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Pumpkin Chocolate Chip Cookies

Deliciously fluffy and bursting with flavor, these Pumpkin Chocolate Chip Cookies are the perfect fall treat that combines pumpkin puree with gooey chocolate chips.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree Use canned or homemade pumpkin puree.
  • 1 cup brown sugar Packed brown sugar preferred.
  • 1/2 cup granulated sugar Can be adjusted for sweetness preference.
  • 1/2 cup vegetable oil Can substitute half with unsweetened applesauce for a healthier option.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour Measure correctly to avoid dry cookies.
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt To taste.
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
Mix-Ins
  • 1 cup chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the pumpkin puree, brown sugar, granulated sugar, vegetable oil, and vanilla extract. Mix until smooth and creamy.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Gently fold in the chocolate chips until evenly distributed.
  6. Scoop spoonfuls of dough onto a parchment-lined baking sheet, leaving space between each cookie.
Baking
  1. Bake for 12-15 minutes, or until edges are lightly golden but centers remain soft.
  2. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container for up to a week. Freeze for longer storage and reheat in a microwave or oven.