Description

These soft and spiced Pumpkin Chocolate Chip Cookies are packed with fall flavor and gooey chocolate chips. Quick to make and perfect for cozy autumn baking or sharing with friends.

Ingredients

Scale

2 cups all-purpose flour

2 tsp baking powder

¾ tsp baking soda

1½ tsp ground cinnamon

½ tsp ground ginger

½ tsp ground nutmeg

⅛ tsp ground cloves

½ tsp salt

½ cup granulated sugar

½ cup packed light-brown sugar

½ cup vegetable oil

1 large egg

1 tsp vanilla extract

1 cup canned pumpkin puree

1½ cups semi-sweet chocolate chips

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Instructions

Preheat your oven to 350 °F. Line baking sheets with parchment or silicone mats.
In a bowl, whisk together the flour, baking powder, baking soda, spices, and salt. Set aside.
In a stand mixer (or mixing bowl), combine granulated sugar, brown sugar, and vegetable oil until evenly blended.
Add in the egg and vanilla and mix until incorporated. Then blend in the pumpkin puree.
With the mixer on low, gradually add the flour‑spice mixture. Mix just until nearly combined—don’t overmix (the batter will be wet).
Using a spatula, gently fold in the chocolate chips until they’re evenly spread throughout the dough.
Drop dough by heaping tablespoons (or using a medium cookie scoop) onto the prepared sheets, spacing about 2 inches apart.
Bake in the preheated oven for 11–13 minutes, until cookies are set but still soft.
Let them cool on the sheet for a few minutes before transferring to a cooling rack.
Place the cookies in a single layer in an airtight container and keep them at room temperature for best results.

Notes

Use canned pumpkin, not pumpkin pie filling.

For convenience, substitute 2½ tsp pumpkin pie spice for individual spices.

Cookies taste even better after a few hours stored in an airtight container.

Freeze in a single layer for up to 2 months.

Prep Time: 10 minutes
Cook Time: 13 minutes
Category: Dessert, Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 147 kcal
Sugar: 10g
Carbohydrates: 18g
Protein: 1g