Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies
Ingredients
For the Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/8 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
For the Wet Ingredients
- 1/2 cup canola oil
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 egg, large
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
For the Mix-ins
- 1/2 cup chocolate chips
Instructions
- 1
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves until well combined. Set aside.
⏱️ 3 min
- 3
In a large bowl, combine the canola oil, packed brown sugar, and granulated sugar. Mix together until well combined and smooth.
⏱️ 2 min
- 4
Add the large egg, vanilla extract, and pumpkin puree to the wet ingredients. Mix until fully incorporated.
⏱️ 2 min
- 5
Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing until just combined. Be careful not to overmix.
⏱️ 2 min
- 6
Fold in the chocolate chips until evenly distributed throughout the dough.
⏱️ 1 min
- 7
Drop rounded spoonfuls of cookie dough onto the prepared baking sheet, leaving some space between each cookie.
⏱️ 3 min
- 8
Bake for 10 to 12 minutes, or until the edges are set and lightly golden. The centers may still look slightly soft.
⏱️ 12 min•🌡️ 350
- 9
Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pumpkin Chocolate Chip Cookies
For the Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/8 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
For the Wet Ingredients
- 1/2 cup canola oil
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 egg, large
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
For the Mix-ins
- 1/2 cup chocolate chips
Instructions
- 1
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves until well combined. Set aside.
⏱️ 3 min - 3
In a large bowl, combine the canola oil, packed brown sugar, and granulated sugar. Mix together until well combined and smooth.
⏱️ 2 min - 4
Add the large egg, vanilla extract, and pumpkin puree to the wet ingredients. Mix until fully incorporated.
⏱️ 2 min - 5
Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing until just combined. Be careful not to overmix.
⏱️ 2 min - 6
Fold in the chocolate chips until evenly distributed throughout the dough.
⏱️ 1 min - 7
Drop rounded spoonfuls of cookie dough onto the prepared baking sheet, leaving some space between each cookie.
⏱️ 3 min - 8
Bake for 10 to 12 minutes, or until the edges are set and lightly golden. The centers may still look slightly soft.
⏱️ 12 min•🌡️ 350 - 9
Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy!
⏱️ 5 min