Description
Soft, chewy, and filled with warm fall spices, these Pumpkin Chocolate Chip Cookies are the ultimate treat for autumn. The perfect combination of pumpkin, cinnamon, and chocolate makes them irresistibly delicious.
Ingredients
- 1 cup canned pumpkin
- 1 cup white sugar
- ½ 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
- ½ teaspoon salt
- 2 cups semisweet chocolate chips
- ½ cup chopped walnuts (optional)
- 1 tablespoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a baking sheet or line it with parchment paper.
- Mix Wet Ingredients: In a large bowl, whisk together pumpkin, sugar, vegetable oil, and egg until smooth.
- Dissolve Baking Soda: In a small bowl, dissolve the baking soda in milk and add it to the pumpkin mixture.
- Prepare Dry Ingredients: In a separate bowl, mix flour, baking powder, cinnamon, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- Add Mix-Ins: Fold in chocolate chips, walnuts (if using), and vanilla extract.
- Scoop and Shape: Drop spoonfuls of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake: Bake for 10–12 minutes or until the cookies are lightly browned and firm to the touch.
- Cool and Serve: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Enjoy!
Notes
- Use pure canned pumpkin, not pumpkin pie filling, for the best flavor.
- Customize with your favorite mix-ins like white chocolate chips or dried cranberries.
- To freeze the dough, scoop it into portions and store in a freezer-safe bag for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American