Pumpkin Chocolate Chip Cookies
Craving something sweet this fall? Pumpkin Chocolate Chip Cookies combine the warm flavors of pumpkin and spices with melting chocolate chips. They are moist, delicious, and easy to make, making them the perfect treat for any occasion. You’ll want to bake a batch tonight!
Equipment
- Wooden Spoon
- Mixing Bowl
- Baking Sheet
Ingredients
- 1 cup canned pumpkin
- 1 cup white sugar
- 1/2 cup vegetable oil
- 1 item egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon milk
- 1 tablespoon vanilla paste extract will work just fine
- 2 cups semisweet chocolate chips
Instructions
- 1. Combine canned pumpkin, white sugar, vegetable oil, and egg in a large mixing bowl. Stir everything together until well blended, and the mixture is smooth.
- 2. In a separate bowl, stir together all-purpose flour, baking powder, ground cinnamon, and salt.
- 3. Dissolve the baking soda in the milk and stir it into the pumpkin mixture.
- 4. Add the flour mixture to the wet ingredients and mix well.
- 5. Fold in the vanilla paste and semisweet chocolate chips.
- 6. Drop spoonfuls of dough onto a greased cookie sheet, spacing them about two inches apart.
- 7. Preheat your oven to 350°F (175°C). Bake for approximately 10 minutes.
- 8. Allow cookies to cool before transferring to a wire rack.
- 9. Enjoy your delicious cookies warm or at room temperature!
Notes
- Tip 1: Store leftover cookies in an airtight container for up to five days.
- Tip 2: You can freeze the cookie dough for later use.
- Tip 3: Enjoy with a hot drink for a cozy treat.
- Tip 4: Customize with nuts or different chocolates.
- Tip 5: Wrap cookies as gifts during the holidays.