to cool completely.
- Store Properly: Store the cooled cookies in a single layer inside an airtight container. For best texture, allow the cookies to rest for a few hours in the container to soften and develop flavor.
Notes
- Use canned pumpkin puree for consistent moisture and flavor in the cookies.
- If preferred, substitute a pumpkin pie spice blend (about 2 1/2 teaspoons) in place of the individual spices listed for convenience.
- Feel free to increase the amount of cinnamon to 2 teaspoons for a stronger cinnamon flavor.
- Cookies are best enjoyed after resting in an airtight container for a few hours, as they soften and develop their signature texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 9g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 20mg
