Classic Pumpkin Chocolate Chip Cookies
These Classic Pumpkin Chocolate Chip Cookies combine the warmth of pumpkin with the sweetness of chocolate chips, offering a delightful treat for any occasion.
Ingredients
Wet Ingredients
- 1 cup canned pumpkin puree Moisture and natural sweetness
- 1/4 cup applesauce Adds moisture
- 1/4 cup canola oil For moisture and richness
- 2 tablespoons canola oil For moisture and richness
- 1 teaspoon vanilla extract Flavor enhancer
- 1 ½ teaspoons pumpkin spice Flavor contribution
Dry Ingredients
- ½ teaspoon salt Balances sweetness
- ½ teaspoon baking soda Leavening agent
- 2 teaspoons baking powder Helps cookies rise
- 2 cups all-purpose flour Structure and texture
Add-ins
- 1 ⅓ cups chocolate chips Sweetness and richness
Instructions
Preparation
- Preheat your oven to 375°F. Line your cookie sheets with parchment paper or lightly spray them with non-stick spray.
- In a mixing bowl, whisk together the pumpkin puree, applesauce, canola oil, vanilla extract, and pumpkin spice until smooth.
- In a separate bowl, mix together the salt, baking soda, baking powder, and all-purpose flour until evenly combined.
- Gently add the dry mixture to the wet mixture, mixing just until no dry flour pockets remain.
- Fold in the chocolate chips evenly throughout the dough.
- Drop rounded tablespoons of cookie dough onto prepared cookie sheets, spacing about 12 cookies per sheet.
Baking
- Bake for 10 to 13 minutes, until edges are set and tops look slightly puffed.
- Allow cookies to cool on the cookie sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
Measure flour accurately and ensure ingredients are at room temperature before mixing.