The Best Pumpkin Chocolate Chip Cookies
If you love a moist, cakey, chocolate chip cookie, then look no further! This pumpkin version has an incredible texture and just the right amount of warm spices to complement the chocolate perfectly. Baking them is a ritual in our house once the weather begins to cool off. Making them last is another story!The original recipe for these cookies can be found on I Heart Naptime.
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.
Nutrition Facts
The Best Pumpkin Chocolate Chip Cookies
Amount per Serving
Calories
134
% Daily Value*
Fat
7
g
11
%
Saturated Fat
2
g
13
%
Trans Fat
0.02
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
5
mg
2
%
Sodium
115
mg
5
%
Potassium
56
mg
2
%
Carbohydrates
18
g
6
%
Fiber
1
g
4
%
Sugar
10
g
11
%
Protein
1
g
2
%
Vitamin A
1280
IU
26
%
Vitamin C
0.4
mg
0
%
Calcium
33
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.