Pumpkin Chocolate Chip Cookies
- Cook Time: 27 minutes
- Total Time: 27 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup white sugar
- 1/2 cup vegetable oil
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon milk
- 1 tablespoon vanilla extract
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This ensures the cookies don’t stick and helps them bake evenly.
- In a large mixing bowl, combine the pumpkin puree, white sugar, vegetable oil, and vanilla extract. Whisk them together until the mixture is smooth and the sugar has started to dissolve.
- In a small cup, stir the baking soda into the teaspoon of milk. Once dissolved, stir this mixture into the pumpkin wet ingredients. This helps activate the leavening agent for a better rise.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt. Gradually add these dry ingredients to the wet pumpkin mixture, stirring gently until just combined. Be careful not to overmix, as this can make the cookies tough.
- Using a spatula, gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the thick orange batter.
- Drop rounded tablespoons of dough onto the prepared cookie sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10 to 12 minutes. The cookies are done when the edges are set and a toothpick inserted into the center comes out clean.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting time helps the structure of the cookie set.