Soft and Chewy Pumpkin Chocolate Chip Cookies (Print Version)
Try these soft, chewy Pumpkin Chocolate Chip Cookies that are perfect for fall. Sweet, spiced, and full of chocolate flavor!
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 32 minutes
Servings: 24 Cookies
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Main Ingredients
01 -
15oz can Pumpkin Puree
02 -
1 cup Granulated Sugar
03 -
1/2 cup packed Brown Sugar
04 -
2 large Eggs
05 -
1/2 cup Vegetable Oil
06 -
1 tsp Vanilla Extract
→ Dry Ingredients
07 -
3 cups All-Purpose Flour
08 -
1 tsp Baking Soda
09 -
2 tsp Pumpkin Pie Spice
10 -
1/2 tsp Salt
→ Mix-ins
11 -
2 cups Chocolate Chips
→ Optional Extras
12 -
Chopped nuts
13 -
Dried cranberries
14 -
White chocolate chips
# Instructions:
01 -
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
02 -
In a large bowl, whisk together pumpkin puree, sugars, eggs, oil, and vanilla extract.
03 -
In a separate bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.
04 -
Gradually add dry ingredients to wet ingredients, mixing until just combined. Don't overmix!
05 -
Stir in chocolate chips. Gently fold them in.
06 -
Drop rounded tablespoons of dough onto prepared baking sheets. Bake for 10-12 minutes.
07 -
Let cookies cool on baking sheets for a few minutes before transferring to a wire rack.
# Notes:
01 -
Room temperature eggs are key for a better texture.
02 -
Store leftover cookies in an airtight container at room temperature for up to 3 days or freeze them.
03 -
I've tried using maple syrup instead of brown sugar – unique flavor, but I prefer brown sugar.
04 -
Serve warm with a glass of cold milk or a warm cup of tea!
# Equipment Needed:
01 -
Large bowls
02 -
Whisk
03 -
Baking sheets
04 -
Parchment paper
05 -
Wire rack
# Nutrition (Per Serving):
Calories: 250 calories
Total Fat: 12g
Total Carbohydrate: 35g
Protein: 3g