Pumpkin Cookies with Chocolate Chips
Whenever you’re in the mood for a sweet and seasonal delight, these Pumpkin Cookies with Chocolate Chips offer a soft, chewy texture infused with warm spices and studded with rich chocolate, making them an irresistible autumn treat.
Servings 30
Ingredients
- 2 cups 250gr all-purpose flour
- 2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup 100gr granulated sugar
- 1/2 cup 110gr packed light brown sugar
- 1/2 cup 120ml vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup 240gr canned pumpkin puree
- 1 1/2 cups 255gr semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F and line your baking sheets with silicone mats or parchment paper.
- In a mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
- In a stand mixer with the paddle attachment, mix the granulated sugar, brown sugar, and vegetable oil until well combined.
- Add the egg, vanilla, and pumpkin puree to the sugar mixture and mix until smooth.
- Slowly add the dry ingredients to the wet mixture on low speed. Blend until just combined, scraping down the sides as needed (the batter will be a bit wet).
- Fold in the chocolate chips using a rubber spatula.
- Scoop about 2 tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12 minutes or until the cookies are just set.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Store the cookies in a single layer in an airtight container. They get even softer and more delicious after resting for a few hours.