Pumpkin Chocolate Chip Cookies
User Reviews
5
Pumpkin Chocolate Chip Cookies
Description
Pumpkin Chocolate Chip Cookies combine pumpkin puree, vegetable oil, sugar, egg, and vanilla to form a moist batter flavored with pumpkin pie spice and leavened with baking soda and powder. The addition of semisweet chocolate chips folded into the dough, along with chips pressed on top before baking, creates pockets of melty chocolate throughout. Chilling the dough for up to eight hours firms it, preventing excessive spreading and deepening the flavors. Baking at 350 degrees Fahrenheit results in cookies with lightly golden edges and set tops that remain soft inside.
The soft, tender texture and rich pumpkin aroma make these cookies a comforting treat during cooler months. The chocolate chips add sweetness and contrast to the spiced pumpkin base. They serve well as a dessert or snack alongside coffee or tea.
Storing the baked cookies in an airtight container keeps their softness for up to three days, and you can freeze them for about one month. Using canned pumpkin puree is important to avoid excess sweetness or spice from pumpkin pie filling. Baking until just lightly golden will help maintain moistness without dryness.
Ingredients
- 1 cup pumpkin puree canned
- 1/2 cup vegetable oil or canola oil
- 1 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 cups all-purpose flour
- 1 1/2 cups semisweet chocolate chips plus more to sprinkle over the tops of the cookies
Instructions
- Place the pumpkin puree, oil, sugar, egg and vanilla extract in a large bowl. Mix until well combined.
- Add the baking soda, pumpkin pie spice, baking powder, salt and flour to the bowl. Stir until just combined.
- Fold in the chocolate chips.
- Cover the bowl and chill the dough for at least one hour, or up to 8 hours.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.
- Place 2 tablespoons of batter onto the baking sheet at a time, keeping the cookies 2 inches apart. Press a few chocolate chips into the top of each cookie.
- Bake for 8-12 minutes or until tops are set and edges are light golden brown.
- Let sit 5 minutes, then transfer the cookies to a cooling rack. Repeat the process with the remaining batter.
- Serve immediately, or store in an airtight container for up to 3 days.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, for the right texture and flavor.
- Chilling the dough before baking helps control spread and intensifies flavor.
- Store baked cookies in an airtight container for up to 3 days or freeze for up to 1 month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 31g | 10% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 9mg | 3% |
| Sodium | 131mg | 5% |
| Potassium | 176mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 2140IU | 43% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 37mg | 4% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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