Description
Delightfully soft and moist pumpkin chocolate chip cookies infused with warm spices and loaded with semi-sweet chocolate chips. Perfect for fall or any time you crave a cozy, flavorful treat that combines the comforting flavors of pumpkin and cinnamon with rich chocolate.
Ingredients
Units
Scale
Dry Ingredients
- 2 cups (250g) all-purpose flour (spoon and level to measure flour)
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) packed light-brown sugar
- 1/2 cup (120ml) vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (240g) canned pumpkin puree
Add-ins
- 1 1/2 cups (255g) semi-sweet chocolate chips
Instructions
- Preheat and prepare pans: Preheat your oven to 350 degrees Fahrenheit (175°C). Line baking sheets with silicone baking mats or parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt for about 20 seconds. Set this mixture aside.
- Cream sugars and oil: Using the paddle attachment on your stand mixer, blend together the granulated sugar, light-brown sugar, and vegetable oil until fully combined and smooth.
- Add wet flavorings: Mix in the egg and vanilla extract, blending well. Then, blend in the canned pumpkin puree until the mixture is uniform.
- Combine wet and dry mixtures: With your mixer on low speed, slowly add the flour and spice mixture to the wet ingredients. Mix just until nearly combined, stopping to scrape down the sides of the bowl as needed. The batter will be quite wet.
- Fold in chocolate chips: Using a rubber spatula, gently fold the semi-sweet chocolate chips into the batter until they are evenly distributed without overmixing.
- Portion the dough: Drop the cookie dough onto the prepared baking sheets in 2-tablespoon-sized portions, using a medium cookie scoop or two spoons. Space the cookies about two inches apart to allow for spreading.
- Bake the cookies: Bake the cookies in the preheated oven for 11 to 13 minutes, or until they are just set but still soft in the center.
- Cool the cookies: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Storage: Store the cookies in a single layer in an airtight container. These cookies taste best after resting for a few hours in the container, as they soften and develop flavor further.
Notes
- Use canned pumpkin puree for consistent moisture and flavor in the cookies.
- If you prefer a simpler spice blend, substitute 2 1/2 teaspoons of pumpkin pie spice for the mixture of cinnamon, ginger, nutmeg, and cloves.
- Feel free to increase the amount of cinnamon up to 2 teaspoons for a spicier flavor profile.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
