Soft Pumpkin Chocolate Chip Cookies
Soft pumpkin chocolate chip cookies are a warm, cozy treat, combining the natural sweetness of pumpkin with delicious chocolate, perfect for fall baking.
Ingredients
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup vegetable or canola oil Can substitute with other neutral oils
- 1 teaspoon milk Can substitute with water or more pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin or homemade pumpkin puree Ensure it's well-mixed for even flavor
Dry Ingredients
- 2 cups all-purpose flour Measure accurately for consistency
- 1 1/2 teaspoons ground cinnamon Adds warmth and enhances pumpkin flavor
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
Chocolate Chips
- 1 1/2 cups semi-sweet or milk chocolate chips For extra sweetness
Instructions
Preparation
- Preheat oven to 375°F (190°C) and prepare a baking sheet with parchment paper or non-stick spray.
- In a mixing bowl, combine granulated sugar and vegetable oil, stirring until well blended.
- Add the egg, milk, pumpkin, and vanilla extract to the sugar-oil mixture and mix until smooth.
- In a separate bowl, whisk together flour, cinnamon, salt, baking powder, and baking soda.
- Gradually combine the dry mixture with the wet ingredients, mixing just until incorporated. Fold in the chocolate chips.
Baking
- Drop large spoonfuls of dough onto the prepared baking sheet, leaving space between each.
- Bake for 10-12 minutes until the cookies lose their glossy appearance. Let cool slightly before transferring to a wire rack.
Notes
For extra softness, do not overbake. Store cookies in an airtight container to maintain freshness. You can substitute or add nuts/raisins to the batter if desired.