Description
Delightfully soft and chewy pumpkin chocolate chip cookies that blend the warm flavors of cinnamon and pumpkin with rich semisweet chocolate chips. These autumn-inspired cookies offer a perfect balance of sweetness and spice, enhanced by a hint of vanilla and optional crunchy walnuts, baked to golden perfection.
Ingredients
Units
Scale
Main Ingredients
- 1 cup canned pumpkin
- 1 cup white sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon baking soda
- 1 teaspoon milk
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
- 1/2 cup chopped walnuts (Optional)
- 1 tablespoon vanilla extract
Instructions
- Prepare Ingredients: Gather all the ingredients and preheat your oven to 350°F (175°C). Grease a baking sheet to prevent the cookies from sticking.
- Mix Wet Ingredients: In a large bowl, combine the canned pumpkin, white sugar, vegetable oil, and the large egg. Mix these ingredients thoroughly to form a smooth base.
- Dissolve Baking Soda: In a small bowl, dissolve the baking soda in the teaspoon of milk. Stir until fully dissolved and then add this mixture to the pumpkin mixture.
- Combine Dry Ingredients: In a separate bowl, stir together the all-purpose flour, baking powder, ground cinnamon, and salt to ensure even distribution of the leavening agents and spices.
- Mix Dry and Wet: Gradually add the dry ingredients to the wet pumpkin mixture. Stir well to create a consistent cookie dough.
- Add Flavorings: Fold in the semisweet chocolate chips, chopped walnuts if using, and the tablespoon of vanilla extract. Stir gently just to combine all ingredients evenly without overmixing.
- Form Cookies: Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them adequately apart to allow for spreading.
- Bake: Place the baking sheet in the preheated oven and bake for approximately 10 minutes or until the cookies are lightly browned and firm to the touch.
- Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your pumpkin chocolate chip cookies!
Notes
- For a nuttier flavor and added texture, include the optional chopped walnuts.
- Make sure not to overbake; cookies should be soft and chewy, not hard.
- If you prefer a stronger pumpkin taste, ensure you use pure canned pumpkin, not pumpkin pie filling.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
