Soft-Baked Pumpkin Chocolate Chip Cookies
Deliciously soft and chewy cookies made with pumpkin puree and semisweet chocolate chips.
Ingredients
Main Ingredients
- 1 cup canned pumpkin puree
- 1 cup white sugar
- 0.5 cup vegetable oil
- 1 large egg
- 2 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 0.5 tsp salt
- 1 tsp baking soda
- 1 tsp milk
- 1 tbsp vanilla extract
- 2 cups semisweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, mix together the pumpkin, sugar, vegetable oil, and egg until well combined.
- In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Dissolve the baking soda in the milk and add it to the wet ingredients along with the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
- Drop spoonfuls of dough onto the prepared baking sheets, leaving space between each cookie.
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
For an extra burst of flavor, consider adding a sprinkle of pumpkin pie spice to the cookie dough.