Description
These Pumpkin Chocolate Chip Cookies combine the warm spices of pumpkin pie with rich milk chocolate chips for a soft, flavorful treat perfect for fall or any time of year. Moist and tender with a hint of spice, these cookies are easy to make and delightfully satisfying.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1 cup canned pumpkin puree
- 1 ½ teaspoons vanilla extract
Add-ins
- 1 bag (11.5 ounces) milk chocolate chips (I use the Guittard baking chips)
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350 degrees F (175 degrees C). Line two large cookie sheets with parchment paper to prevent sticking and make cleanup easier.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, pumpkin pie spice, ground cinnamon, baking powder, baking soda, and salt until fully combined and well sifted. Set aside.
- Combine Sugars and Oil: In a separate large bowl, add the granulated sugar, packed light brown sugar, and vegetable oil. Using an electric hand-mixer, beat the mixture until the ingredients are thoroughly combined and smooth.
- Add Egg, Pumpkin, and Vanilla: To the sugar and oil mixture, beat in the egg, canned pumpkin puree, and vanilla extract until just combined. Be careful not to overmix.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently just until combined. Avoid overmixing to keep the cookies tender.
- Fold in Chocolate Chips: Fold in the milk chocolate chips evenly into the dough with a spatula to distribute them throughout.
- Form and Bake Cookies: Using a tablespoon or small scoop, drop approximately 2 tablespoons of dough per cookie onto the prepared cookie sheets, spacing each cookie about 2 inches apart (around 15 cookies per sheet).
- Bake and Cool: Bake the cookies in the preheated oven for 12 minutes. Remove the cookie sheets carefully from the oven and allow the cookies to cool directly on the sheets before transferring.
Notes
- Do not overmix the dough once the flour is added to ensure soft, tender cookies.
- Using parchment paper helps prevent sticking and makes cleanup easy.
- Feel free to substitute dark chocolate chips for a richer flavor.
- These cookies can be stored in an airtight container at room temperature for up to 4 days.
- For a nuttier texture, add chopped walnuts or pecans along with the chocolate chips.
