Description
Delightfully soft and moist Pumpkin Spice Chocolate Chip Cookies combining the warm flavors of pumpkin and autumn spices with rich chocolate chips. Perfect for fall and holiday treats, these cookies are easy to make and bring a cozy touch to any cookie platter.
Ingredients
Scale
Wet Ingredients
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 1 large egg
- 1 tablespoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoon pumpkin pie spice
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
Add-ins
- 1 (11.5 oz) bag chocolate chips
Instructions
- Preheat oven: Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silpat to prevent sticking and set it aside.
- Mix dry ingredients: In a medium bowl, combine the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and kosher salt. Stir these together and set the mixture aside.
- Combine wet ingredients: In a large bowl, whisk together the canned pumpkin puree, granulated sugar, brown sugar, vegetable oil, vanilla extract, and the large egg until the mixture is smooth and well blended.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients one-third at a time, mixing gently after each addition until the batter is fully combined without overmixing.
- Fold in chocolate chips: Gently fold the chocolate chips into the batter to evenly distribute them without breaking the chips or overworking the dough.
- Portion batter: Drop heaping spoonfuls of batter onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow room for spreading.
- Bake cookies: Bake in the preheated oven for 11 minutes until the edges are set but the centers remain soft.
- Cool cookies: Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Store cooled cookies in an airtight container to maintain freshness.
Notes
- For a more intense pumpkin flavor, consider adding an extra ¼ teaspoon of pumpkin pie spice.
- You can substitute vegetable oil with melted coconut oil for a subtle tropical twist.
- Make sure not to overmix the batter once the dry ingredients are added to keep cookies tender.
- Use parchment paper or a silpat to prevent sticking and make cleanup easier.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
