Description

Soft, spiced pumpkin chocolate chip cookies that are tender, fluffy, and bursting with warm fall flavors. Perfect for autumn baking with no dough chilling required.

Ingredients

2 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

1 tsp pumpkin pie spice

1 cup pumpkin puree

1/2 cup vegetable oil

3/4 cup white sugar

1/2 cup brown sugar

1 large egg

1 tbsp vanilla extract

2 cups chocolate chips

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Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
In a large bowl, beat together pumpkin puree, vegetable oil, white sugar, and brown sugar until smooth.
Mix in the egg and vanilla extract until fully combined.
Gradually stir in the dry ingredients until just combined.
Fold in the chocolate chips evenly.
Drop about 1.5 tablespoons of dough onto the prepared baking sheet using a spoon or cookie scoop.
Bake for 10–12 minutes, until edges are golden and centers are set.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use canned pumpkin puree, not pumpkin pie filling.

Cookies stay soft for days thanks to the moisture from the pumpkin.

For a firmer cookie, reduce pumpkin puree by 2–3 tablespoons.

Swap chocolate chips with white or cinnamon chips for variation.

To make dairy-free, use dairy-free chocolate chips.

Store in an airtight container at room temperature for up to 4 days or freeze for longer storage.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 15g
Sodium: 90mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 2g
Cholesterol: 10mg