Perfect Pumpkin Chocolate Chip Cookies
User Reviews
4.7
Perfect Pumpkin Chocolate Chip Cookies
Description
This cookie recipe blends pumpkin puree into the batter, contributing moisture and a tender crumb. Granulated and brown sugars add sweetness and depth, while the oil ensures softness. The pumpkin pie spice mix infuses classic fall flavors including cinnamon, ginger, nutmeg, and cloves. Leavening agents baking powder and baking soda help the cookies rise slightly, keeping them puffy rather than flat. Incorporating chocolate chips adds pockets of sweetness and texture contrast.
Cookies are portioned by heaping tablespoons onto lined baking sheets and baked at 350°F. Wetting your hands can smooth rough edges for rounder shapes. The result is a cookie that’s moist, tender, and flavorful without being overly dense or cakey.
Notes suggest using various oils including melted coconut oil for subtle flavor differences, and mention that white whole wheat flour can substitute part of the all-purpose flour for a heartier texture. Pumpkin pie spice can be made from individual ground spices if needed.
Ingredients
- 1 cup granulated sugar
- ½ cup brown sugar lightly packed
- ½ cup oil see note
- 1 (15-ounce) (15-ounce) can pumpkin puree
- 1 teaspoon vanilla extract
- 1 large egg
- 2 ½ cups all-purpose flour see note about using whole wheat flour
- 1 tablespoon pumpkin pie spice see note
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1-2 cups chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line large, rimmed baking sheets with parchment paper or silpat liners.
- In a large bowl using a handheld electric mixer (or in the bowl of an electric stand mixer fitted with the paddle attachment), combine the granulated sugar, brown sugar, oil, pumpkin and vanilla and mix until smooth, 1-2 minutes. Add the egg and mix again.
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
- Add the dry ingredients to the batter and mix for just a couple seconds. With streaks of flour still remaining, add the chocolate chips and mix until combined.
- Drop the cookie batter by heaping tablespoonfuls (I use my #40, 1 1/2 tablespoon scoop) onto the prepared baking sheets. If there are jagged edges and you want a perfectly round cookie, wet your hands lightly (not dripping) with cold water and gently smooth the edges of the cookies. Because they will bake up quite puffy, if you want a cookie that's a bit flatter, lightly press with the palm of your slightly wet hand.
- Bake for 10-12 minutes.
Notes
- Melted coconut oil works well as the fat, but vegetable, canola, olive oil, or even melted butter can be used with slightly different texture.
- Substituting half the all-purpose flour with white whole wheat flour gives a heavier crumb; measure flour lightly if not weighing.
- If pumpkin pie spice is unavailable, combine 1½ tsp cinnamon, ¾ tsp ginger, ½ tsp nutmeg, and ¼ tsp cloves for equivalent flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Cookie | |
| Calories | 124kcal | 6% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 7mg | 2% |
| Sodium | 92mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
