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Pumpkin Chocolate Chip Cookies

Delicious and chewy cookies that blend pumpkin puree with rich chocolate chips, perfect for fall gatherings and cozy nights.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree Use pure pumpkin puree, not pie filling.
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour For a healthier option, substitute some with whole wheat flour.
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
Mix-ins
  • 1 cup chocolate chips For a fruity twist, consider using dried cranberries or raisins.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, mix together the pumpkin puree, brown sugar, granulated sugar, vegetable oil, egg, and vanilla extract until everything is well combined.
  3. In another bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to over-mix.
  5. Gently fold in the chocolate chips.
Baking
  1. Drop spoonfuls of cookie dough onto a baking sheet lined with parchment paper, spacing them out evenly.
  2. Bake the cookies for 10-12 minutes, or until the edges are lightly golden.
  3. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm or at room temperature. Great with milk or coffee. Consider adding a scoop of vanilla ice cream for a treat.