Easy Pumpkin Chocolate Chip Cookies
Soft Pumpkin Chocolate Chip Cookies make a delicious Fall dessert! Made with pumpkin puree, spices, and melty chocolate chips! These are super soft, easy to make, and will melt in your mouth.
Servings: 30 cookies
Calories: 369kcal
Equipment
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 tablespoons ground cinnamon
- 1 teaspoon pumpkin spice
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 large whole egg
- 1 tablespoon vanilla extract
- 1 1/2 cups semisweet chocolate chips
Instructions
- In a large bowl mix together flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt.
- In a medium bowl, combine pumpkin puree, sugar, vegetable oil, vanilla extract, and egg. Whisk together until combined.
- Pour the liquid mixture into the dry mixture and mix until just combined. Stir in the chocolate chips and mix again until incorporated but be careful not to over-mix.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes or freeze for 15 minutes.
- Preheat the oven to 350 degrees F and line a cookie sheets with parchment paper or spray with nonstick spray.
- Using a mini cookie scoop (equivalent to 2 tablespoons), scoop dough and drop cookies on prepared cookie sheets. Place 2 inches apart and bake for 10 minutes.
- Let the cookies sit for 2 minutes before transferring to a cooling rack. Enjoy!
Notes
Recipe Notes:
- To store leftovers: Store cookies in the refrigerator in an airtight container with wax paper in between each layer. They will store for up to 4 days in the refrigerator and 2 days on the counter.
Nutrition
Serving: 1cookies | Calories: 369kcal | Carbohydrates: 47g | Protein: 4g | Fat: 13g | Saturated Fat: 13g | Cholesterol: 17mg | Sodium: 269mg | Potassium: 202mg | Fiber: 4g | Sugar: 26g | Vitamin A: 3211IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 3mg