Pumpkin Chocolate Chip Cookies
What are Pumpkin Chocolate Chip Cookies
Pumpkin met chocolate. They fell in love. Then flour showed up and said, “Let’s make it official.” The result? Pumpkin chocolate chip cookies. Soft, sweet, and just slightly chaotic. These cookies don’t ask for much, but they deliver big. If a cozy blanket and a slice of pie had a cookie child, this would be it.
These cookies are soft. They are sweet. They have pumpkin. They have chocolate. They go well with coffee, tea, or straight from the tray with no witnesses. The pumpkin makes them moist. The chocolate chips make them exciting. One bite is enough to win people over.
Ingredients
- 1 cup canned pumpkin
- 1 cup white sugar
- ½ cup vegetable oil
- 1 egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon milk
- 1 tablespoon vanilla extract
- 2 cups semisweet chocolate chips
Prep Time
- Prep time: 15 minutes
- Bake time: 10 to 12 minutes
- Cool time: 10 minutes
- Total time: About 40 minutes
How to Make Pumpkin Chocolate Chip Cookies
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, mix pumpkin, sugar, oil, and egg. Stir until smooth.
- In another bowl, mix flour, baking powder, cinnamon, and salt.
- In a small bowl, dissolve baking soda in milk. Add this and the dry mix to the wet mix. Stir well.
- Add vanilla and chocolate chips. Stir until everything is friendly with each other.
- Drop spoonfuls of dough onto the baking sheet. Leave space between each one.
- Bake for 10 to 12 minutes. Edges should be firm, but centers should still be soft.
- Let cookies cool on the sheet for 5 minutes. Then move to a wire rack. Or straight to your mouth. We don’t judge.
Tips
If you want more spice, add nutmeg or cloves. If you want bigger cookies, make them bigger. Just bake them a bit longer. Watch the edges. If they look golden, they’re ready. If they look confused, give them another minute.
Nutrition Info (per cookie, based on 24 cookies)
- Calories: 160
- Fat: 8g
- Carbs: 22g
- Sugar: 14g
- Protein: 2g
Final Thoughts
These cookies are easy. They are quick. They taste like fall and joy. Make them once, and people will ask for more. Make them twice, and they’ll call you the cookie person. Wear that title proudly.
Pumpkin Chocolate Chip Cookies
Irresistibly soft and spiced, with melty chocolate pockets in every bite. A warm, cakey hug of autumn bliss. 🍫🎃
Ingredients
- 1 cup canned pumpkin
- 1 cup white sugar
- ½ cup vegetable oil
- 1 egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon milk
- 1 tablespoon vanilla extract
- 2 cups semisweet chocolate chips
Instructions
- Heat it up: Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
- Mix the wet stuff: In a big bowl, stir pumpkin, sugar, oil, and egg until smooth.
- Mix the dry stuff: In another bowl, whisk flour, baking powder, cinnamon, and salt.
- Fizz & mix: Dissolve baking soda in milk, then add to wet mix along with dry mix. Stir well.
- Friendship time: Add vanilla and chocolate chips. Mix until everyone gets along.
- Scoop & space: Drop spoonfuls onto the sheet, leaving room to spread.
- Bake: 10–12 minutes—edges firm, centers soft.
- Cool (or not): Let sit 5 minutes, then transfer. Or eat immediately. Your call. 😊
Enjoy! 🍪
Notes
Spice it up: Add nutmeg or cloves for extra warmth.
Size matters: Want bigger cookies? Shape them larger and bake a bit longer.
Watch the edges: Golden = ready. Confused? Give them another minute. 😊
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving:Calories: 160Total Fat: 8gCarbohydrates: 22gSugar: 14gProtein: 2g
