The BEST Pumpkin Chocolate Chip Cookies
Soft, flavorful pumpkin chocolate chip cookies packed with warm fall spices and sweet chocolate chips. Easy to make with simple pantry ingredients, these cookies bake up tender and delicious every time.
Equipment
- Mixing Bowls
- Baking Sheet
- Parchment Paper
- Measuring cups and spoons
- Whisk or Spoon
Ingredients
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil or avocado oil
- 1 large egg
- 1 tbsp vanilla extract
- 1 tsp baking soda
- 1 tsp milk
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp fine sea salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the pumpkin puree, sugar, vegetable oil, vanilla extract, and egg until smooth and well combined.
- In a small bowl, dissolve the baking soda in the milk. Stir this mixture into the wet ingredients.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the pumpkin mixture and stir just until combined.
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–13 minutes, or until the bottoms are lightly browned and a toothpick inserted into the center comes out clean.
- Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.
Notes
Use room-temperature ingredients for the best texture. Avoid overmixing the dough after adding the flour. For softer cookies, slightly underbake them. Chocolate chips can be lightly coated with flour before folding into the dough to help prevent sinking.