Description
These Classic Pumpkin Chocolate Chip Cookies combine the warm spices of cinnamon with rich semisweet chocolate chips and the natural moisture of pumpkin to create moist, flavorful cookies perfect for fall or any cozy occasion. Easy to prepare and bake, these cookies feature a soft texture with a hint of spice and sweetness that chocolate lovers will adore.
Ingredients
Scale
Main Ingredients
- 1 cup canned pumpkin
- 1 cup white sugar
- 1/2 cup vegetable oil
- 1 egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon milk
- 1 tablespoon vanilla extract
- 2 cups semisweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare your cookie sheets by greasing them or lining them with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine the canned pumpkin, white sugar, vegetable oil, and egg. Mix until well blended.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt to evenly distribute the leavening agents and spices.
- Dissolve Baking Soda: In a small bowl, dissolve the baking soda in the milk, then stir this mixture into the pumpkin batter to help the cookies rise and provide a tender texture.
- Add Dry Ingredients to Wet: Gradually add the dry flour mixture to the pumpkin mixture, mixing thoroughly until the dough is fully incorporated and smooth.
- Fold in Chocolate Chips: Gently stir in the semisweet chocolate chips evenly throughout the dough.
- Portion Cookies: Using a spoon, drop spoonfuls of cookie dough onto the prepared cookie sheets, ensuring they are spaced about 2 inches apart to allow for spreading while baking.
- Bake Cookies: Bake the cookies in the preheated oven for approximately 10 minutes, or until they are lightly browned around the edges and firm to the touch.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely, ensuring they set properly and achieve the perfect texture.
Notes
- For a dairy-free version, substitute the milk for almond or soy milk.
- Make sure to space cookies adequately to prevent them from spreading into each other during baking.
- Use canned pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- These cookies can be stored in an airtight container for up to 5 days or frozen for longer storage.
- Adding chopped nuts such as walnuts or pecans can add extra texture and nutty flavor if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
