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Soft and chewy pumpkin chocolate chip cookies packed with warm fall spices, ready in 20 minutes. Moist and flavorful, perfect for cozy fall baking.

Ingredients

Scale
  • 1 cup granulated sugar (200 g)
  • 1/2 cup oil (vegetable or canola) (120 ml)
  • 1 teaspoon milk (5 ml)
  • 1 large egg
  • 1 teaspoon vanilla extract (5 ml)
  • 1 cup canned pumpkin or homemade pumpkin puree (245 g)
  • 2 cups all-purpose flour (250 g)
  • 1 1/2 teaspoons ground cinnamon (3 g)
  • 1/2 teaspoon salt (3 g)
  • 2 teaspoons baking powder (8 g)
  • 1 teaspoon baking soda (5 g)
  • 1 1/2 cups semi-sweet chocolate chips or milk chocolate (260 g)

Instructions

  1. Preheat oven to 375°F and line a baking sheet with parchment paper or lightly spray with nonstick cooking spray.
  2. In a mixing bowl, stir together the granulated sugar and oil until combined.
  3. Add the egg, milk, pumpkin puree, and vanilla to the bowl and mix until smooth.
  4. In a separate bowl, whisk together the all-purpose flour, ground cinnamon, salt, baking powder, and baking soda until evenly combined.
  5. Pour the dry ingredients and the chocolate chips into the wet mixture and gently stir just until combined (do not overmix).
  6. Drop the dough by large spoonfuls onto the prepared baking sheet.
  7. Bake at 375°F for 10–12 minutes (12–15 minutes for larger cookies), until the tops lose their shine.

Notes

Do not overmix the dough after adding dry ingredients to keep the cookies tender and soft., Use large spoonfuls for bakery-style giant cookies and adjust baking time accordingly., Bake until cookie tops lose their glossy finish but remain slightly soft; they will firm up as they cool., Line baking pan with parchment or spray with nonstick spray to prevent sticking and ease cleanup., If using watery homemade pumpkin puree, drain or simmer to reduce moisture., Cookies can be frozen baked or as dough; freeze for up to 2 months., To reheat frozen baked cookies, microwave for 5-10 seconds or warm in a 300°F oven for 5-7 minutes., For vegan option: replace egg with flax egg, use dairy-free chocolate chips and non-dairy milk., For gluten-free option: use a 1:1 gluten-free flour blend, results may vary.

Nutrition

Find it online: https://margorecipes.com/pumpkin-chocolate-chip-cookies/