Description
Soft, moist pumpkin chocolate chip cookies made with pumpkin puree, warm cinnamon, brown sugar, and plenty of semisweet chocolate chips.
Ingredients
- 1 cup canned pumpkin puree
- 1 large egg or 1/4 cup unsweetened applesauce
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 cup plus 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon or pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 2 cups all-purpose flour
- 1 1/3 cups semisweet chocolate chips
Instructions
- Preheat the oven to 375°F. Line baking sheets with parchment paper or coat them lightly with nonstick cooking spray.
- Whisk the pumpkin puree, egg, granulated sugar, brown sugar, canola oil, vanilla extract, and cinnamon in a large bowl until smooth.
- Stir the salt, baking soda, baking powder, and flour together in a separate bowl.
- Add the dry ingredients to the pumpkin mixture and fold just until combined.
- Stir in the semisweet chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between the cookies.
- Bake for 10 to 13 minutes, until the tops look set and the edges feel lightly firm.
- Let the cookies cool on the baking sheets for 3 minutes, then transfer them to a wire rack.
Notes
- Use pure canned pumpkin puree, not sweetened pumpkin pie filling.
- For less fluffy cookies, use only 1/4 cup canola oil and omit the additional 2 tablespoons.
- Replace the egg with 1/4 cup unsweetened applesauce when needed.
- Store cooled cookies in an airtight container at room temperature for up to 4 days.
- Freeze fully cooled cookies for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 132
- Sugar: 12
- Sodium: 76
- Fat: 6
- Saturated Fat: 2
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 1
- Protein: 2
- Cholesterol: 6