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Pumpkin Chocolate Chip Cookies

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Pumpkin Chocolate Chip Cookies


Chewy pumpkin cookies are becoming the new rage but in my opinion they just don’t have enough pumpkin flavor I like these best they are just like the kind Grandma made!

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They are a soft, cakey, melt-in-your mouth kind of cookie an original everyone will love and request and again! I know I can’t resist when they are around.

They have a unique incredible flavor and they are an easy to make treat.

Ingredients You’ll Need for This Recipe


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  • All purpose flour
  • Baking powder and baking soda
  • Spices: cinnamon, ginger, nutmeg and cloves or substitute pumpkin pie spice
  • Salt
  • Granulated sugar and brown sugar
  • Vegetable oil
  • Egg
  • Vanilla
  • Canned pumpkin
  • Chocolate chips

How to Make Pumpkin Chocolate Chip Cookies


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  • Preheat oven to 350 degrees line baking sheets with silicone liners or parchment.
  • Whisk flour, baking soda ,baking powder, salt and spices.
  • In an electric stand mixer cream sugars and vegetable oil.
  • Mix in egg and vanilla then blend in pumpkin.
  • Mix in flour then fold in chocolate chips.
  • Drop dough 2 Tbsp at a time onto baking sheets
  • Bake in preheated oven till nearly set, about 12 minutes.
  • Let cool on wire rack store in an airtight container at room temperature.

Tips for the Best Pumpkin Chocolate Chip Cookies


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  • Use canned pumpkin not fresh for best consistency. And don't use canned “pumpkin pie filling” it has added sweeteners and spices.
  • Substitute mini chocolate chips if desired.
  • Line baking sheets don’t grease or cookies will spread and brown too much.
  • Don’t over-mix dough once you add the flour don’t overdue it or the cookies will be flatter.
  • Expect a sticky dough that’s why we just drop the dough instead of rolling it.
  • Careful not to under bake the cookies or they will taste raw, and don’t over bake or they won’t be soft and moist.

Can I Use Pumpkin Pie Spice Instead?


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If you don’t have all the spices here you can definitely use pumpkin pie spice instead omit cinnamon, nutmeg, ginger and cloves and use 2 1/2 tsp pumpkin pie spice.

Pumpkin Chocolate Chip Cookies


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These cookies are so soft, perfectly pumpkiny and you will love all those sweet and tempting autumn spices and let's not forget about the abundance of decadent semi sweet chocolate chips these cookies are swirled with they just take them over the top!

Servings: 30 cookies
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ingredients


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  • 2 cups (248g) all-purpose flour*
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/2 tsp salt
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (110g) packed light brown sugar
  • 1/2 cup (120ml) vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup (240g) (240g) canned pumpkin puree
  • 1 1/2 cups (255g) semi-sweet chocolate chips

Instructions


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  1. Preheat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper. 
  2. In a mixing bowl, whisk together flour, baking powder, baking soda, nutmeg,  cinnamon, ginger, cloves and salt for 20 seconds, set aside.
  3. In the bowl of an electric stand mixer fitted with the paddle attachment, blend together granulated sugar, brown sugar and vegetable oil till combined. 
  4. Mix in egg and vanilla then blend in pumpkin puree. 
  5. With mixer on low speed, slowly add in flour mixture and mix just till nearly combined, scraping down the sides of the bowl as needed batter will be pretty wet. 
  6. With a rubber spatula, fold in chocolate chips while folding batter to evenly combined. 
  7. Drop dough 2 Tbsp either using a medium cookie dough scoop or using two spoons at a time onto baking sheets lined with Silcone liners or parchment paper, spacing cookies 2 inches apart. 
  8. Bake in preheated oven until cookies are nearly set about 11 - 13 minutes. 
  9. Allow to cool several minutes before transferring to a wire rack to cool. 
  10. Store in a single layer in an airtight container these are best once they've rested in an airtight container a few hours, they soften throughout.

Recipe Notes


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  1. *Use the scoop and level method to measure flour don't sift don't spoon into cup.
  2. Use canned pumpkin for consistent results
  3. Substitute 2 1/2 tsp pumpkin pie spice for the spices listed here if that's what you have got.
  4. If desired use 3/4 cup milk chocolate chips and 3/4 cup semi-sweet chocolate chips for a mild blend.

Nutrition Facts


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  • Pumpkin Chocolate Chip Cookies
  • Amount Per Serving
  • Calories 147 Calories from Fat 63
% Daily Value*

  • Fat 7g11%
  • Saturated Fat 5g31%
  • Cholesterol 5mg2%
  • Sodium 74mg3%
  • Potassium 125mg4%
  • Carbohydrates 18g6%
  • Fiber 1g4%
  • Sugar 10g11%
  • Protein 1g2%
  • Vitamin A 695IU14%
  • Vitamin C 0.7mg1%
  • Calcium 28mg3%
  • Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


Before You Go: 3 White Chocolate No-Bake Festive Candy Recipes

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