Description
Delight in these moist and flavorful Pumpkin Spice Chocolate Chip Cookies that combine the warm autumn spices of pumpkin pie with rich chocolate chips. Perfect for fall gatherings or a cozy treat, these cookies are easy to make and bake to a soft, chewy perfection.
Ingredients
Scale
Wet Ingredients
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 1 large egg
- 1 tablespoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoon pumpkin pie spice
- ½ teaspoon kosher salt
Other
- 1 (11.5 oz) bag chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F. Prepare a baking sheet by lining it with parchment paper or a Silpat and set it aside.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, pumpkin pie spice, and kosher salt until well combined.
- Combine Wet Ingredients: In a large mixing bowl, blend canned pumpkin puree, granulated sugar, brown sugar, vegetable oil, vanilla extract, and the egg until the mixture is smooth and homogeneous.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients in three additions, mixing well after each addition until the batter is thoroughly combined and smooth.
- Add Chocolate Chips: Gently fold in the chocolate chips until they are evenly distributed throughout the batter, taking care not to overmix which could toughen the cookies.
- Shape Cookies: Drop heaping spoonfuls of batter onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow for spreading during baking.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 11 minutes until they are set and lightly golden around the edges.
- Cool Cookies: Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely, ensuring the best texture before storing.
Notes
- For softer cookies, avoid overbaking; remove them from the oven as soon as edges are set.
- Use fresh pumpkin puree for best flavor; canned pumpkin is a convenient alternative.
- Adjust pumpkin pie spice levels to your liking for more or less spice intensity.
- If dairy-free, confirm chocolate chips are dairy-free or substitute with your preferred chips.
- Store cookies in an airtight container at room temperature to keep them fresh for several days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
