Description
Delicious pumpkin chocolate chip cookies that remain soft and tender for days, combining the rich flavors of pumpkin and chocolate.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla bean paste
- 1 cup canned pumpkin puree
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and prepare your baking sheets.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt.
- In a large bowl, blend the granulated sugar, light-brown sugar, and vegetable oil until creamy.
- Add the egg and vanilla bean paste to the sugar mixture and beat until smooth. Fold in the pumpkin puree.
- Gradually mix the dry ingredients into the wet mixture until combined.
- Fold in the semi-sweet chocolate chips.
- Using a cookie scoop, drop dough onto prepared baking sheets, spacing them 2 inches apart.
- Bake in the oven for 11 to 13 minutes, or until lightly golden around the edges.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack.
Notes
Chilling the dough for an hour enhances flavors and texture. Store in an airtight container to maintain softness.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg