Pumpkin Chocolate Chip Cookies Recipe #2
These pumpkin chocolate chips cookies are super soft, sweet and delicious that only takes a very little amount of your time including the preparation and cooking time both. Use all those alluring autumn spices to get the different flavors in your cookies. I am a hundred percent sure that you are surely going to love these extremely chewy, yummy and pumpkiny cookies.
Servings: 30 cookies
Calories: 147kcal
Ingredients
- 1 cup(240 g)
canned pumpkin puree - 2 Cups (248 g)
all-purpose flour - 1
1/2
Cups (255 g)
semi-sweet chocolate chips - 3/4 tsp baking soda
- 2 tsp baking powder
- 1 large egg
- 1/2 cup
(100 g)
granulated sugar - 1/2 cup
(110 g)
packed light-brown sugar - 1
1/2
tsp ground cinnamon - 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
- 1 tsp vanilla extract
- 1/2 cup
(120 ml)
vegetable oil - 1/2 tsp salt
Instructions
- For preparing this chewy pumpkin cookies first preheat oven to 350-degree temperature. Line your baking sheets with parchment paper or silicone baking mats.
- Whisk baking powder, baking soda, flour, nutmeg, cloves, ginger, cinnamon, and salt in a mixing bowl for 20 seconds and then set aside.
- Now blend granulated sugar, brown sugar and vegetable oil in a mixer until they combined well.
- Mix the vanilla and egg together and blend in the pumpkin puree.
- Now mix the flour into the mixture and mix it in mixer at low speed until it is combined well. Keep the batter bit wet.
- With the help of rubber spatula fold in all chocolate chips while folding your batter in order to combine them evenly.
- Drop your dough now on baking sheets lined with silicone liners or parchment paper with the help of a medium cookie dough scoop or a spoon, 2 tbsp for each dough at a time. Maintain spacing between each cookie of 2 inches distance.
- Bake your dough on the preheated oven until the edges are set perfectly. It will take about 11 to 13 minutes' time.
- Let your cookies cool for several minutes before transferring them to the wire rack to cool down.
- Store your cookies in an airtight container in a single layer. Storing in an airtight container for a few hours helps in keeping your cookies soften all the time.
Notes
- For measuring your flour use the scoop and level method.
- You can substitute 2 and ½ tsp pumpkin pie spice with the spices listed above in the ingredients head if you don’t have pumpkin pie spice.
- For the perfect texture of cookies use canned pumpkin only.
- You can use ¾ cup semi-sweet chocolate chips and ¾ cup milk chocolate chips if you want so to get a mild blend.