Description
These Classic Pumpkin Chocolate Chip Cookies are the perfect combination of cozy pumpkin flavor and rich chocolate chips. Soft, chewy, and packed with fall spices, these cookies are an irresistible treat for any occasion!
Ingredients
Scale
- 1 cup canned pumpkin
- 1 cup white sugar
- 1/2 cup vegetable oil
- 1 egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon milk
- 1 tablespoon vanilla extract
- 2 cups semisweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease cookie sheets or line with parchment paper.
- In a large mixing bowl, combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, whisk together flour, baking powder, cinnamon, and salt.
- In a small bowl, dissolve the baking soda in milk and stir it into the pumpkin mixture. Gradually add the dry ingredients to the pumpkin mixture and mix well until fully incorporated.
- Stir in the chocolate chips.
- Drop spoonfuls of cookie dough onto the prepared cookie sheets, spacing them about 2 inches apart.
- Bake for about 10 minutes, or until the cookies are lightly browned and firm to the touch.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For chewier cookies, slightly underbake them.
- Add chopped nuts, such as walnuts or pecans, for extra texture and flavor if desired.
- Store the cookies in an airtight container at room temperature for up to 5 days. They also freeze well for up to 3 months—just thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes