Pumpkin Chocolate Chip Cookies
User Reviews
5
Pumpkin Chocolate Chip Cookies
Description
These cookies use canned pumpkin puree combined with all-purpose flour, baking powder, baking soda, and a spice mix including cinnamon, ginger, nutmeg, cloves, and salt to create a fragrant base. The sugar and vegetable oil mix forms the batter's sweet, moist foundation, while egg and vanilla add richness and flavor depth. Semi-sweet chocolate chips folded in bring pockets of melting chocolate with each bite.
The batter is dropped by tablespoons onto parchment-lined sheets and baked at 350°F until just set, yielding soft, cakey cookies with a gentle spice and chocolate contrast. They cool to maintain a tender center and slightly firmer edges. These cookies offer seasonal flavors without crispy textures common in some cookies.
This recipe works well for cozy snacks or dessert. Spice adjustments are possible by using pumpkin pie spice or increasing cinnamon according to preference. Using canned pumpkin ensures consistent moisture and flavor.
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 cloves ground
- 1/2 tsp salt
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) light brown sugar packed
- 1/2 cup (120ml) vegetable oil
- 1 egg large
- 1 tsp vanilla extract
- 1 cup (240g) pumpkin puree canned
- 1 1/2 cups (255g) chocolate chips semi-sweet
Instructions
- Preheat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper.
- In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt for 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, blend together granulated sugar, brown sugar and vegetable oil until combined.
- Mix in egg and vanilla then blend in pumpkin puree.
- With mixer on low speed, slowly add in flour mixture and mix just until nearly combined, scraping down the sides of the bowl as needed (batter will be pretty wet).
- With a rubber spatula, fold in chocolate chips while folding batter to evenly combined.
- Drop dough 2 Tbsp (either using a medium cookie dough scoop or using two spoons) at a time onto baking sheets lined with Silcone liners or parchment paper, spacing cookies two inches apart.
- Bake in preheated oven until cookies are nearly set about 11 - 13 minutes.
- Allow to cool several minutes before transferring to a wire rack to cool.
- Store in a single layer in an airtight container (these are best once they've rested in an airtight container a few hours, they soften throughout).
Notes
- Use canned pumpkin puree for consistency and moisture control.
- Substitute 2 ½ teaspoons pumpkin pie spice for the blend of cinnamon, nutmeg, ginger, and cloves if desired.
- Adjust spices to taste; some prefer up to 2 teaspoons cinnamon for a stronger flavor.
User Reviews
Overall Rating
5
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