Pumpkin Chocolate Chip Cookies
Deliciously soft and chewy cookies combining pumpkin puree and chocolate chips, perfect for a cozy snack or dessert.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree adds moisture
- 1 cup granulated sugar sweetness
- 1/2 cup canola or vegetable oil fat for tenderness
- 1 teaspoon vanilla extract aroma and flavor
- 1 large egg binds ingredients
- 1 teaspoon milk moisture
Dry Ingredients
- 2 cups flour structure
- 2 teaspoons baking powder leavening
- 1 teaspoon cinnamon warmth
- 1/2 teaspoon salt enhances flavor
- 1 teaspoon baking soda leavening
Add-ins
- 1 cup semi-sweet chocolate chips sweetness and richness
- 1 cup chopped walnuts optional but highly recommended for crunch
Instructions
Preparation
- Preheat your oven to 375 degrees F (190 degrees C).
- Line your cookie sheets with parchment paper or lightly grease them.
- In a stand mixer, combine the pumpkin puree, sugar, canola oil, vanilla extract, and the large egg. Mix until smooth.
- In a separate bowl, stir together the flour, baking powder, cinnamon, and salt.
- Dissolve the baking soda with milk in a small bowl, then add both the dry and wet mixtures to the pumpkin mixture. Mix thoroughly.
- Stir in the semi-sweet chocolate chips and walnuts (if using).
Baking
- Using a medium cookie scoop, drop mounds of dough onto the prepared sheets.
- Bake the cookies for 10 to 12 minutes.
- Allow the cookies to cool slightly on the sheets before transferring to a wire rack.
Notes
Store the cookies at room temperature in an airtight container for up to five days. For longer storage, refrigerate or freeze them with layers separated by parchment paper.