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Pumpkin Chocolate Chip Cookies

Delicious cookies that combine warm pumpkin pie spices with rich chocolate chips, perfect for fall celebrations.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 135
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup granulated sugar 200 g
  • 1/2 cup oil (vegetable or canola) 120 ml
  • 1 teaspoon milk 5 ml
  • 1 large egg
  • 1 teaspoon vanilla extract 5 ml
  • 1 cup canned pumpkin
Dry Ingredients
  • 2 cups all-purpose flour 250 g
  • 1 1/2 teaspoons ground cinnamon 3 g
  • 1/2 teaspoon salt 3 g
  • 2 teaspoons baking powder 8 g
  • 1 teaspoon baking soda 5 g
  • 1 1/2 cups semi-sweet chocolate chips 260 g

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and prepare a cookie sheet by lining it with parchment paper.
  2. In a mixing bowl, combine granulated sugar and oil until well combined. Add egg, milk, canned pumpkin, and vanilla extract and mix until smooth.
  3. In a separate bowl, mix together all-purpose flour, ground cinnamon, salt, baking powder, and baking soda.
  4. Gradually add dry ingredients to the wet ingredients, then fold in chocolate chips until just incorporated.
Baking
  1. Using a spoon or cookie scoop, drop dough onto the prepared cookie sheet, spacing them apart.
  2. Bake in preheated oven for about 10 to 12 minutes, until they lose their glossy appearance.
  3. Remove from oven and cool on the sheet for a few minutes before transferring to a wire rack.

Notes

For best results, use pure pumpkin puree. Avoid overmixing the dough to retain a soft texture. These cookies can be stored in an airtight container for about a week at room temperature.