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plate of perfect pumpkin chocolate chip cookies

Pumpkin Chocolate Chip Cookies

Author Kristen | Ella Claire & Co.

Ingredients

  • 1 cup pumpkin puree
  • ½ cup vegetable oil
  • ½ cup light brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 1 Tbsp vanilla extract
  • ½ tsp salt
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg
  • ⅛ tsp ground cloves
  • 2 cups all-purpose flour
  • 1½ tsp baking powder
  • ¾ tsp baking soda
  • 1-2 cups semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350° and line a baking sheet with parchment or a baking mat.
  2. In a medium mixing bowl, combine flour, baking powder, baking soda, cinnamon, spices and salt. Mix together and set aside.
  3. In a large mixing bowl, combine pumpkin puree, oil, brown sugar, granulated sugar, egg and vanilla.
  4. Dump dry ingredients into wet ingredients and mix until almost incorporated. There should still be some specs of flour here and there. Add chocolate chips and mix until combined. Do not overmix.

  5. Drop cookies by the spoonful- approximately 2 teaspoons or a medium scoop - onto a baking sheet, 2 inches apart.

  6. Bake 9-11 minutes or until the tops are no longer wet looking. You can check with a toothpick or break one open to make sure it is cooked.

  7. Remove from oven and allow to cool on the pan for several minutes before transferring to a cooling rack.

  8. Optional: gently tuck in a couple extra chocolate chips on the top of each cookie. It really makes a difference in the end result- the way they look and taste!

Recipe Notes

  • These cookies taste best cooled and taste even better the next day!
  • You can store in a single layer in an airtight container for up to 4 days. 
  • You can substitute pumpkin pie spice for spices- 1 tsp cinnamon + 1 ½ tsp pumpkin pie spice
  • Use the scoop and level method for measuring flour for best results.