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–+ servings
pumpkin chocolate chip cookies

Pumpkin Cookies with Chocolate Chip

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Prep Time 15 minutes
Cook Time 12 minutes
Resting Time 30 minutes
Total Time 57 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 Whisk
  • 1 Wooden spoon or spatula
  • 1 Baking sheet
  • 1 Parchment paper
  • 1 Cooling rack

Ingredients
  

  • 1 cup canned pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, whisk together the pumpkin puree, sugar, vegetable oil, and egg until smooth.
  • In a medium mixing bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
  • Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  • Stir in the vanilla extract and chocolate chips until evenly distributed.
  • Drop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Bake for 12 minutes or until the edges of the cookies start to turn golden brown.
  • Remove the cookies from the oven and let them rest on the baking sheet for 5 minutes before transferring to a cooling rack.
  • Allow the cookies to cool completely on the rack for about 25 minutes before serving.

Notes

For the best texture, ensure not to overmix the dough after adding the dry ingredients. If you prefer a spicier cookie, you can add a pinch of nutmeg or ginger to the dry ingredients. Store any leftover cookies in an airtight container to keep them soft and chewy for several days.
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