Soft and cakey with just the right hint of pumpkin spice complementing melty chocolate chips – these cookies are so delicious!
Friends introduced us to pumpkin chocolate chip cookies about 10 years ago. I’m not sure how we went so long without knowing about these treasures, but we’ve spent a decade making up for lost time!
Chocolate chip cookies are probably my favorite, though I do prefer them as bars (also known as blondies) over cookies, as the bars are softer and moister. That’s what makes these cookies so incredible – they’re also super soft and moist. And they have that wonderful hint of pumpkin pie spice, which may be overdone in the food world, but is perfect here (and in pumpkin bread).
Like most of the recipes we share, this one is really easy. Pumpkin puree, vegetable oil, vanilla, and an egg combine with sugar, flour, leavening, salt, spices, and chocolate chips. Mix it together, drop onto prepared baking sheets, and bake. Easy peasy.
The cinnamon and pie spice offer warm flavors that complement the chocolate chips beautifully. Nothing is overpowering – everything works together. Enjoy!
The Best Pumpkin Chocolate Chip Cookies
Ingredients
- 1 cup canned pumpkin puree not pumpkin pie filling
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 1 large egg
- 1 tsp. vanilla
- 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
- ½ tsp. fine sea salt
- 1½ cups chocolate chips
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- Add pumpkin, sugar, vegetable oil, vanilla, and egg in a large bowl and mix until smooth. In a small dish, combine the baking soda and milk, stirring till the baking soda dissolves. Add this mixture to the other wet ingredients.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, pumpkin pie spice, and salt.
- Add the flour mixture to the pumpkin mixture and stir until the flour disappears, being careful not to overmix. Gently fold in the chocolate chips.
- Drop cookies by rounded spoonful about 2 inches apart on the baking sheet. A 2-tablespoon sized cookie scoop is perfect. (I use one from Norpro.)
- Bake 10-12 minutes, till the tops are just beginning to show a little browning. You can also test them with a toothpick. When inserted in the center, it should come out clean.
- Let cool on the baking sheet for about 5 minutes, then transfer to a cooling rack to cool completely.
Notes
- Shiny metal baking sheets work best for cookie baking. Dark, non-stick pans will absorb more heat and cause cookie bottoms to brown faster, before the insides have a chance to finish baking. If you plan to use a dark, non-stick pan, reduce the heat by 25 degrees and keep an eye on the cookies to avoid scorching.
- Check the cookies at the 10-minute mark to determine if they need more time, as the rate at which ovens cook food can vary widely.
- Store cookies in an airtight container for 3-4 days, or freeze them for up to three months.Â