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5 from 2 votes

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.






Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: Pumpkin Chocolate Chip Cookies
Servings: 30 cookies
Calories: 147kcal
Author: Maushmi Singh

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.