Description
Delight in these soft and flavorful Pumpkin Chocolate Chip Cookies, perfect for fall or any time you crave a moist, spiced treat. Combining warm pumpkin pie spices, pumpkin puree, and sweet milk chocolate chips, these cookies are a comforting twist on a classic favorite. Easy to prepare and bake, they yield a batch of 30 irresistible cookies with a perfect balance of spice and sweetness.
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 1/2 teaspoons vanilla extract
Add-ins
- 1 bag (11.5 ounces) milk chocolate chips (Guittard baking chips recommended)
Instructions
- Preheat and Prepare: Preheat your oven to 350 degrees F (175 degrees C). Line two large cookie sheets with parchment paper and set aside to ensure cookies bake evenly and do not stick.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, pumpkin pie spice, ground cinnamon, baking powder, baking soda, and salt until well combined and sifted. This ensures even distribution of the leavening agents and spices.
- Combine Sugars and Oil: In a separate large bowl, add the granulated sugar, light brown sugar, and vegetable oil. Using an electric hand mixer, beat these ingredients until they are fully combined and creamy, forming the base of your cookie dough.
- Add Wet Ingredients: Beat in the egg, pumpkin puree, and vanilla extract to the sugar and oil mixture. Mix just until everything is combined to maintain a tender texture.
- Incorporate Dry Mixture: Gradually add the dry ingredient mixture to the wet ingredients. Mix gently just until combined; be careful not to over-mix to keep the cookies light and tender.
- Fold in Chocolate Chips: Gently fold in the milk chocolate chips evenly through the dough, ensuring each cookie will have delicious pockets of chocolate.
- Scoop Dough and Bake: Drop about 2 tablespoons of dough per cookie onto the prepared cookie sheets, spacing them approximately 2 inches apart to allow spreading. You can place 15 cookies per sheet.
- Bake: Place the cookie sheets in the oven and bake for 12 minutes, or until the edges are lightly golden but the centers remain soft.
- Cool and Serve: Carefully remove the cookies from the oven and allow them to cool on the cookie sheets. This helps them set and maintains their softness before transferring to a wire rack or serving.
Notes
- For softer cookies, do not over-bake and allow them to cool on the baking sheet.
- Using canned pumpkin puree keeps the texture moist and consistent.
- You can substitute dark or semi-sweet chocolate chips for a different chocolate flavor.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Make sure not to over-mix the batter to prevent tough cookies.
- For an extra touch, sprinkle a pinch of sea salt on top before baking.
