Pumpkin Chocolate Chip Cookies
User Reviews
5
Pumpkin Chocolate Chip Cookies
Description
These cookies start with a mixture of all-purpose flour, pumpkin pie spice, baking soda, and salt, creating the dry base. The wet ingredients combine canned pumpkin puree, avocado oil, sugars, egg, and vanilla for a moist dough. Chocolate chips are folded in last, adding bursts of sweetness and texture.
Portioned onto parchment-lined sheets and baked at 350°F, the cookies develop lightly golden edges while the centers remain soft. This balance gives a pleasant texture with tender crumb thanks to the pumpkin's moisture and the oil’s richness. The pumpkin pie spice provides warm, autumnal notes complementing the chocolate chips.
The cookies store well in a sealed container up to a week and may soften slightly over time due to the pumpkin's moisture. Substitutions can be made, but following the recipe yields best texture and flavor. A vegan version is possible by swapping the egg for a flax egg.
Ingredients
- 1 ¾ cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- ½ cup pumpkin puree canned
- ¼ cup avocado oil
- 1 egg large
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F and line two cookie sheets with parchment paper.
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda and salt.
- In a large bowl, whisk together the sugars, pumpkin, oil, egg and vanilla extract until smooth.
- Transfer the dry ingredients on top of the wet ingredients and mix together with a rubber spatula. Fold in the chocolate chips.
- Using a medium spring-loaded cookie scoop, scoop about 1.5 tablespoons of the cookie dough and place it on one of the prepared baking sheets, spaced at least two inches apart.
- Bake for 11-13 minutes, or until the edges are lightly golden. The centers should be slightly soft.
- Remove from the oven and let the cookies cool completely on the baking sheet before enjoying.
Notes
- Store cookies in a sealed container for up to 7 days; they will soften over time due to pumpkin moisture.
- Follow the recipe for best texture; substitutions are possible but may alter results.
- Original recipe uses applesauce and milk; this version uses avocado oil and no applesauce.
- For a vegan version, replace the egg with a flax egg made by mixing 1 tablespoon flaxseed with 2 tablespoons water and resting 5 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 136kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 8mg | 3% |
| Sodium | 75mg | 3% |
| Potassium | 73mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 810IU | 16% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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