Description
These soft, cake-like pumpkin chocolate chip cookies are the quintessential autumn comfort food. Combining the warmth of pumpkin puree, aromatic cinnamon, and pumpkin spice with melty semisweet chocolate chips, they offer a tender texture that melts in your mouth. Easy to whip up in a single bowl, these cookies are perfect for beginner bakers and seasoned pros alike, making them a must-have treat for every fall gathering or cozy morning coffee.
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 tablespoons ground cinnamon
1 teaspoon pumpkin spice
1/2 teaspoon salt
1 cup pumpkin puree
1 cup granulated sugar
1/2 cup vegetable oil
1 large egg
1 tablespoon vanilla extract
1 1/2 cups semisweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt.
In a separate bowl, combine the pumpkin puree, granulated sugar, oil, egg, and vanilla extract until smooth.
Add the wet ingredients into the dry ingredients and stir until just combined.
Fold in the semisweet chocolate chips.
Drop spoonfuls of dough onto the prepared baking sheet.
Bake for 12-15 minutes, or until the edges are set and the centers are soft but cooked through.
Remove from the oven and let cool on a wire rack.
Notes
Ensure your pumpkin puree is 100% pumpkin, not pumpkin pie filling. For the best results, use an egg at room temperature to help with emulsification. Store in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 2g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg