When fall arrives, it's time to embrace the cozy vibes with warm flavors that make your taste buds dance, and I’m telling you, these Pumpkin Chocolate Chip Cookies do the trick. One of the best ways to celebrate the season is by baking a batch of mouth watering Pumpkin Chocolate Chip Cookies and enjoying every last bite with delicious Nutella Hot Chocolate. These cookies are packed with the goodness of pumpkin and irresistible chocolate making them the very definition of autumn.
My birthday is in October so I have always loved fall season. I love all things candles, pumpkins, cozy sweaters, football season or anything fall-related. One of the very first recipes I made up were these pumpkin chocolate chip cookies because I am a huge fan of all things pumpkin. Don't these cookies just remind you of your best childhood memories? I have so many nostalgic memories revolving around food, and these sure bring those back to mind. I hope you enjoy them as much as I do!
Equipment
You don't need any fancy tools or machines to make these 20-minute cookies. Seriously they are so easy to whip up with simple ingredients and instructions.
Ingredients
- Pumpkin puree
- Granulated sugar
- Brown sugar
- Vegetable oil
- Egg
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Pumpkin pie spice
- Salt
- Chocolate chips
Instructions
Preheat and Prep:
Preheat the oven to 350 degrees F.
Spray a cookie sheet with cooking spray to ensure your cookies won't stick.
Blend the Wet Ingredients:
In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract.
Mix until the ingredients are well blended and the mixture has a smooth consistency.
Combine the Dry Ingredients:
In a separate medium-sized bowl, combine the flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and salt.
Stir the dry ingredients until they are well blended.
Mix it Up:
Pour the flour mixture into the pumpkin mixture and stir until combined. This will form a dough with a delightful autumn aroma.
Add the Chocolatey Goodness:
Gently fold in the chocolate chips, distributing them evenly throughout the dough.
Scoop and Bake:
Scoop out 1-inch balls of dough onto the prepared cookie sheet.
Bake in the preheated oven for 8 to 10 minutes. Be cautious not to overcook; the goal is a soft and chewy texture.
Cool and Enjoy:
Allow the cookies to cool for 45 minutes to 1 hour for the best consistency. However, if you can't resist, indulging in the gooey goodness right out of the oven is a tempting option!
Variations
You can make these cookies with milk or semi-sweet chocolate chips. I like both, but it's your preference. I hope you enjoy these as much as I do!
Pumpkin Chocolate Chip Cookies
Ingredients
- 1 15 ounce can pumpkin puree
- 1 cup granulated sugar
- ¼ cup brown sugar
- ½ cup vegetable oil
- 1 egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- Chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Spray a cookie sheet with cooking spray.
- Combine pumpkin puree, sugar, brown sugar, oil egg and vanilla until well blended.
- In a separate, medium sized bowl, combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt. Stir until well blended.
- Pour flour mixture into pumpkin mixture and stir until combined.
- Fold in chocolate chips, and scoop 1-inch balls onto a cookie sheet.
- Bake for 8 to 10 minutes or until done. Don’t overcook!
- Enjoy! They will be super gooey if you eat them straight out of the oven. For best consistency, I recommend waiting for them to cool for 45 minutes to 1 hour (but I also love them ooey gooey out of the oven!).
Leave a Reply