Pumpkin Chocolate Chip Cookies

These irresistibly soft pumpkin chocolate chip cookies combine warm pumpkin flavors with rich, melty chocolate, making them the ultimate treat for any occasion.

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Prep Time 10

Cook Time 12

Total Time 22

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American, Fall

Calories: 150

Ingredients Method Notes

Ingredients

Wet Ingredients

1 cup canned pumpkin puree Fresh pumpkin puree can be used for more intense flavor.
1 cup granulated sugar Can be adjusted if using pumpkin pie filling.
1/2 cup vegetable oil Can be substituted with melted coconut oil or unsweetened applesauce.
1 large egg
1 teaspoon vanilla extract
1 tablespoon milk Use to adjust consistency of batter if too thick.

Dry Ingredients

2 cups all-purpose flour Can be substituted with gluten-free flour for a gluten-free version.
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon Can be increased for a spicier cookie.
1 teaspoon pumpkin pie spice Adjust to taste for more spice.
1/2 teaspoon fine sea salt

Chocolate Chips

1 cup semi-sweet chocolate chips Feel free to substitute with white chocolate chips or chopped nuts.

Method

Preparation

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the canned pumpkin puree, granulated sugar, and vegetable oil. Mix until well blended.
Add the large egg and vanilla extract to the mixture, stirring until combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
Gradually add the dry ingredients to the pumpkin mixture, blending thoroughly. If the batter is too thick, stir in a tablespoon of milk until smooth.
Gently fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the dough.

Baking

Drop spoonfuls of cookie dough onto the prepared baking sheet, leaving space between each cookie.
Bake for 10-12 minutes or until the edges are lightly golden. The centers may look soft; that’s what makes them irresistibly soft!
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

To store, place cookies in an airtight container for up to 5 days at room temperature. For longer storage, freeze in a freezer-safe bag or container for up to 3 months.