Description
Soft, chewy pumpkin-spice chocolate chip cookies—loaded with warm flavor and easy to make.
Ingredients
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 large egg
- 1 Tbsp vanilla extract
- 1 tsp baking soda
- 1 tsp milk
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- ½ tsp fine sea salt
- 1–2 cups chocolate chips (semi-sweet or mixed chips)
Instructions
- Preheat oven to 350 °F. Line baking sheet with parchment.
- In large bowl, whisk together pumpkin, sugar, oil, egg, and vanilla until smooth. Stir in milk-dissolved baking soda.
- In separate bowl, whisk flour, baking powder, cinnamon, pumpkin pie spice, and salt.
- Pour dry mixture into wet and stir until just barely combined; do not overmix.
- Fold in chocolate chips.
- Use scoop to drop dough 2″ apart onto baking sheet; press extra chips on top if desired.
- Bake 10–13 minutes until edges set and tops look matte; center may still look slightly glossy.
- Let cool 5 minutes on sheet, then transfer to rack to cool completely.
Notes
- Use canned pumpkin, not pie filling.
- For extra soft cookies, under-bake by 1–2 minutes.
- Add-ins: nuts, oats, or use mini chips for more chocolate in every bite.
- Store in airtight container for up to 4 days; freeze up to 3 months.