Pumpkin Chocolate Chip Cookies
User Reviews
5
Pumpkin Chocolate Chip Cookies
Description
Pumpkin Chocolate Chip Cookies use a mixture of brown sugar and white sugar with vegetable oil as the fat, producing a moist cookie base. Pumpkin puree and vanilla add softness and a mild flavor. The dry ingredients feature baking powder and baking soda for leavening plus warm spices like cinnamon, cloves, and nutmeg that define the autumn taste. Both semisweet and milk chocolate chips are folded in for varied sweet chocolate bursts. Baking at 350°F until just set in the center yields a chewy and tender texture. Cooling briefly on the cookie sheet helps them firm up while maintaining softness.
The flavor balance combines the earthiness of pumpkin with gentle spices and sweet, melty chocolate. This cookie’s moderate sweetness makes it appealing for snack time or dessert. It is suitable for fall baking and pairs well with coffee or tea.
Ahead of time, the dough can be refrigerated for up to two days to develop flavor. The baked cookies keep well in an airtight container for several days, making them convenient for make-ahead gatherings or snacks. Pumpkin pie spice can substitute the individual spices for ease.
Ingredients
- ½ cup brown sugar packed
- ½ cup sugar
- ½ cup vegetable oil
- 1 egg
- 1 cup pumpkin puree
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ⅓ teaspoon ground cloves optional
- ⅓ teaspoon ground nutmeg optional
- 1 cup semisweet chocolate chips
- 1 cup milk chocolate chips
Instructions
- Preheat the oven to 350°F.
- In a large bowl, whisk both sugars and the oil. Add egg, pumpkin, and vanilla and whisk until smooth.
- In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg and whisk until blended.
- Add dry ingredients to the wet ingredients and stir gently until just combined. Fold in both chocolate chips.
- Use a small cookie scoop to scoop dough onto a lightly greased cookie sheet. Bake for 10–12 minutes, or until set in the middle. Cool on the cookie sheet for a couple of minutes, then remove to cooling racks to cool.
Notes
- The dough can be made ahead and refrigerated for 1 to 2 days to deepen flavor and ease baking.
- Baked cookies store well in an airtight container at room temperature for 2 to 3 days, or refrigerated for up to a week.
- If preferred, replace cinnamon, cloves, and nutmeg with 1 tablespoon of pumpkin pie spice as a convenient spice blend.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 107 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 107kcal | 5% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 6mg | 2% |
| Sodium | 70mg | 3% |
| Potassium | 79mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 1080IU | 22% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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