Pumpkin Chocolate Chip Cookies
This soft Pumpkin Chocolate Chip Cookies recipe is a must make every Fall and only takes 20 minutes. They are moist, flavorful, and my top favorite Fall cookie!
Servings: 24
Calories: 184kcal
Equipment
- Parchment Paper optional
Ingredients
- 1 cup granulated sugar (200 g)
- 1/2 cup oil (vegetable or canola oil) (120 ml)
- 1 teaspoon milk (5 ml)
- 1 large egg
- 1 teaspoon vanilla extract (5 ml)
- 1 cup canned pumpkin (or homemade pumpkin puree) (245 g)
- 2 cups all-purpose flour (250 g)
- 1 1/2 teaspoons ground cinnamon (3 g)
- 1/2 teaspoon salt (3 g)
- 2 teaspoons baking powder (8 g)
- 1 teaspoon baking soda (5 g)
- 1 1/2 cups semi-sweet chocolate chips or milk chocolate (260 g)
Instructions
- Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper, or spray very lightly with non-stick cooking spray.
- Add sugar and oil to a mixing bowl and stir well to combine.
- Add egg, milk, pumpkin and vanilla and mix until smooth. In a separate bowl, stir together the dry ingredients.
- Add the dry ingredients and chocolate chips to the wet ingredients then stir just until incorporated.
- Drop by large spoonfuls onto prepared cookie sheet.*
- Bake at 375 degrees F for 10-12 minutes, or longer (depending on size), until no longer glossy looking on top.
Video
Notes
This recipe will make about 2 dozen small pumpkin cookies. I like to make mine extra big, like the ones you get at a bakery. I cook those extra big cookies for about 12-15 minutes, and it makes about 18-20 cookies.
Nutrition
Calories: 184kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 134mg | Potassium: 100mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1607IU | Vitamin C: 0.4mg | Calcium: 34mg | Iron: 1mg
Recipe Link
Recipe Video
