Pumpkin Chocolate Chip Cookie Recipe
Delicious and easy cakey pumpkin cookies with pumpkin spice and semisweet chocolate chips. These are my favorite fall cookies.
Servings 24
Calories 208kcal
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree either canned or fresh
- 1 cup brown sugar
- 1/2 cup vegetable or canola oil
- 1 teaspoon vanilla extract
- 1 large egg
- 6-7 drops red food coloring optional; see notes
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees. Cover baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, nutmeg, and ground cloves. In a large bowl, stir together pumpkin puree, brown sugar, vegetable oil, vanilla, egg, and optional red food coloring. Add the flour mixture to the pumpkin mixture in 3 increments, stirring just until combined. Fold in the chocolate chips.
- Using a cookie scoop, drop the cookie dough by rounded tablespoons onto the prepared cookie sheet. Gently press several chocolate chips into the top of the cookies. Bake for 12-13 minutes. Let cool for 5 minutes before moving to cookie-cooling wire racks.
Notes
- Always preheat the oven and load the baking sheet on the middle rack in the center of the oven.
- Cover the baking sheets with parchment paper or silicone baking mats.
- Make the first batch a test run and bake one or two cookies. This will help establish baking time. If the cookies spread too much, refrigerate the dough for several hours. If they do not spread enough, gently press them down with the backside of a spatula. I have always found that I need to flatten these cookies first, but all canned pumpkin and pumpkin puree have different amounts of moisture, so you may find that you need to refrigerate the dough.
- For a little crunchy texture, add chopped pecans and walnuts.
- If you would like the cookies to look more orange than brown, add 6-7 drops of red food coloring to the pumpkin mixture before blending in the flour.
- Gently press a few chocolate chips into the tops of the cookies before baking for a beautiful presentation.
- Store the cookies in an airtight container for up to 4 days or freeze for up to 2 months.
Nutrition
Calories: 208kcal | Carbohydrates: 26g | Protein: 2g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 113mg | Potassium: 134mg | Fiber: 2g | Sugar: 15g | Vitamin A: 1607IU | Vitamin C: 0.5mg | Calcium: 43mg | Iron: 2mg