Description
Delight in these easy pumpkin chocolate chip cookies, perfectly spiced and wonderfully moist with sweet chocolate chips. A simple recipe that blends seasonal pumpkin puree with warm pumpkin pie spice, creating a festive treat ideal for fall or any cozy occasion.
Ingredients
Wet Ingredients
- ½ Cup Vegetable Oil
- ½ Cup White Sugar
- ⅔ Cup Light Brown Sugar
- 1 Large Egg
- 1 Cup Pumpkin Puree
- ¾ teaspoon Vanilla Extract
Dry Ingredients
- 2 ¼ Cups All-Purpose Flour
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 Tablespoon Pumpkin Pie Spice
Add-ins
- 1 ¾ Cups Mini Chocolate Chips
Instructions
- Preheat Oven: Set your oven to 350 ℉ (175 ℃) and prepare cookie sheets by lining them with silpat mats or parchment paper to prevent sticking.
- Mix Wet Ingredients: In a standing mixer, combine the vegetable oil, white sugar, and light brown sugar. Beat for about 2 minutes until smooth and well incorporated.
- Add Egg: Add in the large egg to the mixture and beat for an additional 30 seconds to ensure even blending.
- Add Pumpkin and Vanilla: Gradually mix in the pumpkin puree and vanilla extract on low speed, slowly increasing to medium until the batter is smooth and even in texture.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice to evenly distribute all dry components.
- Add Chocolate Chips: Stir the mini chocolate chips into the dry ingredients. This helps distribute the chips evenly throughout the cookie dough.
- Mix Dry and Wet Ingredients: Gradually add the dry mixture along with the chocolate chips to the wet batter. Mix until just combined to avoid overmixing and maintain tender cookies.
- Portion Dough: Using a cookie scoop or spoon, place evenly sized dough mounds onto the prepared cookie sheets, spacing them adequately to allow spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the tops are dry looking and set but still soft to the touch.
- Cool and Store: Remove the cookies from the oven and let them cool completely on the cookie sheets before transferring to an airtight container for storage.
Notes
- If you don’t have pumpkin pie spice, you can make your own by combining cinnamon, nutmeg, ginger, and cloves.
- Using mini chocolate chips helps distribute the sweetness evenly without overpowering the pumpkin flavor.
- Allowing the cookies to cool completely helps them set properly and improves texture.
- These cookies store well in an airtight container at room temperature for up to 5 days or can be frozen for longer storage.