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pumpkin chocolate chip cookies recipe

Pumpkin Chocolate Chip Cookies

These soft and chewy pumpkin chocolate chip cookies combine the warm spices of pumpkin pie spice with melty semi-sweet chocolate chips for a perfect cozy treat. Moist and tender thanks to oil and fresh pumpkin puree, they carry comforting fall flavors ideal for a rainy afternoon or any time you want a sweet, nostalgic bite.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 Cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup vegetable oil
  • 3/4 cup packed brown sugar light or dark.
  • 1 large egg
  • 1 cup fresh pumpkin puree or canned, well drained.
  • 2 tsp vanilla extract
  • 2 1/4 cups all-purpose flour
  • 2 tsp pumpkin pie spice blend cinnamon, nutmeg, ginger, cloves.
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 cups semi-sweet chocolate chips

Equipment

  • Mixing bowl
  • Measuring cup
  • Measuring spoon
  • Whisk
  • Spatula
  • Baking sheet
  • Parchment paper
  • Silicone baking mat
  • Cooling rack
  • Scoop
  • Spoon

Method
 

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, whisk together the vegetable oil and brown sugar until well combined and smooth.
  3. Add the egg, pumpkin puree, and vanilla extract to the bowl, whisking again until fully incorporated and smooth.
  4. In a separate bowl, sift together the flour, pumpkin pie spice, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, stirring with a spatula just until combined. The dough will be soft and sticky.
  6. Fold in the chocolate chips evenly through the dough.
  7. Use a scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes or until the edges are set but the centers still look slightly soft. The cookies will firm as they cool.
  9. Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a cooling rack to cool completely.
  10. Optional: sprinkle a very small pinch of flaky sea salt on top of warm cookies to enhance the chocolate flavor.

Notes

  • Fresh pumpkin puree can be made by roasting pumpkin chunks until soft, then pureeing until smooth. Avoid canned pumpkin pie filling, which contains added sugars and spices.
  • For a twist, add a teaspoon of espresso powder to the dry ingredients to deepen the chocolate flavor without a coffee taste.
  • Adding chopped toasted pecans or a bit of orange zest to the dough provides extra texture and brightness.
  • Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
  • These cookies are best enjoyed slightly warm with a glass of milk or a cozy cup of tea.