Description
These chocolate chip pumpkin cookies are soft, chewy, and spiced with fall flavors. Made in one bowl with simple ingredients and a rich texture, they’re the perfect seasonal treat.
Ingredients
- 1 cup granulated sugar (200 g)
- 1/2 cup vegetable or canola oil (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 or milk chocolate chips (260 g)
Instructions
1. Blot the pumpkin puree using paper towels to remove excess moisture.
2. Whisk together sugar, oil, egg, vanilla, milk, and pumpkin until smooth.
3. In another bowl, whisk flour, cinnamon, salt, baking powder, and baking soda.
4. Mix dry ingredients into wet just until combined.
5. Fold in chocolate chips.
6. Chill dough for 30 minutes for better texture.
7. Scoop dough onto lined baking sheet and flatten slightly.
8. Bake at 350°F (175°C) for 10–12 minutes until edges are set and centers are soft.
9. Let cool on the tray for 5 minutes before transferring to a wire rack.
Notes
Blotting the pumpkin is crucial to avoid cakey cookies.
Chilling helps create a chewier texture and keeps cookies from spreading too much.
Store baked cookies in an airtight container for up to 4 days or freeze for longer storage.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg