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Pumpkin Chocolate Chip Cookies

Deliciously soft and chewy cookies made with pumpkin puree and chocolate chips, perfect for sharing during the fall season.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree Use pure pumpkin puree for best flavor.
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 large egg
Dry Ingredients
  • 2 cups all-purpose flour Can substitute with gluten-free flour blend.
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
Mix-ins
  • 1 cup chocolate chips Consider using white chocolate or butterscotch chips.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, mix together pumpkin puree, brown sugar, granulated sugar, vegetable oil, and egg until well combined.
  3. In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet ingredients until just combined.
  5. Fold in chocolate chips.
  6. Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
  7. Bake for 10-12 minutes or until edges are lightly golden.
  8. Allow to cool before serving.

Notes

You can serve these cookies warm or at room temperature, and they are delicious on their own or paired with milk or coffee. For an extra touch, sprinkle powdered sugar on top before serving. Store in an airtight container for up to a week at room temperature or freeze for up to three months. Remember not to overmix the dough as it can make the cookies tough, and feel free to add nuts for extra crunch.