Description
Delightfully soft and spiced pumpkin chocolate chip cookies, perfect for fall or anytime you crave a flavorful twist on a classic treat. Combining warm pumpkin pie spices with sweet chocolate chips, these cookies bake up moist and tender with just the right balance of sweetness and spice.
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 ½ teaspoons vanilla extract
Add-ins
- 1 bag (11.5 ounces) milk chocolate chips (such as Guittard baking chips)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line two large cookie sheets with parchment paper to ensure the cookies do not stick and for easy cleanup. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, pumpkin pie spice, ground cinnamon, baking powder, baking soda, and salt until fully combined and aerated. Set this mixture aside.
- Combine Sugars and Oil: In a separate large bowl, use an electric hand-mixer to beat together the granulated sugar, light brown sugar, and vegetable oil until well combined and smooth.
- Add Egg, Pumpkin, and Vanilla: Beat the egg into the sugar and oil mixture, followed by the canned pumpkin puree and vanilla extract. Mix until just combined to avoid overworking the dough.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently and just until everything is combined. Be careful not to overmix to maintain a tender cookie texture.
- Fold in Chocolate Chips: Using a spatula, fold the milk chocolate chips evenly into the cookie dough.
- Scoop and Bake: Drop tablespoons (about 2 tbsp) of dough per cookie onto the prepared cookie sheets, spacing each cookie about 2 inches apart. Each sheet should hold about 15 cookies.
- Bake and Cool: Bake in the preheated oven for 12 minutes. Remove carefully from the oven and allow the cookies to cool on the cookie sheets to set properly before transferring or serving.
Notes
- Do not overmix the dough once the flour is added to keep the cookies soft and tender.
- Using canned pumpkin puree ensures the proper moisture balance; avoid pumpkin pie filling which contains added sugars and spices.
- For a dairy-free option, substitute milk chocolate chips with vegan chocolate chips.
- Cookies will firm up more as they cool, so slightly underbaking ensures a moist texture.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
