Soft Chewy Pumpkin Chocolate Chip Cookies
Delightful cookies bursting with pumpkin and chocolate flavor, perfect for fall.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree Use canned or homemade pumpkin puree.
- 1 cup brown sugar Packed brown sugar for sweetness.
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil Can substitute with coconut oil.
- 2 large eggs
- 1 teaspoon vanilla extract Can be replaced with maple syrup for flavor variations.
Dry Ingredients
- 2 cups all-purpose flour Whole wheat flour can be used for more fiber.
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Add-ins
- 1 cup chocolate chips Use semi-sweet or dark chocolate.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the wet ingredients: pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until combined.
- In a separate bowl, whisk together the dry ingredients: all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture and stir gently until just combined.
- Fold in the chocolate chips.
Baking
- Drop tablespoons of cookie dough onto a baking sheet lined with parchment paper, leaving space between each.
- Bake for 10-12 minutes, or until the edges are golden brown and centers look set.
- Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week. For longer storage, refrigerate for up to two weeks or freeze for about three months. Reheat in an oven or air fryer at 300°F (150°C) for a few minutes for freshness.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 17gProtein: 1gFat: 5gSaturated Fat: 1gSodium: 100mgFiber: 1gSugar: 9g
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