Description
These Pumpkin Chocolate Chip Cookies are a delightful fall treat combining the rich flavors of pumpkin puree and warm cinnamon with sweet semisweet chocolate chips. Moist and tender with a hint of spice, these cookies are perfect for a cozy snack or dessert.
Ingredients
Scale
Wet Ingredients
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg
- 1 teaspoon milk
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
Add-ins
- 1 cup semisweet chocolate chips
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Combine wet ingredients: In a large mixing bowl, whisk together the canned pumpkin puree, granulated sugar, vegetable oil, and vanilla extract until smooth and thoroughly combined.
- Add egg: Stir in the large egg, continuing to whisk until the egg is fully incorporated into the mixture, ensuring a uniform batter.
- Mix dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, ground cinnamon, and salt to evenly distribute the leavening agents and spices.
- Combine wet and dry: Gradually add the dry ingredients to the pumpkin mixture, stirring gently to avoid over-mixing, just until combined.
- Add baking soda mixture: Dissolve the baking soda in the milk, then add this to the dough, mixing gently until just incorporated to activate the leavening.
- Add chocolate chips and walnuts: Fold in the semisweet chocolate chips and chopped walnuts if using, ensuring even distribution throughout the dough.
- Portion the dough: Drop rounded tablespoons of batter onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading during baking.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the cookie edges begin to firm up and the tops turn a light golden color, indicating doneness.
- Cool: 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, preserving their texture.
Notes
- You can substitute chopped pecans for walnuts if preferred.
- For a dairy-free version, use a non-dairy milk alternative in place of regular milk.
- Ensure not to over-mix the batter to keep cookies tender and soft.
- If you prefer a stronger cinnamon flavor, increase the ground cinnamon to 2 1/2 teaspoons.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
