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Clean recipe · tastesbetterfromscratch.com

Pumpkin Chocolate Chip Cookies

This soft Pumpkin Chocolate Chip Cookies recipe is a must make every Fall and only takes 20 minutes. They are moist, flavorful, and my top favorite Fall cookie!

Original recipe: tastesbetterfromscratch.com

Yield:
24 servings
Prep:
10 min
Cook:
10 min
Total:
20 min
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Pumpkin Chocolate Chip Cookies

Ingredients

  1. 1 cup granulated sugar ((200 g))
  2. 1/2 cup oil ((vegetable or canola oil) (120 ml))
  3. 1 teaspoon milk ((5 ml))
  4. 1 large egg
  5. 1 teaspoon vanilla extract ((5 ml))
  6. 1 cup canned pumpkin
  7. 2 cups all-purpose flour ((250 g))
  8. 1 1/2 teaspoons ground cinnamon ((3 g))
  9. 1/2 teaspoon salt ((3 g))
  10. 2 teaspoons baking powder ((8 g))
  11. 1 teaspoon baking soda ((5 g))
  12. 1 1/2 cups semi-sweet chocolate chips (or milk chocolate (260 g))

Instructions

  1. Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper, or spray very lightly with non-stick cooking spray.
  2. Add sugar and oil to a mixing bowl and stir well to combine.
  3. Add egg, milk, pumpkin and vanilla and mix until smooth. In a separate bowl, stir together the dry ingredients.
  4. Add the dry ingredients and chocolate chips to the wet ingredients then stir just until incorporated.
  5. Drop by large spoonfuls onto prepared cookie sheet.*
  6. Bake at 375 degrees F for 10-12 minutes, or longer (depending on size), until no longer glossy looking on top.